Recipe by Anne-Marie Bullis
"Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate."
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shallots, finely chopped
fresh or frozen chanterelle mushrooms, torn
chopped fresh parsley
1 1/2 teaspoons
ground black pepper
10 thin slices
We just returned from a trip to Sweden in August and the family we stayed with picked wild Chanterelle mushrooms and would make wonderful dishes out of them. Since we've returned home, we have missed the delicious dishes from Sweden. My husband bought some fresh Chanterelles recently and he wasn't sure what we should do with them so I came to allrecipes.com and found this unique recipe. The finished product holds up nicely (like a meatloaf) and has a wonderful flavor. I am giving it 4 stars because the salt was just a little over powering. The ham probably adds more salt to the dish so maybe try cutting the salt down to just 1 tsp. I will post a photo as soon as I download them from my camera. Thank you for a delicious recipe.
I was fortunate enough to have a very kind neighbor who gave me a couple of pounds of fresh chantrelles. I thought this recipe looked intriguing and I wanted to try it. I read the reviews and, honestly, I've never heard of either dried or frozen chantrelles, and I can't imagine either would be good. This is a recipe for the fresh ones and this recipe didn't disappoint, at all! This is fantastically delicious and I'm so glad you submitted it! If I could give more than 5 stars, I would!! Thanks!
I don't know why they sell "dried" chanterelles! Well, I do know why, but it's just cruel. Chanterelles should never be dried, because they become like leather when dried, and wet leather when reconstituted. Never, never, never buy dried chanterelles - Fresh, Yes! Dried, No!
Ok thought the flavor in this dish was really good, although I must admit I made some substitutions which probably didn't make it a 5 in total. I didn't have shallots so I did 1/2 an onion, 1 tsp of dried parsley instead of fresh, 1/2 tsp of salt, just regular lunchmeat ham slices and I could only find dried chanterelle mushrooms and only 1/2 of what the recipe called for so I used fresh portabellas. Everything tastes so good except for the dried chanterelles, which I did soak ahead of time to 'rehydrate' if you will and they just tasted really off. I will make it again and if I can't find 'fresh' chanterelles, I'll do all ports again. Overall great flavor and something different to make for a change, thank you :)
* Percent Daily Values are based on a 2,000 calorie diet.
Swedish Chanterelle Mushroom Pate
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 144
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