Swedish Chanterelle Mushroom Pate

Swedish Chanterelle Mushroom Pate

Anne-Marie Bullis 1

"Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate."
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1 h 40 m servings 229 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 6.8g
  • 2%
  • Protein:
  • 13.4 g
  • 27%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 744 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
  2. Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
  3. Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
  4. Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in 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 m...

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, h...

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...

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 ...