Petite Mushroom Terrines

These little beauties are earthy, satisfying, and just bursting with flavor.  Baked in ramekins they are the perfect size for a side dish. But I think the next dinner party I host I may make them using my mini-muffin tin for tiny, one-bite appetizers.  The way the earthiness of the mushrooms blend with the garlic, herbs and green onions, they just taste so springy to me.  Makes me want to put my Wellies on and go splash in some puddles.

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Petite Mushroom Terrines
2 Tablespoons Canola or grapeseed oil
8 oz cremini or porcini mushrooms, chopped
8 oz white mushrooms, chopped
2 Tablespoons butter
1 garlic clove, minced
1 Tablespoon heavy cream or half and half
1 egg
2 egg yokes (don't throw away those egg whites!  save them for a healthy scramble in the morning)
1/2 bunch fresh chives (or 4 scallions), chopped
1 Tablespoon minced fresh flat-leaf parsley
salt and freshly ground black pepper to taste

Preheat oven to 350 degrees.  Butter or oil 4 ovenproof ramekins or 4 muffin tin cups.

In a large skillet, heat the oil over medium heat and saute all the mushrooms for 5 minutes.  Increase the heat to medium-high, swirl in the butter and saute the mushrooms until the moisture evaporates and the mushrooms are lightly browned.  Add the garlic and saute for 2 minutes.  Remove from heat and set aside.

In a medium bowl, whisk the cream or half and half, egg, egg yokes, chives, and parsley together.  Stir in the mushrooms and season with salt and pepper.  Pour into the prepared ramekins and bake for 30 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and let cool to room temperature.  Run a knife around the inside of each terrine and unmold.  Serve at room temperature.

I served these along side a Garlic and Rosemary Crusted Pork Tenderloin and the flavors were wonderful together.  Pork recipe to follow tomorrow!


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