Country Peasant Pork Mushroom Pâté With Wild Berry Topping Recipes

COUNTRY PEASANT PORK & MUSHROOM PâTé WITH WILD BERRY TOPPING

Steps:

• Dice your onions and allow them to slowly caramelize in lard and/or butter while you continue with the other steps. Whenever they have finished, transfer them into a bowl and store in the refrigerator until further use.
• In a medium pan on medium-high heat melt some lard and/or butter and saute your chopped mushrooms until they have released all of their liquid and are nearly dry. 10-15 minutes.
• Preheat oven to 250 Fahrenheit.
• Toast your spices, allow them to cool, and then grind them to a fine powder using a pestle or other grinder.
• Finely dice the slab bacon into small pieces.
• Cut up your pork shoulder into approximately 2-inch sections and season with 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• Place pork shoulder chunks into an oven-safe French or Dutch oven, cover the pork chunks with the diced slab bacon, put a lid on the pot and cook in the oven for 2-3 hours, or until the flesh is fork-tender and easily falls apart. (You can also do this the night before).
• Cut up your pork liver into 1-inch sections and season with the remaining 1/2 of the toasted and ground spice mixture and a big pinch of salt.
• In a medium pan on medium-high heat, heat up butter or lard and saute the pork liver quickly, until still pink in the center. This should take 2-3 minutes.
• Turn up the heat to medium-high and add your wine or port. Cook it off for about 60 seconds, it should be bubbling and foamy. Set aside with the rest of the ingredients until further use.
• Combine your eggs and milk in a bowl, and using either a whisk or electric mixer, beat until smooth.
• Place the egg and milk mixture in the refrigerator until ready to use.
• Make the wild berry compote: In a medium saucepan on medium heat, combine all of the ingredients and cook until bubbling and sufficiently thickened. About 10-15 minutes.
• Set berry mixture aside to cool.
• Once the pork shoulder has finished cooking, allow it to cool completely in its own juices.
• In a high-powered blender, combine the cooked liver, pork shoulder, egg & milk mixture, dried fruit, caramelized onions, & fresh thyme.
• Blend until it reaches your desired consistency. I prefer a slightly more rustic mixture.
• Add sea salt and black pepper to taste.
• Transfer mixture to jars or bowls, top with fresh wild berry compote and enjoy.
• Freeze any leftovers after a week.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper, and sherry. Cook until skillet is almost dry, about 10 minutes more. Remove from heat, and let cool.
• In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese. Season with salt and pepper to taste.
• Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the pan. Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
• Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert it onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, water biscuits, or any plain cracker.

WILD MUSHROOM PATE

Steps:

• Heat oven to 350 degrees. Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool.
• In a large heavy skillet over medium heat, melt 4 tablespoons butter, and cook the chopped mushrooms and scallions, stirring occasionally, until liquid has been released and then skillet becomes almost dry, about 20 minutes. Stir in thyme, salt, and pepper; cook 2 more minutes. Add sherry, and cook until skillet is almost dry, 4 minutes. Stir in lemon juice. Remove from heat, and let cool.
• In a large bowl, combine the mushroom mixture with the reserved toasted walnuts, parsley, Tabasco sauce, and cream cheese. Season with salt and pepper to taste.
• Line a 12 1/4-by-4-by-3-inch terrine (or use any 6-cup mold) with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the terrine. Firmly press down all over terrine with your hands, spreading mixture as evenly as possible. Cover the mold with the overhanging plastic wrap, and chill in the refrigerator for at least 8 hours or overnight.
• Just before serving, melt the remaining 2 tablespoons butter in a medium skillet, and cook the halved mushrooms just until tender, about 5 minutes. Season mushrooms with salt and pepper. Unwrap the chilled terrine, and invert it onto a large serving platter. Use a warm, wet towel on top of the mold, if necessary, to help loosen the terrine. Garnish the serving platter with the cooked mushroom halves, remaining walnuts, and thyme leaves. Serve with toast points or crackers.