The chicken and wild mushroom terrine is an elegant, versatile dish that makes for a delicious appetizer, lunch, or light dinner. With its layers of flavorful chicken, mushrooms, and herbs encased in a firm aspic, it looks as good as it tastes. Though it may seem intimidating to prepare, this terrine is actually quite easy to make at home. With simple ingredients and some time to let it set, you’ll have an impressive centerpiece ready for any occasion.
Ingredients
- 1 pound ground chicken (can substitute turkey or pork)
- 8 ounces mixed wild mushrooms (shiitake, oyster, cremini), finely chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 large eggs
- 1 cup dry white wine
- 3 tablespoons brandy
- 2 teaspoons fresh thyme leaves, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 2 teaspoons unflavored gelatin powder
- Assorted crackers or crusty bread, for serving
The star ingredients in this recipe are the ground chicken and the mixed wild mushrooms. Using a blend of wild mushroom varieties adds lots of earthy, woodsy flavor. The mushrooms most often used are shiitakes, oysters, and creminis. In combination with the savory ground chicken, herbs, and spices, these ingredients create complex, mouthwatering layers of taste.
The chicken broth and gelatin act to bind the terrine mixture together when chilled. The resulting aspic gives the terrine its distinctive sliced appearance while also enveloping all the ingredients in more flavor. Feel free to use turkey or pork instead of chicken depending on your taste or dietary needs.
Directions
Step 1 – Cook the Mushrooms
First, place the chopped wild mushrooms into a food processor and pulse until very finely minced. You want a paste-like consistency. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-7 minutes until browned and fragrant. Remove from heat and set aside.
Step 2 – Cook the Onion and Garlic
In the same skillet, heat 2 more tablespoons olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until translucent. Add the minced garlic and cook for 1 more minute. Transfer the onion and garlic to a large mixing bowl.
Step 3 – Mix the Terrine
Add the ground chicken, cooked mushrooms, eggs, wine, brandy, thyme, salt, and pepper to the bowl with the cooked onion and garlic. Use a wooden spoon or clean hands to thoroughly combine everything.
Step 4 – Line the Loaf Pan
Lightly oil a 9×5 inch loaf pan. Place plastic wrap inside, leaving enough overhang to fully cover the top later. Pour in the terrine mixture and pack it down evenly into the pan.
Step 5 – Make the Aspic
In a small saucepan, sprinkle the gelatin over the chicken broth and let soften for 5 minutes. Heat over low, stirring frequently, until the gelatin has fully dissolved, about 2-3 minutes. Carefully pour the aspic over the terrine mixture.
Step 6 – Chill and Serve
Fold the overhanging plastic wrap over to seal the top of the terrine. Refrigerate for at least 5 hours or preferably overnight. When fully chilled and set, unwrap the terrine and slice into rounds. Serve with assorted crackers or crusty bread. Enjoy this elegant starter or light meal!
The Full Process Made Simple
While it involves a few steps, making this chicken and mushroom terrine is quite straightforward. Just remember to:
- Cook down and blend the mushrooms
- Sauté the onions and garlic
- Thoroughly mix all the main ingredients
- Line and fill the terrine mold
- Dissolve gelatin into the chicken broth to make an aspic
- Pour the aspic over the filled terrine mold
- Chill for hours or overnight to set
Once sliced and plated alongside crackers or bread, you’ll have a rich, sophisticated dish ready to enjoy and impress your guests!
Serving Suggestions
This flavorful terrine is very versatile for different occasions and meals:
- Appetizer – Slice into rounds and serve chilled or room temperature with baguette slices, water crackers, or crusty bread.
- Side Dish – Goes well with a mixed green salad for a nice lunch.
- Light Dinner – Alongside a glass of white wine and some olives for a light but elegant small plate dinner.
- Buffet Dish – Slice the terrine and arrange it on a platter with crackers and grapes for easy self-serving at parties.
- Picnic Food – Slices hold up well so you can take it along to enjoy al fresco.
Whatever the occasion may be, this chicken and mushroom terrine is sure to be a crowd-pleasing dish with its refined presentation and flavors. Impress your family and friends with this tasty terrine!
Storing and Freezing Instructions
Properly stored in the refrigerator, the terrine will keep for 5-7 days tightly wrapped. To freeze, first set the terrine overnight in the refrigerator before wrapping airtight and freezing up to 2 months. Thaw overnight in the refrigerator before serving.
Tips for Making the Best Terrine
- Grind and mince the ingredients very fine for the smoothest texture.
- Use a combination of wild mushrooms for optimum flavor.
- Line the terrine mold well so it’s easy to remove the finished dish.
- Let the aspic cool until just warm before pouring so it doesn’t melt the terrine.
- Chill completely before attempting to slice or serve.
- Save any leftover broth to make more aspic if needed.
This elegant chilled appetizer may take some time to set up, but it makes for a fabulous presentation at your next dinner or gathering. Impress everyone with your culinary skills with this chicken and wild mushroom terrine.