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Exotic Mushroom Terrine


The tastiest type of terrine with an exotic twist!

  • Serves: 8-10 |
    8-10 servings
  • Difficulty:

  • Prep Time : 40 mins |
  • Cook Time : 20 mins
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  • 6–8 thin slices prosciutto (depending on the size of your loaf tin)
  • 100 g fresh eryngii mushrooms, left whole
  • 300 g fresh shimeji mushrooms, sliced
  • 100 g fresh shiitake mushrooms, sliced
  • 2 Tbsp (30 ml) salted butter
  • 2 Tbsp (30 ml) good-quality olive oil
  • 3 Tbsp (45 ml) finely chopped chives
  • ¼ C (60 ml) pistachios
  • ¼ C (60 ml) dried cranberries
  • Maldon salt and freshly milled black pepper
  • 2 Tbsp (30 ml) tawny port
  • 50 g toasted breadcrumbs
  • 2 eggs, lightly beaten
  • burnt Seville orange marmalade or onion marmalade, for serving

Preheat the oven to 180 °C.

Line a non-stick loaf tin with the prosciutto slices.

Fry the mushrooms in the butter and olive oil until brown and keep to one side. Fry the chives and pistachios in the same (greased) pan for about 2 minutes. Place the mushrooms back into the pan along with the cranberries and season to taste. Add the tawny port and cook for 2 minutes. Remove the mixture from the heat and add the breadcrumbs.

Place the mushroom mixture on top of the prosciutto and level the surface with a wooden spoon. Place in the preheated oven and bake for 20 minutes. Remove and keep to one side to cool.

Serve at room temperature with burnt Seville orange marmalade.


This dish can also be prepared the day before and kept in the refrigerator until needed. Allow to come to room temperature before serving.