Wild Mushroom Pate
Pappas Bros. Steakhouse Dallas, TX
Adapted by StarChefs.com
June 2008

Yield: 6 Servings


  • Wild Mushroom Pate on StarChefs.comClarified butter
  • 1 pound assorted wild mushrooms, cleaned
  • 10 ounces chicken
  • 5 ounces chicken livers
  • 10 ounces veal
  • 8 ounces cold butter
  • 4 shallots
  • 2 cloves garlic
  • Salt
  • 1 pinch of sugar
  • ¾ cup reduced veal demi-glace
  • ¼ cup brandy
  • ½ cup flour
  • 2 cups heavy cream


Make sure the ingredients and meat grinder are well chilled. Sauté the mushrooms in clarified butter for 5 minutes, transfer to a sheet tray and let cool. Grind the chicken, livers, veal, butter, shallots, and garlic in the meat grinder. Transfer to a food processor, add salt, sugar, demi-glace, brandy, and flour. Puree mixture while slowly adding cream being careful not to break the mixture. Transfer mixture to a bowl, fold in the mushrooms, and transfer to a terrine mold. In a water bath at 325°F, cook terrine to an internal temperature of 160°F and let cool.

To Assemble and Serve, Picnic-Style:
Slice terrine into wide slices, wrap individually, and pack with a baguette.


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