Pork liver pâté with wild mushrooms - Nest in Normandy DieppePork liver pâté with wild mushrooms 2 - Nest in Normandy Dieppe

Pork liver pâté with wild mushrooms

Ingredients : 

From the butcher’s:
800g sausage meat or chopped pork
300g pork liver
1 pork caul or thin slices of bacon
 

From the fresh produce market:
200g wild mushroom duxelles
100g onions, thinly sliced
1 cepe
 

From the grocery store:
2 tbsp. blackberry jelly
 

From the cheesemarket:
1 whole egg
 

From your larder:
1 pinch 4 spices mix
salt, pepper
1 bay leaf
1 sprig of thyme
 

  • Cook the finely chopped wild mushrooms quickly.
  • Mince the pork liver.
  • Mix the pork meats, the mushrooms, the onions, the jelly and the spices thoroughly.
  • Line the terrine dish with the caul or the bacon slices.
  • Fill the terrine dish with the mixture.
  • Sprinkle with thyme and garnish with slices of cepe.
  • Cover with caul or bacon slices.
  • Cook in preheated oven at 160°C for 90 minutes.