Chicken And Mushroom Terrine: A Hearty, Flavorful Dish

Chicken and mushroom terrine is a dish that can be served as an appetizer, lunch, or light dinner. It is made from a combination of ground chicken, mushrooms, and herbs, encased in a firm aspic. The chicken and mushroom terrine has an elegant presentation and a rich, sophisticated flavour. The dish is quite easy to make at home and can be prepared in a few simple steps. The ingredients are ground and mixed together, then layered and packed into a lined loaf pan or mould. The aspic, made from gelatin and chicken broth, is then poured over the mixture and chilled for several hours or overnight. The terrine can be sliced and served cold or at room temperature with crackers or bread.

Characteristics of Chicken and Mushroom Terrine

Chicken and mushroom terrine ingredients

Chicken and mushroom terrine is a versatile dish that can be served as an appetizer, lunch, or light dinner. It is a combination of chicken, mushrooms, and herbs, often encased in a firm aspic and served with crackers or bread. Here is a detailed list of ingredients that you will need to create a delicious chicken and mushroom terrine:

Chicken

For the chicken component, you can use ground chicken, which can be substituted with turkey or pork if preferred. Skinless chicken breast, cut into pieces or slices, is also an option. If you want to add a stronger flavour, consider using chicken thighs or legs with the skin on.

Mushrooms

A variety of wild mushrooms, such as shiitake, oyster, cremini, lobster, chanterelles, or hen of the woods, can be used to add an earthy and woodsy flavour to the terrine. Fresh wild mushrooms are preferred, but dried mushrooms can also be used after being soaked in hot water. It is important to finely chop or mince the mushrooms to achieve a paste-like consistency.

Herbs and Spices

Fresh herbs like thyme, tarragon, parsley, and chervil add flavour and aroma to the terrine. You can also include bay leaves, black peppercorns, and ground spices like cloves, nutmeg, allspice, and black pepper for additional depth of flavour.

Binding Agents

To bind the terrine mixture together, you will need a binding agent such as eggs, egg whites, or gelatin. Gelatin powder or sheets can be added to the chicken broth and heated until dissolved to create a firm aspic.

Liquids

Dry white wine and brandy are commonly used liquids in chicken and mushroom terrine recipes. The wine can be used to poach the chicken, adding flavour, while brandy can be added directly to the terrine mixture for a unique flavour profile.

Additional Ingredients

Other ingredients that can enhance the flavour and texture of the terrine include:

• Onion: Finely chop or mince an onion to add flavour to the terrine.
• Garlic: Minced or chopped garlic cloves can be sautéed with the mushrooms or other ingredients.
• Bacon or Pancetta: Adding diced or sliced bacon or pancetta can provide a savoury element to the terrine.
• Olive Oil: Used for sautéing the mushrooms, onions, and garlic, as well as lining the terrine mould.
• Salt and Pepper: Seasoning with salt and pepper to taste enhances the overall flavour.
• Bread or Crackers: Serve the terrine with assorted crackers or crusty bread for a complete dish.

Optional Ingredients

While not necessary, these ingredients can add a special touch to your chicken and mushroom terrine:

• Leek: Sliced and sautéed leeks can add a mild onion flavour to the terrine.
• Asparagus: Blanched asparagus spears can be layered within the terrine for a unique texture and flavour.
• Walnuts: Toasted and ground walnuts can be added for a crunchy texture and nutty flavour.
• Milk: Soaking bread pieces in milk and adding them to the chicken mixture can provide moisture and subtle flavour.

Chicken and mushroom terrine cooking methods

Chicken and mushroom terrine is a versatile dish that can be served as an appetizer, lunch, or light dinner. It is a combination of ground chicken, mushrooms, and herbs, often encased in a firm aspic and served with crackers or bread. Here are some cooking methods to make a delicious chicken and mushroom terrine:

Preparation:

Before starting, it is important to gather and prepare all the ingredients. Clean and slice the mushrooms if they are large. Finely chop or mince the garlic and onion. Cut the chicken into large pieces to fit into a meat grinder, or dice it if you are using a food processor. Prepare a loaf pan or terrine mould by lining it with plastic wrap or cling film, leaving enough overhang to cover the top later.

Cooking the Mushrooms:

In a large skillet, heat olive oil over medium-high heat. Add the chopped mushrooms and cook until they are browned and fragrant. This step is important to develop the flavour of the mushrooms and reduce their moisture content. Remove the mushrooms from the heat and set them aside.

Cooking the Onion and Garlic:

In the same skillet, add more olive oil and heat it over medium heat. Add the chopped onion and cook until it becomes translucent. Then, add the minced garlic and cook for another minute before transferring the mixture to a large mixing bowl.

Mixing the Terrine:

In the mixing bowl, combine the ground chicken, cooked mushrooms, eggs, wine, brandy, thyme, salt, and pepper. Use a wooden spoon or your clean hands to mix everything thoroughly. You can also use a food processor to blitz the chicken and egg white until smooth before adding the other ingredients.

Preparing the Aspic:

To make the aspic, sprinkle gelatin over chicken broth in a small saucepan and let it soften for a few minutes. Heat the mixture over low heat, stirring frequently, until the gelatin has fully dissolved. This step is crucial to binding the terrine together when chilled.

Assembling the Terrine:

Place the terrine mixture into the prepared loaf pan or terrine mould. Pack it down evenly and tap the dish on the counter a few times to remove any air bubbles. Fold the overhanging plastic wrap or cling film over the top to seal it.

Cooking the Terrine:

Place the terrine in a preheated oven at 170°C for 35-40 minutes, or until it reaches an internal temperature of 65°C. Alternatively, you can cook it in a water bath at 250°F for about 1.5 hours, or until it reaches an internal temperature of 150°F. The cooking time may vary depending on the size and shape of your terrine.

Chilling and Serving:

After cooking, remove the terrine from the oven and let it cool for about 30 minutes. Then, cover it and chill it in the refrigerator for at least 5 hours or preferably overnight. When fully chilled and set, unwrap the terrine and slice it into portions. Serve it chilled or at room temperature with crackers, crusty bread, or a mixed green salad.

Chicken and mushroom terrine serving suggestions

Chicken and mushroom terrine is a versatile dish that can be served as an appetizer, side dish, light dinner, or even a picnic meal. Here are some specific serving suggestions:

As an Appetizer

Slice the terrine into rounds and serve it chilled or at room temperature with slices of baguette, water crackers, or crusty bread.

As a Side Dish

Serve the terrine alongside a mixed green salad for a tasty lunch.

As a Light Dinner

Pair the terrine with a glass of white wine and some olives for an elegant small plate dinner.

For a Buffet or Party

Slice the terrine and arrange it on a platter with crackers and grapes, allowing guests to easily serve themselves.

For a Picnic

Terrine slices hold up well, so you can pack them for a picnic along with some crusty bread or crackers.

As a Main Course

Chicken and mushroom terrine can also be served as a main course, paired with a variety of sides such as roasted vegetables, salad, or potatoes.

Additional Serving Tips:

• For a traditional presentation, serve the terrine sliced, with mustard, pickles, and grilled bread.
• To enhance the flavour and texture, serve the terrine with a small side of softened butter.
• Chilling the terrine completely before slicing or serving helps to achieve the optimal texture and presentation.
• When storing, ensure the terrine is tightly wrapped and refrigerated; it will keep for 5-7 days. For longer storage, it can be frozen for up to 2 months after setting overnight in the refrigerator.

Chicken and mushroom terrine alternatives

Chicken and mushroom terrine is a rustic dish that combines ground chicken meat, livers, bacon, and mushrooms, often scented with brandy and fresh thyme leaves. It is a type of pâté that is typically served cold, sliced thinly, and enjoyed with mustard, pickles, and grilled bread.

Chicken, Wild Mushroom, and Asparagus Terrine

This variation features asparagus as the star ingredient, adding a fresh and delicate flavour to the terrine. The wild mushrooms and asparagus are sautéed with garlic and seasoned with salt and pepper before being folded into the chicken mixture. The addition of sherry is reduced to enhance the flavour. This terrine is then baked in a water bath and served chilled, making it an elegant and refreshing starter or light meal.

Chicken, Mushroom, and Leek Terrine

For those who enjoy the subtle sweetness of leeks, this terrine is a delightful alternative. The leeks are sautéed and layered with chicken and mushrooms, creating a savoury dish with a hint of sweetness. Poaching spices, including bay leaves, black peppercorns, and garlic, infuse the chicken with flavour, while gelatine helps set the terrine for a delicate and refined texture. This terrine is perfect for making ahead of time and portioning for a starter.

Chicken Terrine with Bacon and Mushrooms

This variation focuses on the classic combination of chicken and bacon, with the mushrooms playing a supporting role. The addition of brandy and thyme leaves provides a robust and savoury flavour profile. The chicken leg meat, livers, and bacon are ground and combined with spices, creating a rustic and hearty terrine. This version can be served warm on a sandwich, offering a comforting and satisfying meal.

Chicken, Pheasant, and Mushroom Terrine

For a gamey twist, pheasant meat can be substituted for chicken in a terrine. This variation combines the flavours of pheasant, chicken, and mushroom, creating a unique and indulgent taste experience. The pheasant meat is prepared similarly to the chicken in the previous recipes, with spices and herbs enhancing the overall flavour profile. This terrine showcases the versatility of the dish and is perfect for those who enjoy the richer flavour of game birds.

Chicken, Mushroom, and Herb Terrine

This alternative highlights the freshness of herbs, such as tarragon and parsley, combined with the earthy flavours of mushrooms. The chicken is poached with spices and layered with the mushrooms and herbs, creating a vibrant and flavourful terrine. The addition of gelatine helps set the terrine, resulting in a delicate and elegant dish perfect for a summer meal or starter.

Chicken and mushroom terrine storage

Chicken and mushroom terrine is a rustic dish that can be served as a make-ahead starter. It is made using a combination of chicken leg meat, livers, bacon, and mushrooms, seasoned with spices and herbs. The dish is cooked in a loaf tin or a terrine mould and served sliced, often with mustard, pickles, and grilled bread.

To store chicken and mushroom terrine, follow these steps:

Cooling and Chilling:

After cooking the terrine, let it cool for about 30 minutes in the mould before covering it with a lid or cling film and chilling it in the refrigerator. This initial cooling period allows the terrine to firm up and makes it easier to handle.

Weighing Down:

Place a weight on top of the terrine as it chills in the refrigerator. This step helps the terrine to set and ensures it holds its shape. You can use a tray with a light weight, or place an empty terrine mould on top, weighed down by a few cans.

Storage Duration:

Chicken and mushroom terrine should be chilled for at least 24 hours before serving. This chilling period helps the flavours meld and enhances the texture of the dish.

Final Preparation:

About an hour before serving, remove the weights and place the terrine in the freezer. This helps to firm up the terrine and makes it easier to slice. Use a sharp carving knife to cut neat slices.

Storage Containers:

If you have leftover chicken and mushroom terrine, transfer it to airtight containers and store it in the refrigerator. Make sure to consume the leftovers within 3-4 days to ensure food safety and maintain optimal flavour and texture.

Freezing:

If you want to store chicken and mushroom terrine for a more extended period, you can freeze it. Cut the terrine into slices and wrap each slice tightly in plastic wrap or place them in airtight containers. Frozen terrine can be stored for up to 2 months.

Defrosting and Reheating:

To defrost frozen chicken and mushroom terrine, transfer it from the freezer to the refrigerator overnight. Allow the terrine to come to room temperature before serving. You can also reheat the terrine gently in the oven or microwave, ensuring it reaches a safe internal temperature before consumption.

By following these storage instructions, you can ensure that your chicken and mushroom terrine remains safe, delicious, and retains its optimal texture and flavour.

Frequently asked questions