Mushroom, Wild Rice and Cranberry Terrine

This is the recipe for the Terrine from Episode 37 – it’s very simple and tasty.  The directions are pretty basic, just remember to taste along the way and adjust accordingly.   I brought this as an appetizer to a party and people seemed happy with it – good substitute for pate or other meat heavy apps.

  • 1 quart button mushrooms diced
  • 1 small onion diced
  • 1/6 lb butter + 2 Tablespoons
  • 1/4 Cup Whiskey/port/vermouth
  • 1 or 2 bunches of oyster mushrooms (or matsutake mushrooms) broken into smaller chuks
  • 1/4 Cup dried porcini mushrooms
  • 1/2 Cup Wild Rice (wild hand harvested, not patty rice)
  • 2 springs Marjoram (or thyme, sage, rosemary…)
  • 1/4 Cup Dried Cranberries
  • 1 Egg


Heat 1 and a 1/2 Cups of Water.  Let Porcini Mushrooms steep in water for 20 minutes.  Remove porcini mushrooms and set aside.  Cut the stems off of your oyster mushrooms and button mushrooms  and add to porcini stock.  Cook for 1/2 hour to an hour or however much time you have.  Salt the broth to taste and add wild rice.  Cook for 25 minutes or until just cooked (still has some bite).

Meanwhile.  Saute onion in half the butter.  When the onions are translucent add the button mushrooms and rehydrated porcine.  When mushrooms are cooked through and all of the the water in the pan has evaporated, deglaze the pan with the whiskey.  Cook for another 2-3 minutes, salt to taste.

Let your mushrooms cool down for 5 minutes so they are warm to touch not burning hot.  Puree the mushrooms with the marjoram, the rest of the 1/6 lb of butter and an egg.  The mixture should blend easily.

Saute oyster mushrooms in 2 Tb butter until tender.  Salt to taste.

In a mixing bowl, combine the mushroom puree with the cooked wild rice, oyster mushrooms and cranberries.

Oil a small loaf or terrine mold.  Line it with plastic wrap.  Fill with the Mushroom mixture and close with plastic wrap and then with tin foil.  Set the terrine mold in a pan, fill with hot water to just below the top of the terrine.  Place in the oven and cook at 325 for 1 hour.

Remove the terrine from the water.  Let sit for 10 minutes and then press something on top of the terrine so it weighs down evenly.  Let it press overnight or for at least 5 hours.

Serve the terrine as is, on bread, in a salad, or seared in a pan.