Wild Mushroom & Pumpkin Terrine


Preparation info

  • Makes enough to fill a

    450 g

    loaf tin

    Appears in

    Amber & Rye: A Baltic food journey

    Amber & Rye

    By Zuza Zak

    Published 2021

    • About

    While I love eating any kind of pâté or terrine — and ate plenty of them in the Baltics — I don’t love making meaty pâté. All that squishing of minced meat puts me off — Wild mushrooms, on the other hand, are an absolute pleasure to work with. At home you will often find me with my nose in a large tub of dried wild mushrooms; their visceral smell takes me deep into the stillness of a dark wood, where all is as it should be. If you are Eastern European, you will probably be accustomed to getting your stash of dried wild mushrooms from family members who went picking at the tail end of summer and then lovingly cleaned and dried their harvest in the last of the year’s sunshine. Otherwise, you should be able to find them in any Polish or Italian deli. I find that this earthy terrine tastes even better with tart little bombs of fermented gooseberry or cranberry.

    If you want to make this recipe vegan, replace the egg with 3 tablespoons of ground flaxseed (linseed), mixed with 6 tablespoons of water in a small bowl and left to stand for about 5 minutes — this works as an egg substitute to bind the terrine. I’ve made it with neither egg nor soaked flaxseed before too and although it turned out great, the consistency was softer and it did fall apart more easily.