Wild Mushroom & Pumpkin Terrine

Preparation info
  • Makes enough to fill a

    450 g

    loaf tin
    Appears in
    Amber & Rye: A Baltic food journey

    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 get