Morel Mushroom Pâté en Croûte

Name: Morel Mushroom Pâté en Croûte
Prep time: 1 h
Cook time: 1 h 10 min
Total time: 2 h 10 min
Cuisine: French
Ingredients: 3 large eggs, divided; 1 pound (500 g) shortcrust pastry; 1½ tablespoons unsalted butter, for greasing the mold; 2⅓ cups (550 g) aspic, at room temperature; 14 ounces (400 g) boneless pork shoulder; ½ cup (100 g) heavy cream; 3 teaspoons salt; 3 pinches freshly ground pepper; 2 cups (470 g) water; 1 ounce (30 g) dried morels; 1 pound (500 g) whole pork belly or 14 ounces (400 g) minced pork belly; 1 pound (500 g) whole pork belly or 14 ounces (400 g) minced pork belly

Preparation info

Makes
6
Servings

Difficulty
Easy
Ready in
2 hr 30

Appears in

French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

About

Ingredients

1 ounce (30 g) dried morels
2 cups (470

Europe
France
Starter
Mediterranean

Method

Soak the morels in the water. Once softened, change the water and soak for another 5 minutes. Repeat this process three times to thoroughly remove any dirt. Drain well.

While the morels soak, using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop). Chop the pork belly into approxima