Traditionally, a terrine is a loaf of meat and fat (similar to pâté) with more coarsely chopped ingredients. This recipe for Mushroom-Pecan Terrine takes out the meat and most of the fat to create a vegetarian alternative.
It’s perfect accompanying cheeses, crackers, fruits and other nuts. It’s also very simple to make.
- 1/2 pound mushrooms (I used button)
- 4 TBSP olive oil
- 1 red onion, finely diced
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 2 cups shredded mozzarella
- 1 TBSP fresh thyme (about 10 sprigs), finely chopped
- 1 tsp salt
- 1 tsp cracked pepper
- 1 1/2 cup toasted pecans, chopped
- 4 eggs, beaten
- Preheat oven to 350F.
- Grease a small loaf pan, line it with parchment paper and set aside.
- In a skillet over medium heat, melt 2 TBSP butter.
- In two batches, pulse the mushrooms in a food processor until finely chopped (3 to 4 pulses). Be careful not to overprocess as mushrooms will turn to mush.
- In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until translucent (about 8 minutes). Add the garlic and mushrooms and saute for 8 to 10 minutes.
- Stir in the sherry and continue cooking until most of the liquid has evaporated. Mix in the salt, pepper and thyme and set aside to cool.
- Transfer mushroom mixture to a large bowl and, once cooled, fold in pecans, eggs and cheese. Pour into the prepared loaf pan.
- Bake for 45 minutes to 1 hour or until inserted knife comes out relatively clean. While it bakes, the eggs may cause it to rise, but it will settle while cooling.
- Cool in the pan then transfer (in the pan) to refrigerator. Remove when the terrine has completely cooled to prevent breaking and/or crumbling.
The Mushroom-Pecan Terrine packs a ton of flavor into a small loaf. In fact, you really won’t miss the meat at all.
Additionally, this terrine would probably work as a meatloaf alternative if you wanted to double the ingredients to create a larger loaf.