Beef And Wild Mushroom Pate With Cognac Mustard Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1/2 cup	31g / 1.1oz	Minced yellow onions
1 tablespoon	15ml	Minced garlic
8 oz	227g	Exotic mushrooms - cleaned, chopped
		= (such as shiitakes, morels,
		Chanterelles, wood ears)
1 teaspoon	5ml	Salt - divided
1/2 teaspoon	2.5ml	Finely-ground black pepper - divided
1 lb	454g / 16oz	Lean ground beef
1/2 lb	227g / 8oz	Ground pork
1/2 cup	118ml	Buttermilk
2 tablespoons	30ml	Chopped sage
2 teaspoons	10ml	Chopped thyme
2		Egg whites
10		Prosciutto - (to 12)
		Cognac Mustard Sauce
1/2 cup	118ml	Dry mustard
1/2 cup	118ml	Brandy or Cognac
1 tablespoon	15ml	Honey
2 tablespoons	30ml	Champagne vinegar
1/2 teaspoon	2.5ml	Salt
		Cornichons - for serving

Recipe Instructions

Preheat the oven to 300 degrees.

In a large saute pan, heat the olive oil over medium-high heat. Add the onions and cook, stirring, until soft, 3 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until they give off their liquid, about 5 minutes. Remove the mushrooms from the pan and cool.

In a mixing bowl, combine the beef, pork, buttermilk, sage, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, egg whites, and the cooled mushrooms. Stir well to blend. Line a 6-cup (12- by 3- by 3-inch) terrine mold with prosciutto slices, overhanging the strips over the edges of the mold. Pour the pate filling into the mold and cover with the prosciutto. Wrap the terrine loosely in plastic wrap. Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil. Place a brick on top of the terrine mold and bake for 1 hour.

Remove from the oven and allow pate to stand for 30 minutes before removing the weight and unwrapping. Pour off any accumulated juices and allow pate to cool completely. Cover pate with plastic wrap and refrigerate until completely cooled. Serve slices of pate either cold or at room temperature, lightly drizzled with the Cognac Mustard Sauce, with cornichons on the side.

Cognac Mustard Sauce: In a bowl, combine all the ingredients and whisk until well incorporated. (Makes about 1 cup of sauce)

This recipe yields 1 pate, serving 8 to 12 people as a first course.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B35) - from the TV FOOD NETWORK

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