This is a really meaty pâté that sure packs a punch – it's full of flavour and is incredible with some caramelised red onions and Melba toast.
- 450g Chanterelle mushrooms
- 350g pork mince
- 125ml double cream
- 10 slices of thin smoked ham
- 2 egg whites
- 2 tbsp. butter
- 2 shallots
- 2 garlic cloves
- 4 tbsp. chopped fresh parsley
- Pinch of salt and pepper
Preheat oven to 150C/gas mark 2. Line a loaf tin with greaseproof paper and butter it well.
Finely chop the shallots, mushrooms and garlic.
Heat 1 tbsp. of the butter in a large saucepan until melted. Add the shallots and garlic and cook for around 5 or 6 minutes or until the shallot has softened. Put the onions into a large mixing bowl and leave to one side.
Melt the other tbsp. of butter into the same frying pan you just used. Add the mushrooms and cook for around five minutes – they should be browned and slightly crispy. Stir in the parsley and heat through for a further minute. Add the mushrooms to the onion and garlic mixture.
Add the minced pork, egg whites, double cream and salt and pepper to the mushrooms and shallots. Using your hands mix everything together, squeezing the mixture between your fingers.
Line the loaf tin with the thin ham, overlapping the pieces so that there are no gaps. Make sure you line the top and bottom of the tin, too.
Pack the pork mixture into the tin, pressing everything down. Wrap any excess ham over the top of the pork.
Put into the oven. Cook for around an hour or until a clean knife inserted into the centre of the pâté comes out clean.