Swedish Chanterelle Mushroom Pate Recipe

• 2 tbsp Butter
• 2 Garlic Cloves (minced)
• 2 Shallots (finely chopped)
• 1 pound fresh or frozen Chanterelle Mushrooms (torn)
• ¼ cup Fresh Parsley (chopped)
• ¾ pound Pork (ground)
• 2 Egg Whites
• 1½ tsp Salt
• ½ tsp Black Pepper (ground)
• ½ cup Whipping Cream
• 10 thin slices Smoked Ham

• Preheat oven to 300°F (150°C).
• Line a 8.5 x 4.5 inch loaf pan with aluminum foil.
• Place a skillet over medium heat and melt one tablespoon of butter.
• Add in the garlic and shallots. Stir and cook till the shallot have softened and turned translucent, say for about 5 minutes.
• Remove into a mixing bowl and keep aside.
• Place the remaining 1 tablespoon of butter in the same skillet over medium-high heat.
• Add chanterelle mushrooms and cook till they are tender and golden around the edges, say for about 5 minutes.
• Add in the parsley and cook for another 30 seconds.
• Remove the mushrooms and add to the shallots. Let them cool for 5 minutes.
• Combine together ground pork, egg whites, salt and pepper and mix into the mushrooms. Mix them until evenly blended.
• Stir in the whipping cream, until it is absorbed by the pork mixture.
• Line the smoked ham at the bottom and sides of the loaf pan.
• Place the pork mixture into the pan.
• Bake in the oven till the pate is no longer pinkish in the center, say for about 1 hour.
• Remove and slice the loaf.
• Serve hot or cold.