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Pork Liver Paté With Black Trumpet Mushrooms And Port
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Pork Liver Paté With Black Trumpet Mushrooms And Port

If you love French charcuterie as much as I do, you might want to give this a try. The recipe is fairly easy, and the result is wonderful.

For this paté I modified a recipe I found in the sausage making section of the German Grillsportverein Forum. In the original recipe wild boar liver is used and there are no mushrooms included, but other than that it is very much the same.



  • 400 g pork liver, cleaned
  • 350 g pork shoulder or butt
  • 300 g pork back fat
  • 10 g dried black trumpet mushrooms
  • 100 ml port
  • 1 medium to large shallot
  • 1 egg
  • 30 g butter
  • 20 g salt – use nitrite curing salt if you want the paté to have a pinkish colour
  • 1 level teaspoon quatre épices
  • A few turns from the pepper mill

Time needed:

  • Preparation: 30 minutes to one hour depending your meat grinding talent and equipment
  • Cooking time: 90 minutes

Special equipment needed:

  • Meat grinder with 2 mm disc, 3 mm should work as well but will result in a coarser texture.
  • Food processor with paddles or rotary blade (optional)
  • Ceramic terrine
  • Large shallow dish for the bain-marie
  • Meat thermometer (optional)

The cooking time depends a bit on the geometry of your terrine but is not too critical. Here I also made an experiment and cooked two small terrines, one with lid and one without. I cooked them for 80 minutes an they turned out fine.


Soak the mushrooms in the port for at least one hour, covered with a lid. Make sure your meat is very cold when you grind it, place it in the freezer at least half an hour before you begin working. Heat the oven to 150 degrees.

Drain the mushrooms and save the port. Chop the mushrooms coarsely and chop the shallot finely. Heat butter in a suacepan or skillet in medium heat, sauté the shallots until they become soft but don’t brown them. Add the port and let reduce to about a third of the original quantity. Drain the shallots and again save the port.


Cut meat, fat and liver into cubes appropriate for your meat grinder and mix in the shallots. Grind with the 2 mm disc of the meat grinder. To create a smoother texture you can then use a food processor with either paddle attachments for thorough mixing or a rotary chopping blade. In this case put the ground meat back into the freezer for 15 minutes.

If not using the food processor, add the mushrooms, egg, the port, spices and salt to the meat and mix thoroughly so you get a homogenous farce.


Otherwise only quickly combine meat, egg, the port, spices and salt and put it into the bowl of the food processor. Either mix with the paddles for about a minute or chop with the blade for 10 to 15 seconds. We don’t want it to become ultra-velvety, this is just to smoothen the texture a little. Finally blend in the chopped mushrooms by hand.

Fill your terrine with the meat mixture, put it into the shallow dish which is then filled with hot tap water.


It does not really matter if you cover the terrine in the oven or not. An uncovered terrine will have a nicely browned top but may lose a little more water through evaporation. But I made both kinds and there was no noticeable difference in taste or texture. Put the dish into the oven and cook for 90 minutes. If using a meat thermometer, the internal temperature should reach 65 degrees.

Cool overnight and enjoy. The texture should be firm enough for slicing but smooth enough to be spreadable.

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