top of page

We are working on changes to this website.  Login is temporarily unavailable.

Learn More

Porcini Chicken Pâté with Chanterelle Sauce

This pâté serves equally well as an appetizer or entree. 

by Marje Young

(dynamic)

Boletus edulis. © DJ (CC-BY-NC) (from inaturalist.org, obs. 345434064)

Method

Make the Pâté

  1. Soak the porcini in boiling water for 1 hour.

  2. Drain mushrooms, reserving the soaking liquid.

  3. Squeeze mushrooms to reduce liquid.

  4. Sauté in butter for 5 minutes.

  5. Chop 1/3 of the mushrooms and set aside.

  6. Boil the soaking liquid to reduce to half, being careful not to include any grit from the porcini.

  7. Preheated oven to 350°F.

  8. Process the chicken breasts, 2/3 of the porcini, egg whites, tarragon, garlic and seasoning until chicken is finely ground.

  9. Add cream and 1/2 cup of porcini soaking liquid in a steady stream, processing until smooth.

  10. Transfer to a bowl, then stir in chopped porcini and chill 30 minutes.

  11. Put in a 1.5 quart mold or loaf pan, and bake at 350°F for about 1 hour or until firm in center and a thermometer registers 165°F.

  12. Unmold and slice. Top with chanterelle sauce and fresh tarragon.


Make the Sauce

  1. Sauté Chanterelles in butter over medium-high heat until moisture evaporates.

  2. Stir in chicken broth with dissolved cornstarch.

  3. Add wine, stirring constantly until sauce is thickened. Adjust seasoning to taste.


Serve chilled with bread, toasted pita, or crackers.

Recipe contributed:

October

1996

Marje found (or was inspired by) a great pâté recipe in Monadnock Mushroom Cookery, a community cookbook published in 1991 by the Monadnock Mushroom Club (formerly known as Monadnock Mushroomers Unlimited at the time of publication) based in Keene, New Hampshire. The original cookbook is now out of print, but you might still find it in online thrift bookstores.

Objective:

Appetizer

Total Time:

About 3.5 hours

Yield:

10 to 12 appetizers

Suggested Mushrooms:

  • Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
  • Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)

Join FFSC or renew your membership to access the rest of this content.

Login as an FFSC member to access the rest of this content.

Ingredients

Pâté

3 oz. dried Porcini

4 cup boiling water

3 Tbsp. butter

1 1/2 (1.5) lbs. boneless skinless chicken breasts

2 large egg whites

1 Tbsp. or more fresh tarragon (marjoram is also quite good)

1 1/2 (1.5) cups heavy cream

Salt & pepper to taste

At least 1 small clove garlic, pressed.


Chanterelle Sauce

2 cups fresh or thawed frozen chanterelles, sliced

1 cup. chicken broth

1 Tbsp. cornstarch

3 Tbsp. white wine

Salt to taste

2 Tbsp. butter


1.5 qt. (9"x5") mold or loaf pan

bottom of page