Wild Mushroom Terrine

I’ve been swapping emails with an old friend whose husband is diabetic. She’s a good cook, but like most dieters, her hubby is focused on what he can’t eat. “Why is diet food soooo boring?” Oh, please…

This classic French dish is perfect as a side dish for an evening meal for two, or as a terrific first course for a party.

Services 6ish


1 pound wild mushrooms
4T butter, unsalted
2 medium shallots, finely chopped
2 medium garlic cloves, finely chopped
2t Dijon mustard
4 medium eggs
1C creme fraiche, or sour cream if not available, NOT low fat
1 pinch nutmeg
2T parsley, chopped
salt and pepper

Pre-heat your oven to 325F. Line 2, 8oz., or 1, one pound loaf pan with parchment paper.

Clean the mushrooms thoroughly, then roughly chop them to uniform size. Melt the butter in a large skillet over medium-high heat, then saute the shallots and garlic. When you see the shallots taking on some color, add the mushrooms and saute for about 10 minutes. You want the mushrooms to give up their liquid. (If need be, saute the mushrooms in two batches).

Meanwhile, beat the eggs together with the creme fraiche and mustard. Add the nutmeg and parsley, season with salt and pepper.

Remove the mushroom mixture from the skillet with a slotted spoon, leaving the liquid behind, then divide into the pans. Pour the creme fraiche mixture over the mushrooms and bake for about 15 minutes, or until set. Let cool slightly, or chill for later. This is best served at room temperature.

Calories: 21, Satfat: 9.97, Carbs: 6.16, Fiber: 0.62, Sugar: 0

Recipe: Rachael Khoo, The Little Paris Kitchen
Photo, courtesy Quinncreative.com

Kent McDonald is a Certified Personal Chef, specializing in cooking for diabetics, living and working on Phoenix, AZ. (c) All Rights Reserved, 2013

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