Beef and Wild Mushroom Pate with Cognac Mustard Sauce
beef and wild mushroom pate with cognac mustard sauce: 
2 Tbsp  olive oil
1/2 cup  minced yellow onions
1 Tbsp  minced garlic
8 oz.  exotic mushrooms cleaned, chopped (such as shiitakes, morels,
  chanterelles, wood ears)
1 tsp  salt, divided
1/2 tsp  finely-ground black pepper, divided
1 lb.  lean ground beef
1/2 lb.  ground pork
1/2 cup  buttermilk
2 Tbsp  chopped sage
2 tsp  chopped thyme
2   egg whites
10 to 12 slice  prosciutto
  cognac mustard sauce:
1/2 cup  dry mustard
1/2 cup  brandy or cognac
1 Tbsp  honey
2 Tbsp  champagne vinegar
1/2 tsp  salt
  cornichons for serving
preheat the oven to 300 degrees f. 
in a large saute pan, heat the olive oil over medium-high heat. add the 
onions and cook, stirring, until soft, 3 minutes. add the garlic and cook 
for 30 seconds. add the mushrooms, 1/2 teaspoon of the salt, and 1/4 
teaspoon of the pepper, and cook until they give off their liquid, about 5 
minutes. remove the mushrooms from the pan and cool. 
in a mixing bowl, combine the beef, pork, buttermilk, sage, thyme, 
1/2 teaspoon of salt, and 1/4 teaspoon of pepper, egg whites, and the 
mushrooms. stir well to blend. line a 6-cup (12- by 3- by 3-inch) terrine 
mold with prosciutto slices, overhanging the strips over the edges of the 
mold. pour the pate filling into the mold and cover with the prosciutto. 
wrap the terrine loosely in plastic wrap. top with an equal sized terrine, 
or a piece of cardboard wrapped in aluminum foil. place a brick on top of 
the terrine mold and bake for 1 hour. 
remove from the oven and allow pate to stand for 30 minutes before 
removing the weight and unwrapping. pour off any accumulated juices and 
allow pate to cool completely. cover pate with plastic wrap and 
refrigerate until completely cooled. serve slices of pate either cold or 
at room temperature, lightly drizzled with the cognac mustard sauce, with 
cornichons on the side. 
cognac mustard sauce: in a bowl, combine all the ingredients and whisk 
until well incorporated. 
makes about 1 cup of sauce. 
this recipe yields 1 pate, serving 8 to 12 people as a first course. 
macleod mushrooms: 
(ID: 7085) Mirror: Sun, Jul 4, 2004

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