Pork Terrine with Forest Mushrooms

Discover this subtly nuanced variation on the theme of farmhouse pâté. With this mushroom terrine, Hénaff gone back to the ancient recipe and given it a new twist – a smoother texture that is easier to spread.

Back to autumn. Hénaff has taken pork meat and combined it with pork fat, and pig and chicken livers to give its mushroom terrine a delicious creamy texture. The addition of finely minced wild mushrooms and black mushrooms gives the recipe its delicious aromatic flavour. The whole is further enhanced by spices and a touch of onion – autumn in a jar!

Less salt. Hénaff pays great attention to PNNS (National Health and Nutrition Plan) recommendations, which is why our recipes contain less salt. The mushroom terrine has a salt content that is 30% less than that of most pâtés on the market.