By Food52
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1 pound ground rib eye or comparable cut (we like a bit of fat)

1 pound ground pork (shoulder or loin)

3 eggs (hold one egg back for the wash)

¼ cup fresh pistachio nuts

1 tablespoon fresh thyme

6 ounces chanterelle mushrooms (see note to cook)

1 large garlic clove peeled and chopped

¼ cup unseasoned bread crumbs (there is a time for panko and a time for not, now is not the time)

White truffle oil

Sea salt and pepper

1 sheet puffed pastry cut to fit your terrine