Roasted terrine with porcini mushrooms and armagnac


Roasted terrine recipe with porcini mushrooms and armagnac

Terrines are often at home and especially those that marinate overnight in my refrigerator. I admit that I like to make terrines, it is not this roasted terrine with porcini mushrooms and Armagnac that will make me deny it. This is a fairly simple terrine for this time, just pork, it is not very tasty but still very tasty. Mushrooms perfume the meat and Armagnac gives it a little festive flavor. I chose the Pusey butcher’s shop, I admit that the pork offered came from animals from Haute Saône, I admit that I was surprised by the quality and freshness of the meat. My roasted terrine with porcini mushrooms and Armagnac roasted gently in the oven. I am waiting for the arrival of Beaujolais Nouveau to accompany this beautiful terrine.

Roasted terrine recipe with porcini mushrooms and armagnac for 15 people:


  • 700 g boneless pork loin
  • 2 shallots
  • 30g butter
  • 50 g carrots (1 small)
  • 430 g of pork throats
  • 300 g of pork liver
  • 40 g of dehydrated porcini mushrooms
  • 2 eggs
  • 27 g of salt
  • 1 g of ground black pepper
  • 1.5 g of 4 spices
  • 16 g of Armagnac
  • 2 bay leaves
  • 1 strainer


  1. Slice the loin in small cubes the day before.
  2. Peel then cut the carrot into very small cubes.
  3. Place the meat with the carrot in a salad bowl.
  4. Add the Laurel.
  5. Cover with wine, then film.
  6. Place in the refrigerator overnight.
  7. The next day, cut the pork throat into small cubes.
  8. Cover the porcini mushrooms with boiling water.
  9. Dry the porcini mushrooms with food paper.
  10. Heat a pan with the butter.
  11. Cut the liver lengthwise.
  12. Chop the meat, alternating the meats.
  13. Soak the strainer in lukewarm water.
  14. Season the meat with salt and pepper.
  15. Add the Armagnac then the spices.
  16. Break the eggs, then mix everything to distribute the pepper and salt.
  17. Squeeze the strainer in the palm of your hand.
  18. Then place it at the bottom of the terrine.
  19. Place the meat loosely.
  20. Bake in a hot oven at 160 ° for 60 minutes.

Preparation time: 60 minutes
Cooking time: 60 minutes
Number of people: 15
4 star rating: 1 review

Cut the meat into cubesMacerate the meatDip the mushroomsDrain the mushroomsSear the mushroomsSalt and pepperMix with a wooden spoonFill the terrines

What wine to drink with: Roasted terrine with porcini mushrooms and armagnac

My favorite wine for this recipe: Le grand Paroissien Haut Médoc Grape variety Cabernet Sauvignon and Merlot

Temperature between 16 ° and ° 18


Partnership with the Cellar La parish in St Seurin de Cadourne in Gironde

A thought to all those connected from France or abroad in love with French cuisine and its wines, here is a great opportunity for you to buy a quality wine, without any risk, to accompany my recipe for Roasted Terrine with porcini mushrooms and armagnac. I selected this Haut-Médoc Le grand Paroissien 2012 from the area of the La Parish cooperative cellar in Saint Seurin de Cadourne in Gironde, after tasting it, I liked this Haut Médoc.

The great Parishioner 2012 Haut Médoc
With its blend of Cabernet sauvignon and Merlot, we are in the pure tradition of the Hautes Médocs, I chose it to accompany this beautiful terrine. This wine has great aging potential, with a supple and fleshy development, I really liked its aromatic bouquet of red fruits. It will awaken your taste buds.
Gold medal at the Paris competition

Cave La Paroisse Cooperative
2 rue Clément Lemaignan
33180 St Seurin de Cadourne
Phone: 05 56 59 31 28
Email contact [Ate] </p

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