Cute as a Button Mushroom Pork Liver Terrine
This terrine is lower in fat than steak, higher in nutrition than steak, but lower in protein. I've been experimenting with making healthy charcuterie.
It's not necessary to add additional salt to this terrine because of the high salt of the bacon and the spice profile. My recommendation is to offer pink salt at the table so people consume it according to their preference. Personally, I don't think it requires added salt, but it does depend on your palate and you may as well optimise for health.
Texture here comes from bacon and mushroom pieces. I'm using gelatin rather than clarified butter to seal the terrine because it's a little bit healthier. Pairs well with pickled walnuts and sourdough toasts.
(Use a 3” by 6” metal pan)
Ingredients
1 tablespoon canola oil
2 pork livers, cleaned and tough connective tissue removed
7 slices bacon, divided (3 whole slices to line the pan, 4 slices finely chopped)
115 grams mushrooms, small dice
1/3 cup rolled oats
2 tablespoons milk
1/4 teaspoon ground fennel
1/2 teaspoon garlic powder
1/4 teaspoon Keene's mustard powder
1/2 teaspoon herbes de Provence
1 pinch nutmeg
½ packet gelatin dissolved in 3 tablespoons cold water and boiling water added to make ¼ cup
Method
Fry liver: Over low heat gently fry liver in 1 tablespoon canola oil. Set aside to cool.
Prep the Pan and Water Bath: Preheat your oven to 325°F (160°C). Line a terrine mold or small loaf pan with the 3 whole slices of bacon, trimming the bacon to cover all sides of the pan. Set a kettle of water to boil for your bain-marie.
Sauté the Base: In a skillet over medium heat, sauté the 4 finely chopped slices of bacon until they render their fat. Lift out bacon pieces with a slotted spoon. Add the diced mushrooms and cook until they release their moisture and brown. Use a slotted spoon to remove the mushrooms, leaving the rendered fat in the pan. Let the bacon and mushroom mix cool.
Toast the Oats: Return the skillet with the bacon fat to medium-low heat. Add the 1/3 cup rolled oats and sauté for 2 to 3 minutes, stirring constantly until lightly toasted and the fat is absorbed. Remove from heat and let cool.
Process the Liver and Oats: In a food processor, combine the cleaned liver, the toasted oats, the 2 tablespoons of milk, the 1/4 teaspoon ground fennel, 1/2 teaspoon garlic powder, 1/4 teaspoon Keene's mustard powder, 1/2 teaspoon herbes de Provence, and a pinch of nutmeg. Pulse until it forms a smooth, thick paste.
Combine and Assemble: Gently fold the cooled mushroom and bacon mixture into the pureed liver batter. Pack the mixture tightly into your bacon-lined pan. Cover tightly with aluminum foil or a fitted lid.
Bake in the Bain-Marie: Place the terrine pan into a larger roasting pan. Carefully pour the boiling water into the roasting pan until it reaches exactly halfway up the sides of the terrine. Bake for 1 hour.
Seal and Cool: Remove the terrine from the bain marie and cool on a wire rack slightly. Seal the bottom side with gelatin. Chill in the fridge for 12 hours to let the flavors meld before slicing.
Note: there is no need to press this terrine if the batter was well packed as the liver is twice cooked.
