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Cream Cheese, Shiitake and Pistachio Terrine recipe

Serve this lovely shiitake and pistachiocream cheese terrine chilled or at room temperature.

Recipe: Cream Cheese, Shiitakeand Pistachio Terrine

8 ounces shiitake mushrooms, minced
12 ounces button mushrooms, minced
2 1/2 tablespoons olive oil
2 1/4 teaspoons minced garlic
2 tablespoons minced shallots or onions
1/2 teaspoon sage
3/4 teaspoon oregano
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 (8-ounce) package Wisconsin Cream Cheese1 large egg
1 cup bread crumbs
2 1/2 tablespoons soy sauce
1/2 cup pistachios, shelled

  • In a saut pan, heat olive oil;Briefly saut garlic and shallots. Add mushrooms, sage,oregano, salt and pepper. Cook for 5 minutes, until most of theliquid from the mushrooms evaporates. Place cooked mushroom mixturein a bowl to cool slightly.
  • In a blender, puree the cheese and eggs.
  • Add the cheese mixture to the mushroommixture. Add the bread crumbs, soy sauce and pistachios; mixwell.
  • Place into an oiled terrine pan or smallloaf pan.
  • Bake, covered, at 350°F (175°C)for 45 minutes.
  • Uncover; bake approximately 15 minutesmore, until set.
  • Remove terrine only after pans have cooled.
  • Serve chilled or at room temperature.

    Makes 12 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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