Rachel Khoo’s wild mushroom terrine recipe

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makes: 4 - 6
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 15 min
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  • Turn eggs and mushrooms into a cheap, hearty meal with this simple recipe from Rachel Khoo, star of BBC show The Little Paris Kitchen


    • 450g mixed wild mushrooms
    • 2 knobs of butter
    • 2 shallots, finely chopped
    • 2 cloves of garlic, crushed to a paste
    • 4 eggs
    • 250g crème fraîche
    • 2 teaspoons Dijon mustard
    • A pinch of nutmeg
    • 2 tablespoons chopped parsley
    • Salt and pepper


    • Preheat the oven to 160°C/320°F/Gas Mark 3 and line two 250g mini loaf tins with baking paper.

    • Clean the mushrooms carefully with paper towels or a brush, then roughly chop any that are large to make them all about the same size. Melt the butter in a large frying pan and add the shallots and garlic. Once the shallots begin to brown, add the mushrooms and fry for a good 10 minutes until they have released all their juices (if the pan is too small for them all in one go, fry in batches).

    • Meanwhile, beat the eggs in a bowl with the crème fraîche and mustard. Add the nutmeg and parsley and season with salt and pepper.

    • Remove the cooked mushroom mixture from the pan with a slotted spoon (to drain off any liquid) and divide between the prepared tins. Pour the crème fraîche mix over the mushrooms and bake for about 15 minutes or until set. Leave to cool slightly before cutting. Best served at room temperature.

    Top tip for making Rachel Khoo’s wild mushroom terrine

    You can make 1 large terrine in a 500g loaf tin and bake for about 30 mins or until set

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