BEEF & MUSHROOM PATE/TERRAINE

2 tbsps. olive oil
l/2 cup minced yellow onion
lk tbsps. minced garlic
8 oz. mushrooms, such as chanterelles, morels, shiitakes, cleaned & chopped
l/2 tsp. salt, plus l/2 tsp.
l/4 sp. pepper plus l/4 tsp
l lb. lean ground beef
l/2 lb. ground pork
l/2 cut buttermilk
2 tbsps. chopped sage
2 tsp.chopped thyme
2 egg whites
l0 to l2 slices prosciutto
cognac mustard sauce, recipe follows
cornichons for serving
Heat oven 300. In large saute pan heat oil over med high heat. Add onions & cook stirring until soft, 3 mins. Add garlic and cook for 30 secs. add mushrooms, l/2 5tsp. salt and l/4 tsp. pepper and cook until they give off their liquid, about 5 mins. remove mushrooms from pan and cool. In mixing bowl combine beef, pork, buttermilk, sage, thyme, remaining l/2 tsp. salt & pepper, egg whites, and cooled mushrooms. stir well tob lend. Line a 6 cup terrine mold with prosciutto slice,s
overhanging the strips over the edgtes of the mold. Pour the pate filling into the mold and cover with the prosciutto. Wrap the terrine loosely in plastic wrap. top with an equal sized terrine or a piece of cardboard wrapped in foil. Place a brick on top of the terrine mold and bake for l hour. Remove from oven and allow pate to stand for 30 mins. before removing the weight and unwrapping. Pour off any accumulated juices and allow pate to cool completely. Cover loosely sos it doesn’t dry out. Cover pate with plastic wsrap and refrigerage until completely cooled. serve slices of pate either cold or at room temp, thigly drizzled with cognac sauce and cornichons on the side.
Cognac mustard sauce:
l/2 cup dry mustard
l/2 cup brandy or cognac
l tbsps. honey
2 tbsps. champagne vinegar
l/2 tsp. salt
In a bowl combine all ingredients and whisk until well incorporated. Yield : about l cup of sauce
Emeril TV show DO NOT TRY TO MAKE THIS COGNAC MUSTARD SAUCE111 IT IS AWFUL!!!!!!!