Shiitake Terrine

With this Terrine that is packed with the Umami taste of Shiitake, you won't be able to resist wine! Cooking it slowly and gently is the key to a moist finish, so bake it in a water bath at a low temperature. Recipe provided by: Hattori Nutrition College

Ingredients (4 servings)

  • 270g Minced pork
  • 10 pieces Dried Shiitake
  • 1 (200g) Onion (finely chopped)
  • 1 clove (5g) Garlic (finely chopped)
  • 1 Tbsp Vegetable oil
  • 1 Egg -A
  • as required Salt & pepper-A
  • A pinch of Nutmeg (powder) -A
  • A pinch of sage (powder) -A
  • 1 Tbsp Rosemary -A
  • 1 Tbsp Lemon juice -B
  • 2 Tbsp Olive oil -B
  • A pinch of salt & pepper -B
  • to taste Mustard
  • to taste (Garnish) Mesclun greens


Finely chop the onion. Rehydrate the dried Shiitake, then dice 8 of them, and cut off the hard parts of the stem on the other 2. Finely chop the rosemary.
Heat up vegetable oil in the pot, then stir fry the onion and garlic until brown, and set aside to cool.
Add the minced pork, diced Shiitake, 2., and A to a bowl and mix until sticky.
Coat a loaf pan with butter (not included in ingredients), cover it with baking paper, and add the mixture from 3., sandwiching the dried Shiitake (2 pieces) in the middle.
Cover with an aluminum foil and bake in a water bath in the oven at 160 degrees Celsius for 40 minutes.
Let it cool in the fridge and serve with mesclun greens tossed in B. Serve with mustard if desired.


Rehydrating dried Shiitake with cold water gets rid of bad odors and brings out more sweetness and flavor.

How to Rehydrate Dried Shiitake Mushrooms for Maximum Flavor

Quick and easy rehydration for dried Shiitake


More recipes