INGREDIENTS

INSTRUCTIONS

Make pate:  Butter a 2-quart terrine, 12 by 3 by 2 3/4-inches. Line
terrine with  waxed paper and butter paper.  In a small saucepan bring
broth to a boil and remove pan from heat.  Soak porcini in hot broth 30
minutes, or until softened. Remove  porcini, squeezing out excess
liquid, and reserve soaking liquid.  Rinse porcini to remove any grit
and pat dry. Chop porcini and put in  a large bowl. Strain reserved
soaking liquid through a fine sieve  lined with a coffee filter or
dampened paper towel into another small  saucepan. Simmer soaking
liquid over moderate heat until reduced to  about 1/4 cup and return to
bowl with porcini.  Preheat oven to 350 degrees. In a large non-stick
skillet heat 2  tablespoons butter over moderate heat until foam
subsides and cook  shallot and garlic, stirring, until softened, about
6 minutes. Add  Sherry and cook, stirring, 1 minute. Transfer shallot
mixture to a  blender. In skillet heat 2 tablespoons butter over
moderately high  heat until foam subsides and saute shiitake and oyster
mushrooms in  batches, stirring, about 2 minutes. Add remaining 1/2
stick butter,  cut into pieces, as necessary. Add 2 cups sauteed
mushrooms to  shallot mixture in blender and add remaining sauteed
mushrooms to  porcini mixture.  Add cream, eggs, and almonds to mixture
in blender and puree about 1  minute, or until very smooth. Add puree
to porcini mixture and stir in  remaining pate ingredients until
combined well.  Pour mixture into terrine and cover with foil. Put
terrine in a large  baking pan and add enough water to baking pan to
reach halfway up  sides of terrine. Bake pate in middle of oven 1 hour
and 10 minutes.  Pate will not be completely set in center. Remove
terrine from baking  pan and cool completely on a rack. Chill pate in
terrine, covered, at  least 6 hours and up to 5 days. Bring pate to
room temperature before  unmolding.  Make topping:  In a large skillet
heat butter and oil over moderately high heat  until foam subsides and
saute mushrooms and almonds, stirring, until  mushrooms are tender.
Transfer mixture to a heatproof bowl and cool.  Add parsley and season
with salt and pepper, tossing to combine.  To unmold pate, run a thin
knife around edge of terrine and dip  terrine into a bowl of hot water
10 seconds. Invert on a large plate  over terrine and invert pate onto
plate. Mound topping on top of pate  and serve with toasts and/or
crackers.  continued in part 2

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