INGREDIENTS

INSTRUCTIONS

FOR MUSHROOM PATE
FOR MUSHROOM TOPPING
ACCOMPANIMENT
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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