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Ingredients

• 1 1/2 c. Chicken broth
• 1 c. Dry porcini mushrooms, (about 1 oz)
• 1 stk unsalted butter
• 3/4 c. Chopped shallot
• 2 x Garlic cloves, chopped
• 1/4 c. Dry sherry
• 3/4 lb Fresh shiitake mushrooms, stems discarded and caps sliced thin (about 4 1/2 c.)
• 3/4 lb Fresh oyster mushrooms, stems discarded and caps sliced thin (about 4 1/2 c.)
• 1 c. Heavy cream
• 4 lrg Large eggs
• 1/4 c. Whole almonds, toasted golden brown and grnd fine
• 2 tsp Minced fresh thyme leaves
• 1/4 c. Minced fresh flat leaf parsley leaves, (wash and dry before chopping)
• 1/3 c. Fine fresh bread crumbs
• 1 1/2 Tbsp. Fresh lemon juice
• 2 tsp Salt
• 1/2 tsp Freshly grnd black pepper
• 2 Tbsp. Unsalted butter
• 1 Tbsp. Extra virgin olive oil
• 1 c. Fresh shiitake mushrooms, stems discarded and caps quartered
• 1 c. Fresh oyster mushrooms, stems discarded and caps quartered
• 3/4 c. Whole almonds, toasted and minced coarse
• 1/4 c. Fresh flat leafed parsley leaves, washed and dry
•     Assorted toasts, and/or possibly crackers

Description

Make Pate:Butter A 2-qt 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…

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