Ingredients

1 1/2 cups chicken stock or store-bought low-sodium broth

1 ounce (1 cup) dried porcini mushrooms (see Sources)

1 stick (8 tablespoons) unsalted butter

3/4 cup minced shallots (5 ounces)

2 garlic cloves, minced

1/4 cup dry sherry

3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced (6 cups)

3/4 pound oyster mushrooms, trimmed leaving stems intact, and caps thinly sliced (3 3/4 cups)

1 cup heavy cream

4 large eggs

1/4 cup (1 ounce) whole almonds with skins, toasted (see Tips, page 938), cooled, and finely ground in a food processor

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons chopped fresh thyme

1/3 cup fine fresh bread crumbs

1 1/2 tablespoons fresh lemon juice

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

For mushroom topping

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 cup (3 ounces) shiitake mushrooms, stems discarded and caps quartered
• 1 cup (2 3/4 ounces) oyster mushrooms, stems discarded and caps quartered
• 3/4 cup (3 1/2 ounces) whole almonds with skins, toasted and coarsely chopped
• 1/4 cup fresh flat-leaf parsley leaves
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

• Accompaniment: assorted toasts and/or crackers
• Special equipment: a 12-by-3-by-2 3/4 inch (2-quart) loaf pan or terrine; parchment paper

Description

This P?t? Is Neither Easy Nor Inexpensive, But When You Are Looking For A Tour De Force, It Is A Gorgeous Thing. If You Feel The Urge To...

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