Mushroom Terrine

Directions

1. 1
   Place dried mushrooms in a bowl to soak with 1 cup hot water.
2. 2
   Put half the shiitakes with the pound of assorted mushrooms in a food processor; pulse to chop fine.
3. 3
   Oil a terrine that holds 4 to 5 cups.
4. 4
   Line with wax paper or parchment with enough overhang to cover top.
5. 5
   Oil paper.
6. 6
   Heat bacon and half the oil in a skillet.
7. 7
   When bacon starts to soften, add shallots and garlic.
8. 8
   Saute until soft.
9. 9
   Add processed mushrooms, and saute over medium heat until cooked through.
10. 10
    Put contents of skillet in blender with walnuts, 3 tablespoons parsley and cream.
11. 11
    Drain the soaked mushrooms well, and add.
12. 12
    Puree.
13. 13
    Season with salt and generously with pepper.
14. 14
    Add eggs and brandy, and process to mix.
15. 15
    Transfer to a bowl.
16. 16
    Preheat oven to 350 degrees.
17. 17
    Bring a kettle of water to a boil.
18. 18
    Add remaining oil to skillet.
19. 19
    Add remaining shiitakes, and saute until tender.
20. 20
    Mix with remaining parsley.
21. 21
    Fold into pureed mushrooms.
22. 22
    Spoon into terrine; cover with paper.
23. 23
    Put in a larger baking dish, and add hot water halfway up sides of terrine.
24. 24
    Bake 1 hour.
25. 25
    Put terrine on a rack; nest empty terrine on top, and weight with cans or jars.
26. 26
    Cool 1 hour.
27. 27
    Remove weights; refrigerate 6 hours or overnight.
28. 28
    Unmold, peel off paper.