W.H. Smith Wines - Recipes - Exotic Mushroom Pate

Ingredients

• 1 1/2 cups chicken stock or store-bought low-sodium broth
• 1 cup dried porcini mushrooms (see Sources)
• 3/4 cup minced shallots (5 ounces)
• 2 garlic cloves, minced
• 1/4 cup dry sherry
• 3/4 lb shiitake mushrooms, stems discarded and caps thinly sliced (6 cups)
• 3/4 lb oyster mushrooms, trimmed leaving stems intact, and caps thinly sliced (3 3/4 cups)
• 1 cup heavy cream
• 4 large eggs
• 1/4 cup whole almonds with skins, toasted, cooled, and finely ground in food processor
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsps chopped fresh thyme
• 1/3 cup fine fresh bread crumbs
• 1 1/2 tbsps tablespoons fresh lemon juice
• 2 tsps salt
• 1/2 tsp freshly ground black pepper
• 2 tbsps unsalted butter
• 1 tbsp olive oil
• 1 cup shitake mushrooms, stems discarded and caps quartered
• 1 cup oyster mushrooms, stems discarded and caps quartered
• 3/4 cup whole almonds with skins, toasted and coarsely chopped
• 1/4 cup fresh flat-leaf parsley leaves
• 1/8 tsp salt
• 1/8 tsp 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