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1
Preheat the oven to 300 degrees F.
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2
In a large saute pan, heat the olive oil over medium-high heat.
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3
Add the onions and cook, stirring, until soft, 3 minutes.
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4
Add the garlic and cook for 30 seconds.
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5
Add the mushrooms, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper, and cook until they give off their liquid, about 5 minutes.
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6
Remove the mushrooms from the pan and cool.
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7
In a mixing bowl, combine the beef, pork, buttermilk, sage, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, egg whites, and the cooled mushrooms.
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8
Stir well to blend.
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9
Line a 6-cup (12 by 3 by 3-inch) terrine mold with prosciutto slices, overhanging the strips over the edges of the mold.
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10
Pour the pate filling into the mold and cover with the prosciutto.
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11
Wrap the terrine loosely in plastic wrap.
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12
Top with an equal sized terrine, or a piece of cardboard wrapped in aluminum foil.
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13
Place a brick on top of the terrine mold and bake for 1 hour.
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14
Remove from the oven and allow pate to stand for 30 minutes before removing the weight and unwrapping.
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15
Pour off any accumulated juices and allow pate to cool completely.
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16
Cover pate with plastic wrap and refrigerate until completely cooled.
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17
Serve slices of pate either cold or at room temperature, lightly drizzled with the Cognac Mustard Sauce, with cornichons on the side.
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18
In a bowl, combine all the ingredients and whisk until well incorporated.
