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1
Butter loaf pan, then line bottom and sides with parchment paper and butter paper.
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2
Bring stock to a boil in a small saucepan.
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3
Remove pan from heat, add porcini, and let soak in hot stock until softened, about 30 minutes.
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4
With a slotted spoon, transfer porcini to a medium-mesh sieve set over a bowl.
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5
Press on porcini with back of a spoon to remove excess liquid, then add this to soaking liquid and reserve.
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6
Rinse porcini to remove any grit.
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7
Pat dry, chop, and put in a large bowl.
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8
Strain reserved soaking liquid through a fine-mesh sieve lined with a coffee filter or dampened paper towel into another small saucepan.
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9
Bring to a brisk simmer over moderate heat and simmer until reduced to about 1/4 cup (60 ml), about 10 minutes.
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10
Add to porcini.
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11
Put a rack in middle of oven and preheat oven to 350 degrees (175 C.).
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12
Heat 2 tbsp (30 ml) butter in a large nonstick skillet over moderate heat until foam subsides.
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13
Add shallots and garlic and cook, stirring, until softened, about 6 minutes.
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14
Add sherry and cook, stirring for 1 minute.
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15
Transfer mixture to a blender.
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16
Heat more 2 tbsp (30 ml) butter in skillet over moderately high heat until foam subsides.
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17
Add one third of shiitake and oyster mushrooms and cook, stirring, for about 2 minutes.
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18
Transfer to a bowl and cook remaining mushrooms in 2 batches, adding more 2 tbsp (30 ml) butter to skillet for each batch.
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19
Add 2 cups (475 ml) sauteed mushrooms to shallot mixture in blender, and add remaining mushrooms to porcini mixture.
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20
Add cream, then eggs and almonds to blender and puree until mixture is very smooth, about 1 minute.
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21
Add puree to porcini mixture and stir in parsley, thyme, bread crumbs, lemon juice, salt, and pepper until well combined.
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22
Pour mixture into loaf pan and cover with foil.
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23
Put loaf pan in a larger baking pan and add enough boiling water to reach halfway up sides of loaf pan.
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24
Bake until set 1/2 inch from edges, about 50 minutes (pate will not be completely set in center).
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25
Remove loaf pan from baking pan and let cool to room temperature on a rack.
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26
Refrigerate pate in loaf pan, covered, for at least 6 hours.
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27
Bring pate to room temperature before adding topping.
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28
Heat butter and oil in a large skillet over moderately high heat until foam subsides.
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29
Add mushrooms and almonds and cook, stirring, until mushrooms are tender and liquid they give off has evaporated, 6 to 8 minutes.
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30
Transfer to a heatproof bowl and let cool, then add parsley, salt, and pepper and toss to combine.
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31
To unmold pate, run a thin knife between paper and edges of loaf pan.
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32
Invert a large plate over loaf pan and invert pate onto plate (peel off paper).
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33
Mound topping on pate.
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34
Use as spread on toasts and/or crackers.
