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