Mushroom Terrine

• 1/2 ounce dried black trumpet or tree ear mushrooms
• 12 ounces shiitake mushrooms, stemmed and coarsely chopped
• 1 pound other assorted mushrooms, coarsely chopped
• 1/4 cup extra virgin olive oil, plus oil for pan
• 3 ounces smoked bacon, diced
• 3/4 cup minced shallots
• 3 cloves garlic, minced
• 1/2 cup walnuts, toasted and ground
• 1/4 cup minced flat-leaf parsley
• 3/4 cup heavy cream
• Salt and freshly ground black pepper
• 3 large eggs
• 1/4 cup brandy

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.

black trumpet, shiitake mushrooms, mushrooms, extra virgin olive oil, bacon, shallots, garlic, walnuts, flatleaf parsley, heavy cream, salt, eggs, brandy

Taken from cooking.nytimes.com/recipes/7212 (may not work)