16 ounces Dried Shiitake-Ya™ Slices, coarsely chopped.
7 ounces Mangia™ brand Porcini 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 Shiitake Slice in a bowl and fill with hot water. Do the same for
Porcini Mushrooms. Once soaked for about 30 minutes, when it’s soft, gently
rinse in a sieve to remove any grit. Put 8 oz. shiitake with the 3 oz. of
Porcini Mushrooms in a food processor; pulse to chop fine. Oil a terrine that
holds 4 to 5 cups. Line with wax paper or parchment with enough overhang to
cover top. Oil paper.
2. Heat bacon and half the oil in a skillet. When bacon starts to soften, add
shallots and garlic. Sauté until soft. Add processed mushrooms, and sauté over
medium heat until cooked through. Put contents of skillet in blender with
walnuts, 3 tablespoons parsley and cream. Drain the soaked mushrooms well, and
add. Puree. Season with salt and generously with pepper. Add eggs and brandy,
and process to mix. Transfer to a bowl.
3. Preheat oven to 350 degrees. Bring a kettle of water to a boil.
4. Add remaining oil to skillet. Add remaining shiitakes, and saute until
tender. Mix with remaining parsley. Fold into pureed mushrooms.
5. Spoon into terrine; cover with paper. Put in a larger baking dish, and add
hot water halfway up sides of terrine. Bake 1 hour. Put terrine on a rack; nest
empty terrine on top, and weight with cans or jars. Cool 1 hour. Remove weights;
refrigerate 6 hours or overnight. Unmold, peel off paper.