Name: Exotic Mushroom Pâté
Cook time: 1 hour
Total time: 10 1/2 hours (includes chilling)
Yield: Makes about 40 hors d'oeuvres
Ingredients: 1 1/2 cups chicken stock or store-bought low-sodium broth; 1 ounce (1 cup) dried porcini mushrooms (see Sources); 1 stick (8 tablespoons) unsalted butter; 3/4 cup minced shallots (5 ounces); 2 garlic cloves, minced; 1/4 cup dry sherry; 3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced (6 cups); 3/4 pound oyster mushrooms, trimmed leaving stems intact, and caps thinly sliced (3 3/4 cups); 1 cup heavy cream; 4 large eggs; 1/4 cup (1 ounce) whole almonds with skins, toasted (see Tips, page 938), cooled, and finely ground in a food processor; 1/4 cup chopped fresh flat-leaf parsley; 2 teaspoons chopped fresh thyme; 1/3 cup fine fresh bread crumbs; 1 1/2 tablespoons fresh lemon juice; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 cup (3 ounces) shiitake mushrooms, stems discarded and caps quartered; 1 cup (2 3/4 ounces) oyster mushrooms, stems discarded and caps quartered; 3/4 cup (3 1/2 ounces) whole almonds with skins, toasted and coarsely chopped; 1/4 cup fresh flat-leaf parsley leaves; 1/8 teaspoon salt; 1/8 teaspoon freshly ground black pepper; Accompaniment: assorted toasts and/or crackers; Special equipment: a 12-by-3-by-2 3/4 inch (2-quart) loaf pan or terrine; parchment paper

This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.

Cook's note:

The pâté, without the topping, can be refrigerated, covered, for up to 5 days. Bring to room temperature before serving.

Recipe notes

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