| | FOR MUSHROOM PATE |
| 1 1/2 | c | Chicken broth |
| 1 | c | Dried porcini mushrooms; (about 1 ounce) |
| 1 | | Stick unsalted butter |
| 3/4 | c | Minced shallot |
| 2 | | Garlic cloves; minced |
| 1/4 | c | Dry sherry |
| 3/4 | lb | Fresh shiitake mushrooms; stems discarded and caps sliced thin (about 4 1/2 cups) |
| 3/4 | lb | Fresh oyster mushrooms; stems discarded and caps sliced thin (about 4 1/2 cups) |
| 1 | c | Heavy cream |
| 4 | lg | Eggs |
| 1/4 | c | Whole almonds; toasted golden and ground fine |
| 2 | ts | Chopped fresh thyme leaves |
| 1/4 | c | Chopped fresh flat leaf parsley leaves; (wash and dry before chopping) |
| 1/3 | c | Fine fresh bread crumbs |
| 1 1/2 | tb | Fresh lemon juice |
| 2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| | FOR MUSHROOM TOPPING |
| 2 | tb | Unsalted butter |
| 1 | tb | Olive oil |
| 1 | c | Fresh shiitake mushrooms; stems discarded and caps quartered |
| 1 | c | Fresh oyster mushrooms; stems discarded and caps quartered |
| 3/4 | c | Whole almonds; toasted and chopped coarse |
| 1/4 | c | Fresh flat leafed parsley leaves; washed and dried |
| | ACCOMPANIMENT |
| | Assorted toasts; and/or crackers |
