| 1 | oz | Dried porcini mushrooms; about 1 cup |
| 2 | md | Leeks; white parts only, chopped |
| 1 | lb | White mushrooms; thinly sliced |
| 1/4 | lb | Shiitake or cremini mushrooms; thinly sliced, (up to 1/2) |
| 6 | tb | Butter; plus extra for the pan |
| 1 | lg | Garlic clove; minced |
| 1/2 | c | Walnuts |
| | Salt and freshly milled pepper |
| 2 1/2 | ts | Chopped thyme or 1 tablespoon chopped marjoram |
| 3 | | Eggs |
| 1 | c | Cream |
| 1/4 | c | Fine dry bread crumbs |
| 1 1/2 | tb | Fresh lemon juice |
| | SCALLION-WALNUT TOPPING |
| 1 1/2 | tb | Butter |
| 1/3 | c | Walnuts; chopped |
| 2 | bn | Scallions; including half of the greens, thinly sliced |
| 4 | tb | Chopped parsley |
| | Salt and freshly milled pepper |
