Per Richard Atkinson's request:
3 tblsp butter
3 cups shitake mushrooms, sliced
5 cups mixed crimini and oyster mushrooms, chopped
8-10 whole crimini mushrooms of similar size and shape
1/2 c dried morels, rehydrated, rinsed, squeezed dry and chopped
1/2 c wood ear mushrooms, rehydrated, squeezed dry, and julienned
12 ounces raw chicken breast, diced
4 thin carrots, peeled and sliced in half lengthwise to make 8 pieces
2 egg whites
1 c whipping cream
2 tbsp fresh thyme
1 tsp salt, divided
1/2 tsp coarse ground black pepper
1 lb thin-sliced low sodium bacon
Prep the mushrooms: In a large skillet and over medium high heat, saute the mushrooms in butter until the the liquid mostly evaporates, about ten minutes. If using unsalted butter, add 1/2 tsp salt. Separately, sear and saute the whole criminis, and set aside.
Make the mousse: In a food processor (chill the bowl if temps are hot where you are), put the chicken and process until smooth. Add salt and the egg whites one at a time, incorporate; then add the cream in a steady stream while the machine's running.
In a mixing bowl, combine the chopped mushrooms, remaining seasoning and chicken mousse.
Assemble the terrine: Line an approximately 10 x 4 inch terrine pan with bacon strips sideways along the width of the pan. Lay more strips at the ends, cutting with scissors as needed to ensure that the bacon is no more than one layer deep. Be sure to leave enough overhang, though, to cover the top of the terrine.
Using a rubber spatula, spread a third of the mousse in the bottom of the pan. Put four of the carrot pieces in lengthwise, about an inch from each edge and leaving a channel down the middle. Add a little more mousse to cover the carrots and fill the terrine half way, then lay in the sauteed whole mushrooms in one long row down the middle. Cover with mousse to the 2/3rds point, add the final four carrot pieces, then top with the remaining mousse. (Once baked and sliced, the mushrooms and carrots will create a nice design.) Fold the bacon flaps over to cover the top of the terrine. Tap the terrine on your counter top a few times to ensure there are no air pockets.
Make a bain marie and bake: Place the terrine in a baking dish and fill halfway with hot water. Bake for between 75 and 90 minutes at 325 degrees. The terrine's done when the internal temperature reaches 165 F. Remove from the oven, let cool about five minutes, then run a knife around the edges to ensure the terrine releases well later. Let cool to room temperature now, then invert onto a platter.
To make the bacon crispy and attractive, brown the cold terrine in a hot skillet, about one minute on each side will do the trick.
Serve at room temperature topped by a marinated mushroom salad:
1/2 lb whole shitake mushrooms, destemmed
3 tblsp diced fresh shallot
about 1/4 c white wine vinegar
1/2 tsp salt
coarse ground black pepper
pinch of sugar
about 2 tblsp chopped fresh basil and thyme
about 1/2-3/4 cup extra virgin olive oil
Add a little of the olive oil to a pan and wilt the shallots and mushrooms together, adding more olive oil if/as neccessary. When the mushrooms are limp, add the remaining ingredients and adjust seasoning. The mushrooms should absorb most of the vinaigrette but not all. You'll want them to be kind of drippy wet so that the dressing seasons the terrine but you're not putting puddles of olive oil on the plate.
For wine, I served one earthy, fungally pinot and a California white rhone blend from Tablas Creek, and the group was fairly evenly divided about which wine they thought made the best match. I liked both but gave a nod to the brightness of the Tablas Creek. Without the marinated mushrooms, however, I think the pinot would have been the clear winner.