Help me recreate a dish

[The empressof all]

Years ago SO and I ate at a wonderful French restaurant which unfortunately is no longer in business. We had a wonderful mushroom terrine which SO still talks about to this day. It was a loaf of deep rich mushroom flavors, thick with a meat like consistency. It was served at room temperature.

I have tried to recreate this dish on a number of occasions with very limited success. My best attempt used a duxelle made with porcini and slices of portebellos, layered with demiglace. I used a loaf pan and cooked gently with a weight on top. Still, something was not right.

I have googled and searched but have found no recipe. Has anyone ever had anything like this?

Ideas.

[Warpy]

1. Dunno, but Anna Thomas

had a very good one in her Vegetarian Epicure book (fondly known as the Cholesterol Cookbook for her reliance on dairy foods, but I digress).

I made it one year for a wedding reception at a Grange Hall, one of those really fun community affairs where we all brought something. I decorated it with carved veggies and it was GONE within 15 minutes.

Check the library for The Vegetarian Epicure, look for mushroom pate. The flavor and texture was exactly what you described. If you can't find it, PM. I'm not posting it here because of copyright considerations.