Instructions: Preheat oven to 350 degrees.

Wash porcini mushrooms in cold water. Place porcinis in boiling water for 5 minutes and soak for 20 additional minutes to completely rehydrate. Drain and reserve liquid. Slice white mushrooms thinly. Clean shiitake mushrooms and oysters mushrooms and cut into large dice.

In a large saute pan, heat butter. Add onions and sweat until translucent. Add porcini, white, shiitake and oyster mushrooms. Cook for 2 minutes. Season with salt and pepper. Add nutmeg, orange liquor and reserved mushroom broth. Reduce mixture until dry, remove from heat and cool to room temperature.

In a bowl combine milk and eggs, and whisk in cornmeal. Add milk mixture to mushrooms and combine thoroughly. Adjust seasoning. Pour into terrine mold. Bake for 45 minutes. Remove from oven, cool and serve.

This recipe yields 8 to 10 servings.

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