Recipe - Wild Mushroom Terrine

1 pack Dried porcini mushrooms ;
(2 oz)
1 cup Boiling water
1 pack White domestic mushrooms ;
(12 oz)
One half pound Shiitake mushrooms
One half pound Oyster mushrooms
3 tablespoon Butter
1 small Onion; minced (abt One half cup)
Salt; to taste
Freshlyground black pepper;
to taste
One half teaspoon Nutmeg
3 tablespoon Orange liquor
1 cup Milk
2 Eggs
One half cup Cornmeal

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