Forest Terrine, Pig Farmer and Wild Mushrooms

Preparation:

Rehydrate the mushrooms in warm water for 30 minutes. Drain and set aside the soaking water.
Coarsely chop the mushrooms and fry them with the shallots and garlic in a frying pan with a little butter. Add the cognac and buckle. Reserve.
Switch the pig meat and liver (if used) to a grinder with a medium grill.
Mix the meat with the mushrooms, cream, eggs, thyme, spices, salt and pepper. Add a little mushroom soaking water to more perfume.
Pour the preparation into a terrine, pack well and cover with a laurel leaf.
Cook in a water bath at 150 C for 2 hours 30 minutes.
Allow to cool completely and then cool down for 24 hours before tasting.