• 1 pound shiitake mushrooms
• 1 pound button mushrooms
• 6 ounces dried morel mushrooms
• 1/2 pound oyster mushrooms
• 3/4 cup rendered pork fat plus 3/4 cup canola oil (to prevent solidifying)
• 1 bunch parsley , chopped
• 3/4 cup hazelnut flour
• 2 egg yolks
• 2 Tbsp. minced shallots
• Butter
• Lemon juice
• Salt and pepper

• 2 cups pitted Bing cherries , cut into quarters
• 1 cup sugar
• 2 cups red wine vinegar
• 1 stick cinnamon
• 1 pod star anise
• Salt

• 2 1/2 pounds ground pork
• 1/2 pound ground fat back
• 1 cup chopped parsley
• 1 large egg
• 2 Tbsp. flour
• 1/4 cup heavy cream
• 1 Tbsp. brandy
• 1 Tbsp. quatre éspices
• 2 Tbsp. salt

To make mushroom salad: Melt butter and cook mushrooms in batches until deep brown color. Toast hazelnut flour in just enough fat to coat the bottom of the pan. Add shallots. In a separate bowl, make mayonnaise by whisking egg yolks and lemon juice until thick and a pale yellow color. Slowly drizzle in just enough pork fat while whisking continuously. Fold mayonnaise into mushrooms. Put contents into food processor and pulse. Fold in parsley and season.

To make pickled cherries: Boil all ingredients except cherries for 5 minutes. Add cherries and remove from heat. Allow to cool to room temperature. Refrigerate until needed.

To make pork terrine: Mix together egg, flour, cream and brandy. Fold in remaining ingredients. Bake in terrine mold at 300° for 1 hour and 15 minutes.

To serve: Spoon mushroom salad onto plate. Slice pork terrine and place on top. Garnish with pickled cherries.