Forest Terrine with Farm Pork and Wild Mushrooms

Rehydrate the mushrooms in warm water for 30 minutes. Drain and reserve the soaking water. Roughly chop the mushrooms and sauté them with the shallots and garlic in a pan with a little butter. Add the cognac and flambé. Set aside.
Pass the pork and liver (if using) through a mincer with a medium grate.
Mix the meat with the mushrooms, cream, eggs, thyme, spices, salt, and pepper. Add a little of the mushroom soaking water for extra flavor.
Pour the mixture into a bowl, pack well, and cover with a bay leaf.
Cook in a bain-marie at 150°C for 2.5 hours.
Let cool completely, then refrigerate for 24 hours before serving.