Forest Mushroom Terrine

1/2 pound shiitake mushrooms 1/2 pound portobello mushrooms 1/2 pound oyster mushrooms 1/2 pound morel mushrooms20 sheets gelatin, see note4 cups vegetable stock2 cloves garlic, minced2 shallots, minced2 tablespoons flat-leaf parsley, choppedTruffle vinaigrette (see recipe below)Minced fresh chivesSea saltWipe mushrooms clean using small brush if necessary to remove dirt. Remove stems from shiitake and portobello mushrooms; remove gills from portobellos. Julienne all mushrooms and set in a large bowl.Fill large bowl with cold water. Gently drop gelatin sheets into water, several at a time, until all are submerged. Let soften and bloom for about 5 minutes.In large saucepan bring stock to a simmer over medium heat. Using your hands, lift gelatin sheets from water, squeeze gently and transfer to hot stock. Stir gently until dissolved.In a separate cup combine garlic, shallots and parsley; scatter over mushrooms. Pour stock over mushrooms; set aside for about 20 minutes to cool to room temperature.Lightly coat long, shallow, 3-cup terrine mold with nonstick cooking spray and line with plastic wrap, leaving 3-inch overhangs on the long sides of the pan. Lift mushrooms from gelled aspic with hands or large spoon. Spread in the terrine. Use fingertips to push them into bottom of terrine in even, tight layer. Spoon enough aspic over mushrooms to reach the top of the terrine.Place the mold on a rimmed tray or baking sheet to catch any overflow. Fold overhanging ends of plastic wrap over the top of the terrine and set a piece of foil-lined, lightweight cardboard to fit inside the mold on the plastic wrap. Place 2 or 3 weights, such as soup cans, end-to-end on the cardboard and refrigerate at least 24 hours.To serve, grasp plastic wrap and lift terrine from mold. Unwrap and cut into 3/4-inch slices. Lay 1 slice on small plate, drizzle with truffle vinaigrette and garnish with minced chives and sea salt.Serves seven to 11.Chef's note: Look for gelatin sheets in specialty stores or on-line.Chef Rick Tramanto, Tru, Chicago