Preheat oven to 350 degrees F.
Spread walnuts on a baking pan. Bake until fragrant, about 7 minutes. Transfer walnuts to a bowl; set aside to cool. Finely chop, and reserve.
In a large heavy skillet over medium heat, melt 4 tablespoons butter. Add mushrooms, scallions, and thyme and cook, stirring occasionally, until liquid has been released and then skillet becomes almost dry, 5 to 8 minutes. Stir in salt, pepper and sherry. Cook until skillet is almost dry, about 10 minutes more. Stir in lemon juice. Remove from heat, and let cool.
In a large bowl, combine mushroom mixture with reserved walnuts, parsley, hot pepper sauce, and cream cheese. Season with salt and pepper, to taste.
Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides. Spoon the mushroom mixture into the mold. Cover with plastic overhand and firmly press down all over terrine with hands; spread mixture as evenly as possible. Refrigerate for at least 8 hours, or overnight.
Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes. Season with salt and pepper. Unwrap chilled terrine, and invert onto a small serving platter. Surround with cooked mushroom halves, and thyme leaves. Serve with toast points, bagels crisps or plain pita chips.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 10|
|Calories from Fat: 170 (78%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 9.1g||45 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 3g|
|Cholesterol 43.3mg||13 %|
|Sodium 493.7mg||17 %|
|Potassium 139.6mg||4 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 7.6g|
|Protein 4.7g||7 %|
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Calories per serving: 217
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