Maybe one of these will be helpful.
http://www.epicurious.com/tools/searchresults?search=terrine&type=simple&threshold=53&att=161

Herbed Potato and Mushroom Terrine

6 large Savoy cabbage leaves
2 packed cups fresh breadcrumbs
1 cup heavy cream
2 1/2 pounds Crimini mushrooms
3 tablespoons extra virgin olive oil divided
1 cup dry red wine
Kosher salt
Freshly ground black pepper
2 tablespoons finely minced shallots
6 garlic cloves, pressed
2 tablespoon chopped fresh thyme
1 pound creamer size Yukon Gold or German Butterball potatoes, cooked and peeled
2 egg whites
2 tablespoons chopped fresh flat leaf parsley

1. Blanch the cabbage leaves in boiling salted water for 1 minute. Drain and pat dry. Slice the ribs of the cabbage leaves even with the leaf so that the leaves are flat.
2. Trim off any dirty mushroom stems. Rinse briefly if the mushrooms are dirty and drain. Pop the stems off of 16 mushroom caps.
3. Heat a medium sauté pan over medium high heat. Add 1 tablespoon olive oil and the 16 mushroom caps. Sauté until the mushrooms are golden and dry, season with salt and pepper. Add 1 cup red wine and reduce until the mushrooms have absorbed the wine and the pan is almost dry. Turn out the mushrooms onto a plate and reserve.
4. Heat a large sauté pan over medium high heat. Add 2 tablespoons of olive oil and the remaining mushrooms and stems. Cook until the mushrooms start to exude their juices. Add the shallots, garlic and thyme and cook until the pan is dry and the mushrooms are golden, season with salt and pepper to taste. Cool.
5. Place the mushrooms in a food processor and chop finely, season with salt and pepper to taste. Puree in the egg whites and parsley until smooth. Add the breadcrumb mixture and blend until smooth.
6. Place 1 1/2 inches of the mushroom duxelle in the bottom of the terrine mold. Cut the potatoes in half and place a layer on top of the mushrooms pressing the rounded side into the duxelle. Top with another layer of duxelle and then the mushroom caps with rounded side pressed into the duxelle. Top with duxelle and then another layer of potatoes. Finish with a thin layer of duxelle. Fold over and press the ends of the cabbage leaves into the layer of duxelle to cover the top. Place the lid on the terrine and place in a roasting pan with hot water, the same as for the pork and duck terrine. Bake until the thermometer registers 145 degrees, about 1 hour and 15 minutes. Remove from the water bath and press in the same manner as the Pork terrine.