Clean the porcini mushrooms thoroughly, removing any excess soil. You can also use dried mushrooms, leaving them to soften first in hot water. Cut them into pieces and sauté with a bit of oil, garlic, and bay leaf. Deglaze with white wine, then lower the heat, cover, and cook for about half an hour, stirring occasionally, until tender.
Sprinkle with salt and pepper.
In the meantime, melt the butter in a small pan without letting it brown, then add it to the cooked mushrooms.
Once everything has cooled slightly, remove the garlic and bay leaf, then blend with a blender.
Let the pâté rest in the refrigerator for a couple of hours.
Slice the baguettes into pieces about 2 cm thick and toast them on a griddle or in a very hot pan.
Spread a bit of pâté on the slices and place a slice of lard on top.
