Title: Mushroom Pate #3
Categories: Appetizer
Yield: 5 Servings
| 1 | lb | Fresh mushrooms |
| 1/4 | c | Butter or margarine |
| 1/3 | c | Minced onion |
| 1/3 | c | Finely chopped celery |
| 2 | | Eggs |
| 3 | oz | Cream cheese, softened |
| 3/4 | c | Fine dry bread crumbs |
| 1 | ts | Salt |
| 1/2 | ts | Basil leaves, crushed |
| 1/4 | ts | Rosemary leaves, crushed |
| 1/4 | ts | Oregano leaves |
| 1/8 | ts | Ground black pepper |
Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about
5 cups); set aside. In a large saucepan melt butter. Add onion and
celery; saute until tender, about 5 minutes; set aside. In a large mixing
bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt,
basil, rosemary, oregano, black pepper and reserved onion and celery
mixture and mushrooms. Stir until mixture is well blended and smooth.
Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan
with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom
mixture evenly into pan. Cover top of pan with foil. Bake until firm,
about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed
paper overhang as an aid; discard paper. Serve at room temperature with
crackers as an appetizer garnished with mushroom slices, grated carrot and
chopped onion, if desired. Yield: 12 to 14 portions.