Mock French Pate

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter - * see note
1 lb	454g / 16oz	Fresh mushrooms
1/3 cup	20g / 0.7oz	Onions - minced
1/3 cup	36g / 1.3oz	Celery - chopped
2		Eggs
3 oz	85g	Cream cheese
3/4 cup	109g / 3.8oz	Fine bread crumbs
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Basil - crushed
1/4 teaspoon	1.3ml	Rosemary - crushed
1/4 teaspoon	1.3ml	Oregano - crushed
1/8 teaspoon	0.6ml	Black pepper - freshly ground

Recipe Instructions

* plus butter for greasing the pan

Butter a 7-by-4-inch loaf pan. Line with wax paper, leaving an overhang of about 1 1/2 inches all around to assist in lifting out the pate later.

Preheat the oven to 400F.

Rinse, dry and finely chop the mushrooms. You should have about 5 cups. In a large saucepan melt the butter, and saute the onions and celery until tender, about 5 minutes.

In a large bowl beat the eggs and cream cheese until smooth. Add the bread crumbs, salt, basil, rosemary, oregano and pepper. Stir in the onion mixture and the mushrooms. Blend well.

Spoon the mixture into the loaf pan. Cover the top with foil, and bake until firm, about 1 1/2 hours. Cool in the pan until lukewarm. Remove from the pan, using the paper overhang as an aid. Serve at room temperature with crackers as an appetizer.

Serves 12 to 14.

Source:
Felicia Pickering

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