Mushroom Pate - 3

Recipe Ingredients

1 lb	454g / 16oz	Fresh mushrooms
1/4 cup	49g / 1.7oz	Butter or margarine
1/3 cup	20g / 0.7oz	Minced onion
1/3 cup	36g / 1.3oz	Finely chopped celery
2		Eggs
3 oz	85g	Cream cheese - softened
3/4 cup	109g / 3.8oz	Fine dry bread crumbs
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Basil leaves - crushed
1/4 teaspoon	1.3ml	Rosemary leaves - crushed
1/4 teaspoon	1.3ml	Oregano leaves
1/8 teaspoon	0.6ml	Ground black pepper

Recipe Instructions

Preheat oven to 400F.

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.

Source:
Possum Kingdom Lake Cookbook

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