*  Exported from  MasterCook  *

                             MUSHROOM PATE #3

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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       t            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.
 


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