Mushroom pate#3

 
                              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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