MOCK FRENCH PATE

MOCK FRENCH PATE

1/4 cup Unsalted butter -- * see note
1 pound Fresh mushrooms
1/3 cup Onions -- minced
1/3 cup Celery -- chopped
2 Eggs
3 ounces Cream cheese
3/4 cup Fine bread crumbs
1 teaspoon Salt
1/2 teaspoon Basil -- crushed
1/4 teaspoon Rosemary -- crushed
1/4 teaspoon Oregano -- crushed
1/8 teaspoon Black pepper -- freshly ground

* 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 400 F.

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.