Title: Mushroom pate #3
 Categories: Appetizers
      Yield: 5 servings
 
      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 ts 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.