Mock french pate
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Unsalted butter; * see note |
| 1 | pounds | Fresh mushrooms |
| ⅓ | cup | Onions; minced |
| ⅓ | cup | Celery; chopped |
| 2 | Eggs | |
| 3 | ounces | Cream cheese |
| ¾ | cup | Fine bread crumbs |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Basil; crushed |
| ¼ | teaspoon | Rosemary; crushed |
| ¼ | teaspoon | Oregano; crushed |
| ⅛ | teaspoon | Black pepper; freshly ground |
Directions
Recipe by: Felicia Pickering <MNHAN063@...> * plus butter for greasing the pan
Butter a 7-by-4-inch loaf pan. Line with wax paper, leaving an overhang of about 1½ 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 ½ 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.