Mushroom Pate



1 pound fresh mushrooms
1/4 cup butter or margarine
1/3 cup minced onions
1/3 cup finely chopped celery
2 eggs
1 package (3 oz.) cream cheese softened
3/4 cup fine dry bread crumbs
1 teaspoon salt
1/2 teaspoon basil leaves crushed
1/4 teaspoon rosemary leaves crushed


  • Preheat oven to 400F
  • Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside to dry
  • In a large bowl, melt butter
  • Add onions and celery
  • Saute until tender, about 5 minutes
  • In a large mixing bowl, beat eggs, 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 5x7 loaf pan
  • Spoon mixture evenly into the pan
  • Bake until firm, about 35 minutes
  • Serve at room temperature with crackers as an appetizer.


    Tandy & John Graham