Vegetarian: Mushroom Pate 08 by Recipe Cottage

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	Mushroom Pate 08

		Mushroom Pate Yield: 1 servings 1 onion chopped 5 green onions chopped 3 ribs celery chopped 3 garlic cloves chopped 1 stick (1/2 cup or 1/4 lb) unsalted butter 2 lb mushrooms, sliced thin 2 c walnuts chopped 1 tb dried basil crumbled 1 tb dried thyme crumbled 1 tb dried oregano crumbled 1 1/2 ts dried rosemary ground 1 1/2 ts salt 12 oz cream cheese, softened and cut into pieces 3/4 c fine fresh bread crumbs 1/2 ts black pepper 3 lg eggs, beaten lightly In a large skillet cook the onion, the green onions, the celery, and the garlic over moderately low heat, stirring until vegetables are softened. Increase to moderately high heat, and the mushrooms and walnuts in 3 batches, stir, cook for 3 minutes after each addition. Add basil, thyme, oregano, rosemary, and salt to mixture. Stir. Cook, stirring frequently, for 10 minutes or until the liquid the mushrooms give off is evaporated. Stir in the cream cheese and heat the mixture until it is well combined. Stir in the bread crumbs and black pepper and cool to room temperature. Use a food processor to chop the mixture fine. Do it in batches. Combine batches in bowl and stir in eggs. Spoon the mixture into a buttered pan, 9 x 5 x 2 2/2 inches (7 cup capacity) and rap the pan gently on a flat surface several times to expel air bubbles. Cover the mixture with waxed paper then with foil, crimping the foil tightly around the edges of the pan. Bake the mixture in a preheated 350 deg. oven for 1 hour. Cool, then chill it overnight, still covered. Remove foil and waxed paper, run a knife around the pate and carefully invert pate onto a platter. Garnish with piped mustard butter, see below. Serve extra mustard butter along side. A butter knife will cut the pate so you don't need to pre-slice it. Mustard butter 2 sticks (1 cup) unsalted butter 1/4 cup Dijon-style mustard 1/4 tsp salt 1/4 tsp white pepper In a bowl cream together all ingredients. Chill until just firm enough to pipe. Transfer the butter to a pastry bag fitted with a decorative tip and pipe rosettes onto top of pate.