Mushroom Pate

Directions

1. 1
   Preheat oven to 340 degrees F.
2. 2
   Butter a 9 x 5 x 2 1/2 inch glass loaf pan.
3. 3
   In a very large skillet, heat butter over medium-high heat until foam subsides and saute onion, scallion, celery and garlic, stirring, for 6 minutes, or until vegetables are softened and lightly golden.
4. 4
   Increase heat to high and add mushrooms in batches, stirring after each addition to combine.
5. 5
   Add walnuts, basil, thyme, oregano, rosemary and salt and pepper and cook until all liquid is evaporated.
6. 6
   Stir in cream cheese and combine well.
7. 7
   Remove from heat and let cool slightly.
8. 8
   Puree in processor until smooth (in 2 batches if necessary).
9. 9
   Add breadcrumbs and eggs and puree until smooth.
10. 10
    Pour into prepared pan.
11. 11
    Wrap pan completely in wax paper and foil and bake for 1 1/2 hours.
12. 12
    Let cool slightly (do not unwrap) and chill overnight.
13. 13
    Discard paper.
14. 14
    Run a thin knife around edges of pan and invert onto serving dish.
15. 15
    Serve with crackers.