Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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