Mock French Pate Recipe
3 ozs. Cream cheese
2 Eggs
1/4 cup butter, unsalted plus butter to grease your pan
1/4 tsp. crushed Rosemary
1 lb. Fresh mushrooms
1 tsp. Salt
1/3 cup minced Onions
1/8 tsp. freshly ground Black pepper
1/3 cup chopped Celery
3/4 cup of Fine bread crumbs
1/2 tsp. crushed Basil
1/4 tsp. crushed Oregano
Get a 7×4-inch loaf pan and make sure to grease it well then line it with some wax paper but leave about 1.5 inches of overhang all over pan to make it easier to take out pate after it has been cooked. Oven should be preheated to around 400′ F.
Mushrooms should be rinsed, dried and chopped fine (yields around 5 cups). On a big saucepan, melt butter then saute celery and onions for 5 mins. until they turn tender. In another bowl, eggs should be beaten and add in cream cheese and mix well until mixture smoothens.
Next, add in pepper, oregano, rosemary, basil, salt and bread crumbs then be sure to mix them all well.
Place the entire mixture in pan then cover its top using a foil then bake it until it is firm (1.5 hrs.). Allow to cool inside the pan just until it is warm then take it out of the pan. Should be served in room temp. together with some crackers as appetizer.
Makes 12-14 servings.
