1 lb. fresh mushrooms, chopped fine
1/2 c. (1/2 stick) butter
1/3 c. onions, minced
1/3 c. celery, finely chopped
2 eggs
1 (3 oz.) pkg. cream cheese, softened
3/4 c. fine dry bread crumbs
1 tsp. salt
1/4 tsp. fresh basil
1/4 tsp. crushed rosemary
1/4 tsp. crushed oregano
1/8 tsp. black pepper

Preheat oven to 400 degrees. Rinse and pat mushrooms dry and chop. Melt butter in saucepan. Add mushrooms, onions, and celery; saute until tender. Set aside.

In separate bowl, mix eggs and cream cheese until smooth. Add mushrooms, onions, and celery to egg-cream cheese mixture. Add bread crumbs, salt, basil, rosemary, oregano, and black pepper.

Butter a 7x4 inch loaf pan and line the inside with wax paper, leaving 2 inches of paper hanging over edges. Put pate mixture inside cover with foil and bake 90 minutes. Cool in pan on rack. When cool, remove from loaf tin by turning upside down on a plate. Slice. Serve with crackers. Yield: 1 loaf.