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

Preheat oven to 400 degrees. Rinse, pat dry and finely chop mushrooms; set aside. In a large saucepan melt butter. Add onion and celery; saute until tender. Set aside.

In a bowl mix eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, pepper, onion, celery and mushrooms. Stir. Butter a 7 x 4 x 2 inch loaf pan. Cover the long sides and bottom with wax paper leaving 1 1/2 inch overhang. Spoon in mushroom mix. Cover with foil. Bake 1 1/2 hours. Cool in pan until lukewarm. Remove using paper as aid. Peel paper. Serve room temperature 12-14 portions.