Mushroom Pate

1/2 stick of butter, unsalted
1/2 cup onions chopped
6 tbsp scallions chopped
1/2 cup celery chopped
2 tsp garlic minced
5.5 cups fresh mushrooms (1pound)
1 cup walnuts
1/2 tbsp basil
1/2 tbsp Thyme, ground
1/2 tbsp oregano, ground
1/2 tbsp rosemary
1/2 tsp salt
1/2 tsp black pepper
1 6oz package Low fat cream cheese
1 egg, large
1/4 cup bread crumbs plain, dry

In a VERY large skillet heat the butter over moderately high heat until the foam subsides .
Suate the onion, scallion, celery and garlic stirring for six mintues or until the veggies are softened and golden.

Increase the heat to high and add the mushrooms in batches, stiring after each addition to combine the mixture well.

Add the walnuts, basil, thyme, oregano, rosemary, salt, and pepper and cook the misture stirring occasionally, until the liquid the mushrooms give off is evaporated.

Stir in the cream cheese, stirring until the mixture is combined well, remove the skillet from the heat and let the mixture cool slightly.

In a food processor puree the mixture until it is smooth. Poor the puree into a greased loaf pans 2 small 6x4 by 2 1/2" high. Wrap each pan completely with was paper and then foil.

Bake in the middle of a preheated 350 degree oven for 1 to 1 1/2 hours. Let the pate cool slightly in the pan on a rack (do not unwrap) and chill it wrapped overnight. Unwrap and run a thin knife around the edges of the pan and invert the pate onto a serving dish. Serve with toast points or as a sandwich.

Number of Servings: 20

Recipe submitted by SparkPeople user CAROLEWAY.