Mushroom Pate

This substance is relentlessly gray. If serving to guests, make sure they realize it is totally vegetarian or they will think pate means liver. It is great on good bread, toasted pita triangles, crackers, etc. If you want to make it more attractive, garnish with thinly sliced fresh mushrooms or some other camouflage! Preheat oven to 400 degrees. Melt butter in large pan. Add onion, celery and red pepper; saute until tender, about 5 min. In processor, beat eggs and cream cheese until smooth. Add bread crumbs, spices, onion-celery mixture and mushrooms. Process until smooth. Pour into 3 smallest sized disposable loaf pans or small casserole or oven-safe ramekins. Mixture doesnt grow in size, it merely swells a little bit, so you neednt guess about how full is full. Bake time will vary depending on sizes of pans. One casserole can take as much as 75 min. I made 3 small loaves and it took an hour. Mixture should be firm at edges and not liquidy in center. Serve at room temperature or slightly chilled (store in fridge). Posted to JEWISH-FOOD digest V96 #114 From: Mark Cohen or Donna Himelfarb <mark.cohen@relex.com> Date: Mon, 30 Dec 1996 12:11:30 -0500