Mushroom pâté

    This makes a nice first course with pumpernickel bread and can also be used as a spread for canapés.

    • 1 lb. fresh mushrooms, chopped
    • ⅓ cup celery, chopped
    • ¼ cup minced parsley
    • ⅓ cup minced shallots
    • 4 Tbs. butter, melted
    • 2 eggs, lightly beaten
    • ½ cup sieved hoop or farmer cheese
    • ¾ cup fine, dry bread crumbs
    • ¼ tsp. basil, crushed
    • ¼ tsp. oregano, crushed
    • ¼ tsp. rosemary, crushed
    • 1 tsp. salt
    • pinch of cayenne pepper
    • fresh-ground black pepper to taste
    • garnish
    • parsley
    • thin radish slices or
    • thin carrot slices

    1. Combine the mushrooms, celery, and parsley and put them through the fine blade of a food mill.
    2. Sauté the minced shallots in 1 tablespoon of the butter until they are soft.
    3. In a large mixing bowl, combine the mushroom mixture and the shallots. Add the rest of the butter and all the remaining ingredients. Stir until everything is thoroughly blended.
    4. Butter a medium-sized loaf pan. Line the pan with waxed paper, leaving a large enough edge to fold over the top. Butter the waxed paper.
    5. Spoon the mushroom mixture evenly into the pan and fold the ends of the buttered wax paper over the top.
    6. Bake the pâté for 1½ hours in a preheated oven at 400 degrees. Allow it to cool in the pan until it is easy to handle.
    7. Carefully take it out of the pan and peel away the paper. Chill for a few hours before serving.
    8. Serve on a board, garnished with parsley and decorated with thin radish or carrot slices.