Mushroom Herbed Pate

Ingredients:

4 tablespoons vegetable broth
1 onion, minced
2 cloves garlic, crushed
2 stalks celery, chopped
12 ounces button mushrooms, sliced
12 ounces brown cap mushrooms, sliced
4 tablespoons chopped fresh mixed herbs
3 tablespoons port wine
Salt and freshly ground black pepper
6 tablespoons fresh whole wheat breadcrumbs
2 eggs, beaten
Fresh herb sprigs and tomato slices to garnish

Directions:

Preheat oven 350F

• In a covered saucepan over low heat cook broth, onion, garlic and celery for 10 minutes, stirring occasionally.
• Add mushrooms, and cook for an additional 10 minutes. Remove the pan; add herbs, port wine, and seasoning. Mix well.
• Set aside until almost cool. Take mixture and place it in a food processor, blending until smooth.
• Place mixture in a bowl adding breadcrumbs and eggs. Mix well.
• Season with salt and pepper to taste.
• Transfer mixture to a greased and lined loaf pan leveling the mixture.
• Place in oven and bake approximately 1 hour. Top should be slightly browned.
• Set aside pan to cool completely.
• Cover and refrigerate for several hours.
• Carefully turn out pan.

Serving:
· Serve with a coulis (a fruit or vegetable sauce) on the side.
· Place on a French loaf or crackers