Mushroom Pate

Mushroom Pate

4 t. olive oil

3 C. chopped onion

2 garlic cloves minced

1 lb. fresh mushrooms sliced

1 t. thyme

1 t. rosemary

1 t. sage

1/2 C. herbed stuffing mix

1/2 C. parmesan cheese

1 8 oz. package cream cheese

2 C. ricotta cheese

1/4 C. fresh chopped parsley

salt and pepper to taste

Saute onions and garlic in the oil until onions are soft. Add mushrooms and seasonings and cook until the mushrooms begin to loose their juices. Allow to cool for 5 minutes and add seasoning mix.

In a food processor, combine the cream cheese, parmesan and ricotta cheese. Add the mushroom mixture and process until mixture is smooth. Add salt and pepper to taste.

Butter a 2 quart mold and place a sheet of wax paper on the bottom. Pour in mushroom mixture and tamp down to remove any air bubbles.

Bake 1 hour 15 minutes at 400°F. Remove from oven and allow to cool. Cover the top and place weights on top. Refrigerate for at least 24 hours.

Serve with crackers and vegetables.