1/2 cup unsalted butter
1 cup chopped onion
3/4 cup thinly sliced scallion
3 ribs celery, cut into 1/2-inch
pieces (about 1 cup)
4 teaspoons minced garlic
2 pounds mushrooms, sliced thin
2 cups chopped walnuts
1 tablespoon dried basil, crumbled
1 tablespoon dried thyme, crumbled
1 tablespoon dried oregano, crumbled
1 1/2 teaspoons dried rosemary, crumbled
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
12 ounces cream cheese, cut into
pieces, softened
3/4 cup fresh breadcrumbs
3 large eggs, beaten lightly

In a very large skillet heat butter over moderately high heat until the
foam subsides and in it sauté onion, scallion, celery and garlic, stirring,
6 minutes or until vegetables are softened and golden. Increase heat to
high and add the mushrooms in batches, stirring after each addition to
combine mixture well. Add walnuts, basil, thyme, oregano, rosemary,
and salt and pepper. Cook the mixture, stirring occasionally, until the
liquid the mushrooms give off is evaporated. Stir in the cream cheese,
softened, stirring until mixture is combined well. Remove skillet from
heat and let the mixture cool slightly.
In a food processor purée the mixture in 2 batches, until it is smooth.
Add bread crumbs and eggs and purée the mixture until it is smooth.
Pour purée into a greased 9-by-5-by-2 1/2-inch glass loaf pan. Wrap
the pan completely with wax paper and foil and bake the pâté 1 1/2
hours at 350 degrees F. Let the pâté cool slightly in pan on rack (do
not unwrap) and chill it overnight (wrapped).
Discard the foil and wax paper, run a thin knife around the edges of
the pan. Invert the pâté onto a serving dish. Serve with toast points
or crackers.
 

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