Preheat oven to 400ºF.  Rinse, pat dry and finely chop mushrooms; set aside. In a large saucepan melt butter. Add onion and celery; sauté until tender. Set aside. In a bowl mix eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, pepper, onion, celery and mushrooms. Stir. Butter a 7 x 4 x 2 inch loaf pan. Cover the long sides and bottom with wax paper leaving 1 1/2 inch overhang. Spoon in mushroom mix. Cover with foil. Bake 1 1/2 hours. Cool in pan until lukewarm. Remove using paper as aid. Peel paper. Serve room temperature 12-14 portions.

Mushroom Pate 

4 tablespoons of (1/2 stick) unsalted butter, room temperature
8 ounces of mushrooms, cleaned and finely chopped
1 1/2 teaspoon of finely chopped garlic
1/4 cup of finely chopped scallions (green onions), white parts only
1/3 cup of homemade chicken stock or good quality canned broth
4 ounces of cream cheese, room temperature
2 tablespoons of finely minced fresh chives or green scallion tops
Salt and freshly ground pepper to taste
1 teaspoon of chopped chives or green tops of scallions (for garnish)
Toast points

Melt 2 tablespoons of the butter in a medium size skillet over high heat. When it is hot, add the chopped mushrooms and sauté 2 to 3 minutes. Add the garlic and scallions and sauté 1 minute more. Add the chicken stock and cook over high heat until all liquid has evaporated, 4 to 5 minutes. Let the mushroom mixture cool to room temperature. Combine the cream cheese and the remaining 2 tablespoons butter in a mixing bowl and stir to mix well. Add the mushroom mixture, minced chives, and salt and pepper; mix well. Fill a 1 cup crockery bowl or an individual ramekin or soufflé dish with the mushroom mixture. Cover with plastic wrap and refrigerate until needed. (The pate cane be made a day in advance to this point.) When ready to serve, sprinkle the pate with chopped chives and garnish with toast points. Serves 6.