Mushroom Pate

1 clove garlic, crushed
1 medium onion (1 c.)
12 ounces of fresh mushrooms
1 tablespoon of butter
1 1/2 teaspoons of dried dill weed
1 1/2 teaspoons of lemon juice
1/2 teaspoon of cream cheese, softened
Freshly ground black pepper

Sauté garlic, onion, and mushroom in butter until juice is evaporated. Add lemon juice and dill. In food processor or blender, combine cream cheese and mustard. Add mushrooms, salt and pepper and process until smooth. Chill well. Serve with thin bread or crackers.

Mushroom Pate

1/2 large onion, chopped
2 scallions, chopped
4 cloves garlic, minced
1 1/2 cup of mushrooms, minced
2 tablespoons of sherry
1 tablespoon of olive oil
2 stalks celery, minced
1/2 cup of walnuts
1/2 cup of bread crumbs, whole grain
1 pinch of rosemary
1/2 teaspoon of thyme
1 tablespoon of tamari sauce
1/2 teaspoon of basil, fresh, of course

Heat oil in skillet and add onion. Sauté, stirring, until limp but not browned. Add mushrooms, garlic and sherry. Sauté one - two minutes until mushrooms begin to juice. Stir in rosemary, thyme, tamari, salt and basil. Put remaining ingredients into food processor and combine until minced. Add mushroom mixture and blend. Put mixture into bowl and refrigerate two hours. Spread on bread and crackers or hollow out a loaf of French bread and stuff.