Herbed Mushroom Loaf
	A light mushroom pate that can be spread onto thick slices of toast or fresh bread for an appetising starter.   4 Tbs    vegetable stock   1 medium    onion   2 cloves    garlic   2 sticks    celery   350 g    button mushrooms   4 Tbs    fresh mixed herbs   3 Tbs    ruby port     salt and freshly ground black pepper   90 g    fresh wholemeal breadcrumbs   2 large    eggs     fresh herbs and tomato slices to garnish     1 Dice onion. Crush garlic. Chop celery. Slice mushrooms. Chop fresh herbs. Beat eggs, set aside. 2 Place the stock, onion, garlic and celery in a saucepan. Cover and cook gently for 10 mins, stirring occasionally. 3 Remove the pan from the heat, add the herbs, port and seasoning and mix well. 4 Set aside to cool slightly, then place the mixture in a blender or food processor. Blend until smooth. Transfer the mixture to a bowl, add the breadcrumbs and beaten eggs and mix well. 5 Adjust the seasoning, transfer to a lightly greased and lined 900g loaf tin and level the surface. 6 Bake in a preheated oven at 180°c for about 1 hour, until set and lightly browned on top. 7 Set aside to cool completely in the tin. Once cool, cover and refrigerate for several hours before serving. 8 To serve, turn carefully out of the tin and garnish with fresh herb sprigs and tomato slices. Serve in slices with fresh crusty bread or toast. 9 Variations: Use fresh parsley in place of the mixed herbs. Use sherry or brandy in place of the port. Use white or brown breadcrumbs in place of the wholemeal breadcrumbs. Use 180g leeks in place of the onion. Use button mushrooms in place of the closed cup mushrooms.   Servings: 8 Preparation time: 30 minutes Cooking time: 1 hour   Copyright © 2006, The Gourmet Saint