Mushroom pate

Ingredients
1/2 pound butter
1 pound mushrooms (Portobello, shiitake, mix)
1/2 onion, chopped
2 cloves garlic, chopped
1 small french roll
1 pound cream cheese
2 tablespoons freshly chopped parsley

Directions
Melt the butter in a heavy skillet. Sweat mushrooms, onions and garlic. Add the roll, torn into small pieces. Cool mixture, blend with cream cheese and parsley. Season with salt and pepper to taste. Serve on garlic croutes. See recipe. Makes 2 pounds pate. Serves 8. 

Garlic Croutes: Cut 1 (18-inch) baguette into thin slices on the diagonal. Toss with 1 cup olive oil and seasoning salt to taste.

Bake in a 350-degree oven until crisp, turning halfway through, about 10 minutes.