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