MUSHROOM PATE

4 tbsp. olive oil
3 cups chopped onion
2 cloves garlic minced
1 lb. mushrooms sliced
1 tsp. thyme
1/2 tsp. rosemary crushed
1/2 tsp. sage
1/2 cup herbed stuffed mix
1/2 cup parmesan cheese
1 (8 oz.) package cream cheese
2 cups ricotta cheese
1/4 cup fresh parsley chopped
salt and pepper to taste

Saute onions and garlic in oil until onions are soft. Add mushrooms and seasonings and continue to cook until the mushrooms begin to release their juices. Remove from heat and allow to cool for 5 minutes. Stir in the stuffing mix.

In a food processor, combine the Parmesan cheese, cream cheese and the ricotta cheese. Process until combined. Add the cooled mushroom mixture and process until the mixture is pureed smooth. Add salt and pepper to taste.

Butter a 2 qt. mold and put a piece of wax paper or parchment on the bottom. Pour in the mushroom mixture. Tamp down to remove any air bubbles.

Bake for 1 hour 15 minutes at 400°F. Remove from oven and allow to cool. Cover the top with a piece of wax paper and place weights on top. Refrigerate at least 24 hours.

To serve: Remove weights, peel off wax paper and blot any excess surface juices. Turn out onto a platter. Serve with crackers and fresh veggies.