MUSHROOM & BEAN PATE

1 lb. mushrooms, sliced
1 onion, chopped
2 garlic cloves, crushed
1 red bell pepper, seeded and diced
2 Tablespoons vegetable stock
2 Tablespoons dry white wine
14 oz. can of red kidney beans, rinsed and drained
1 beaten egg
1 cup fresh whole wheat bread crumbs
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh rosemary, chopped
salt & freshly ground black pepper

Preheat oven to 350 degrees F. Lightly grease a nonstick 9x5x3-inch (8 cup) loaf pan.Put mushrooms, onion, garlic, pepper, stock and wine in a saucepan. Cover and cook for about 10 minutes, stirring occasionally. Set aside to cool slighly, then puree the mixture with the kidney beans in a blender or food processor until smooth. Transfer the mixture to a bowl, add the egg, bread crumbs and herbs. Mix thoroughly. Season with salt and pepper. Spoon the mixture into the prepared pan and level the surface. Bake for 45-60 minutes, until lightly set and browned on top. Place on a wire rack and allow the pate to cool completly in the pan. Once cool, cover and refrigerate for several hours. Turn out of the pan and serve in slices.