From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/4 cup butter (1/2 cube)
  • 1/3 cup onion, finely chopped
  • 1/3 cup celery, finely chopped
  • 1 pound fresh mushrooms, cleaned and finely chopped
  • 2 eggs
  • 1 (3-ounce) package cream cheese, room temperature
  • 3/4 cup fine dried bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon freshly-ground black pepper
  • 1/4 cup dry sherry (optional)

Preheat oven to 400 degrees.

Butter a 7 x 4 x 2-inch loaf pan.  Cover long sides and bottom of pan with waxed paper, leaving a 1-1/2 inch strip of waxed paper overhanging the long sides of pan.

In a large saucepan over medium heat, melt butter.  Add onion and celery and saute until limp, about 5 minutes.  Add chopped mushrooms and stir together.  Set aside.

In a mixing bowl, beat eggs and cream cheese until smooth.  Stir into mushroom mixture.  Add bread crumbs, salt, basil, rosemary, oregano and black pepper.

Spoon mushroom mixture evenly into prepared pan.  Cover with foil.

Bake in a 400-degree oven until firm, approximately 1-1/2 hours.

Remove from oven and cool in pan until lukewarm.  Remove from pan, using waxed paper overhang to lift terrine out of pan.  Place on serving plate and serve at room temperature with sliced bread or crackers.

Can add 1/4 cup sherry to mushroom mixture just before stirring in bread crumbs and herbs.  Garnish serving plate with parsley or other leafy greens.

SERVINGS: 10 - 12

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