Instructions: 1. In a large skillet over medium-high heat, saute onion in the olive oil and sherry until soft but not browned. Add green onions, garlic, and mushrooms, and continue to cook for 5 minutes.

2. When mushrooms begin to exude moisture, add celery, walnuts, and parsley, and cook 3 minutes longer.

3. Spoon sauteed vegetables into a large bowl. Add rye bread crumbs, rosemary, thyme, soy sauce, salt substitute, basil, and oregano. Puree half of mixture in a blender and mix well with pate remaining in bowl until a pastelike consistency is achieved.

4. Cut baguette in half and slice off each end. With your fingers, remove the soft center of the loaf, hollowing out both sections. Stuff pate into the cavity, wrap in plastic wrap, and chill for 2 hours or more.

5. To serve, unwrap baguette and slice into rounds.

NOTES : Mushrooms and herbs are blended into a savory pate, stuffed into a hollowed-out loaf of French bread, wrapped, and refrigerated. While the loaf chills, the pate subtly flavors it. To serve, unwrap and slice into thin rounds, revealing a circle of bread surrounding each slice of pate.

This ones from the MasterCook cookbook that came with my program; it sounds like a picnic winner:

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