Pacific Northwest Herbed Mushroom Pate

2 Tbsp. olive oil
3 cups chopped wild mushrooms
1 cup chopped Walla Walla onion
1/4 cup northwest region white wine
1 fresh basil leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1 cup bread crumbs
3 garlic cloves, minced
4 green onions, chopped
salt and pepper to taste

Put the olive oil in a large heavy skillet over medium heat, add the mushrooms and onion and cook for 25 to 30 minutes, stirring occasionally, until the mushrooms brown and onions soften. 

Add the wine, basil, rosemary, thyme, and bread crumbs, stir, then add the garlic and green onions and stir to blend.

Turn heat to low and cook for 10 minutes. Remove the stems from the rosemary and thyme and discard.

Put mixture in food processor and blend until smooth and spreadable. Taste and add salt and pepper as needed.

Serve on crudite platter with fresh veggies, crispy crackers, or cocktail rye.