Mushroom Pâté

This recipe comes from Mark Bittman's How to Cook Everything Vegetarian.

Ingredients
3 tbs neutral oil, like grapeseed or corn
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
About 2 lbs cremini or white mushrooms, cleaned, trimmed, and roughly chopped
1/4 cup dried porcini (optional), reconstituted
Salt and freshly ground black pepper
2 tbs tomato paste
3/4 cup dry white wine (optional)
2 tbs freshly squeezed lemon juice
1 cup Fresh Bread Crumbs or crumbled crackers, plus more as needed
Finely chopped chives or parsley leaves for garnish

Directions

1. Put the oil in a large skillet over high heat. When it is hot, add the onion, carrot, and celery and cook until the onion is translucent, about 5 minutes. Add the mushrooms, sprinkle with salt and pepper, and cook for another few minutes, then add the tomato paste and the white wine if you're using it. Stir and cook until the liquid is mostly evaporated, about 10 minutes. Turn the heat off and let the vegetables cool.

2. Transfer the mushroom mixture to a food processor, add the lemon juice and bread crumbs, and pureé until smooth. Taste and season with more salt, pepper, or lemon juice as needed. The consistency should be fairly thick  but still easily spreadable; add more bread crumbs if it's too thin; add vegetable stock or water if it's too thick.

3. Spoon the pâté mixture into a terrine or ramekin(s) and refrigerate until chilled. Serve at room temperature, garnished with chives or parsley. It will keep in the refrigerator for up to 4 days.