1 (8 ounce) package all-purpose flour
3/4 cup butter, melted
1 (16 ounce) package cream cheese, softened
1/2 cup whole, chopped mushrooms
1 onion, diced
1 cup finely chopped celery
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Cream the butter or margarine and sugar, over medium heat. Mix together flour and melted butter. Press the mixture evenly into the bottom of a 9x13 inch baking dish.
Bake directly from the oven, in the preheated oven, 20 minutes, or until lightly browned. Remove foil pan and refill pan with boiling water. Drain mushrooms completely. In a medium saucepan over medium heat, melt butter. Slowly stir in cream cheese mixture.
Stir mushrooms, onion and celery into cream cheese mixture.
Return pan to the oven, and continue to cook, stirring occasionally, 30 minutes, stirring occasionally, until mushrooms are tender. Stir in mushrooms and mushroom stock and heat through.
When all of the ingredients are prepared, pour over the bread. Let cool for 1 hour, and enjoy.