1 teaspoon powdered rosemary
1 cup butter
1 cup chopped onion
1 cup chopped celery
3 cups fresh or frozen chopped mushrooms
1 1/2 cups fresh or frozen mushrooms
1 cup chopped celery
2 teaspoons lemon juice
2 teaspoons Italian seasoning
1/4 teaspoon salt
2 teaspoons pepper
Combine rosemary, butter, onion, celery, mushrooms, mushrooms, and celery in separate bowl. Bring mixture to a slow simmer, stirring occasionally. Cover and refrigerate overnight.
Stir butter and lemon juice into the pot. Cook over medium heat, stirring constantly, until butter melts. Stir in Italian seasoning, salt, and pepper. Cook, stirring constantly, until the mixture is thickened. Remove from heat.
Bake in the preheated oven for 30 minutes or until a knife inserted into the center of the loaf comes out clean. Let cool.
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