Black Trumpet Mushroom Paté

1/3 - 1/2 cup dried and finely crushed black trumpet mushrooms
1 cup water
16 oz (two packages) cream cheese

Add mushrooms to boiling water and simmer for a few minutes. Melt in cream cheese, mix thoroughly, and chill.
Hollow out a 2-pound loaf of pumpernickel, cutting the piece removed into cubes for dipping, and serve paté in center.