Mushroom Bacon Pate
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Serves/Makes: 10
Ready in: 2-5 hrs
- 2 pounds fresh mushrooms, chopped very fine
- 1/2 pound bacon (or more, to taste)
- 2/3 cup onion, chopped very fine
- 2/3 cup celery, chopped very fine
- 8 ounces cream cheese, at room temperature
- 4 eggs
- 1/2 cup parsley, chopped very fine
- 2 cups dry bread crumbs
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
Fry the bacon and crumble it as fine as possible. Reserve some of the grease. Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. Saute the onion and celery in the bacon grease until soft, then remove from the grease, and drain. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly. Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 degrees F. Let cool completely before serving. NOTE: This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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