Mushroom-Bacon Party Pate

Recipe Ingredients

2 lbs	908g / 32oz	Mushrooms - (fresh), chopped very fine
1/2 lb	227g / 8oz	Bacon - (or more, to taste)
2/3 cup	41g / 1.4oz	Onion - chopped
		Fine
2/3 cup	73g / 2.6oz	Celery - chopped
		Fine
4		Eggs
8 oz	227g	Cream cheese at - room temperature
1/2 cup	73g / 2.6oz	Parsley - chopped
		Fine
2 cups	292g / 10oz	Dry bread crumbs
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Rosemary - dried
1 teaspoon	5ml	Oregano - dried
1/4 teaspoon	1.3ml	Black pepper - ground

Recipe Instructions

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 400F.

Let cool completely before serving. This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic.

NOTES:

* This is heavenly stuff for a buffet, and for those people who love to munch, but hate liver pate. We found it in a magazine some years ago. The magazine has long since been forgotten, but this I know by heart! Yield: 1 large loaf.

* American bacon is called smoked back bacon in many other places.

Source:
New York Times Cookbook

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