Mushroom-Bacon Pate: Party Pate Without Liver

Recipe Ingredients

2 lbs	908g / 32oz	Fresh mushrooms - chopped very fine
1/2 lb	227g / 8oz	Bacon - or more, to taste
2/3 cup	41g / 1.4oz	Onion - chopped very fine
1		Cream cheese - at room temperature
4		Eggs
1/2 cup	73g / 2.6oz	Fresh parsley - chopped very fine
2 cups	292g / 10oz	Dry bread crumbs
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Dried rosemary
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Freshly ground black pepper

Recipe Instructions

Fry the bacon and crumble it as fine as possible. Reserve some of the bacon drippings.

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 reserved bacon grease until soft, then remove from grease and drain.

Meanwhile, beat the cream cheese slightly, then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly.

Grease a large loaf pan or two small ones; line with foil, then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 300F. 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.

Source:
New York Times Cookbook

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