Mushroom-Bacon Pate
2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon (or more, to taste)
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp 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.
Sauté 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 deg. F.
Let cool completely before serving.
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