Mushroom-Bacon Party Pate |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 20 |
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Great on a buffet table, and a great pate for people who hate liver! Ingredients:
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 |
4 eggs |
8 ounces cream cheese, at room temperature |
1/2 cup fresh parsley, chopped very fine |
2 cups dried breadcrumbs |
1 tablespoon salt |
1 tablespoon rosemary, dried |
1 tablespoon oregano, dried |
1/4 tablespoon ground black pepper |
Directions:
1. Fry the bacon and crumble it as fine as possible.
2. Reserve some of the grease.
3. Chop the mushrooms, onion, celery, and parsley as fine as possible.
4. A food processor works best, but you can do it by hand if need be.
5. Saute the onion and the celery in the bacon grease until soft, then remove from the grease and drain.
6. Meanwhile, beat the cream cheese slightly, and then beat in the eggs.
7. Add all other ingredients to the egg/cheese mixture.
8. Mix thoroughly.
9. Grease a large loaf pan, line with foil, and then grease the foil.
10. Pat the mixture into the loaf pan and cover loosely with foil.
11. Bake for 1 1/2 hours at 400 degrees F.
12. Let cool completely before serving.
13. This pate is actually best when refrigerated before serving.
14. Serve with crackers or bread slices.
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