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Categories:
mushrooms bacon onion celery eggs cream cheese fresh parsley breadcrumbs salt rosemary oregano ground black pepper
Viewed: 11 - Published at: 5 years agoIngredients
- 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
Method
- 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 the 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 egg/cheese mixture.
- Mix thoroughly.
- Grease a large loaf pan, 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.
- This pate is actually best when refrigerated before serving.
- Serve with crackers or bread slices.
