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Print this Recipe    Mushroom Bacon Pate

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.

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 400 deg. F.

Let cool completely before serving.

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