Recipe: Mushroom Bacon Pate

What to do with all those ’shrooms!

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

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 degrees.

Let cool completely before serving.

This pate is actually best when refrigerated before serving.  

Attached Files:

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