Here is the recipe for Chuck’s “Mushroom Bacon Pate” served at our latest “wine and dine” group dinner event of Sunday, January 17.
INGREDIENTS:
2 lb mushrooms
1 lb bacon
2/3 cup onions
2/3 cup celery
1/2 cup parsley
8 oz cream cheese at room temp
4 eggs
2 cups dried bread crumbs
1 tsp salt
1 tsp dried oregano
1 tsp dried thyme
1/4 tsp black pepper
1. Preheat oven to 400 degrees.
2. Cook bacon til crisp; reserve some of bacon fat for use later.
3. In a food processor combine the following:
celery and onions – chop fine and saute in bacon fat.
mushrooms – chop fine – DO NOT SAUTE.
parsley – chop fine
bacon – chop fine
4. Blend eggs and cream cheese in a bowl until smooth.
5. Add all of the other ingredients to egg and cream cheese mixture and blend until smooth.
6. Grease a loaf pan and insert aluminum foil. Grease foil also.
7. Fill foil lined pan with mixture; loosely cover with remaining foil.
8. Bake approximately 1 1/2 hours at 400 degrees.
9. Cool and then refrigerate. Serve with crackers or bread.
