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Mushroom-Bacon Party Pate

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Submitted by sandra71

YIELD

1 loaf

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 907.2
POUNDS G MUSHROOMS
½ 226.8
POUND G BACON
158
CUP ML ONIONS
158
CUP ML CELERY
chopped
4 4
LARGE LARGE EGGS
8 231.2
OUNCES ML/G CREAM CHEESE
½ 118
CUP ML PARSLEY LEAVES
chopped
2 473
CUPS ML BREAD CRUMBS
1 5
TEASPOON ML SALT
1 5
TEASPOON ML ROSEMARY LEAVES
dried
1 5
TEASPOON ML OREGANO
dried
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

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.

Sauté 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 1½ hours at 400℉ (200℃).

Let cool completely before serving.

This pate is actually best when refrigerated before serving.

Serve with crackers, or with bread cut into shapes with cookie cutters.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 499g (17.6 oz)
Amount per Serving
Calories 861 55% from fat
 % Daily Value *
Total Fat 53g 81%
Saturated Fat 23g 114%
Trans Fat 0g
Cholesterol 338mg 113%
Sodium 2568mg 107%
Total Carbohydrate 18g 18%
Dietary Fiber 6g 24%
Sugars g
Protein 93g
Vitamin A 36% Vitamin C 29%
Calcium 22% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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