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Mushroom Bacon Pate
2 lbs. fresh mushrooms, chopped very fine
1 lb. bacon (or more, to taste)
2/3 c. onion, chopped very fine
2/3 c. celery, chopped very fine
8 oz. cream cheese, at room temperature
4 eggs
1 c. parsley, chopped very fine
2 c. dry bread crumbs
1 tsp. salt
1 tsp. dried rosemary
1 tsp. dried oregano
1 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 1½ hours at 400 F. Let cool completely before serving.
If you wish to grow thinner, diminish your dinner.
Henry Sambrooke Leigh
Keep salt moisture free.
Put pieces of blotting paper in shaker. It will absorb moisture.
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