Mushroom-Bacon Party Pate
Submitted by sandra71
Earthy mushrooms, crispy bacon, and cream cheese blend with herbs and breadcrumbs to form a rich, spreadable pâté that’s perfect for entertaining, best served chilled with crackers or toast points.
YIELD
1 loafPREP
10 minCOOK
1 hrsREADY
2 hrsThis party-ready pâté delivers the rich, savory flavors of classic French spreads without the intimidation factor.
Bacon fries until crispy, then mushrooms, onions, and celery get chopped fine and sautéed in the rendered fat until deeply golden and fragrant.
Cream cheese and eggs bind everything together with herbs like rosemary and oregano, then the mixture bakes into a firm, sliceable loaf that develops even better flavor after a day in the fridge.
Chef Tips
- Use a food processor to chop vegetables uniformly fine for the smoothest texture
- Line the loaf pan with foil for easy removal and cleanup
- Let the pâté cool completely and refrigerate overnight for the best slicing and flavor development
- Serve with fancy crackers, toasted baguette slices, or bread cut into shapes with cookie cutters
- Make this 2-3 days ahead for stress-free entertaining
Ingredients
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.
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