This is heavenly stuff for a buffet, and for those people who love to munch, but hate liver pate. We found it in a magazine some years ago. The magazine has long since been forgotten, but this I know by heart!


(1 large loaf)


  1. Fry the bacon and crumble it as fine as possible. Reserve some of the grease.
  2. 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.
  3. Sautae the onion and celery in the bacon grease until soft, then remove from the grease, and drain.
  4. Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mixture. Mix thoroughly.
  5. 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
  6. 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.

American bacon is called "smoked back bacon" in many other places.

To make this a more elegant buffet dish, garnish the top with a thin layer of aspic.


Difficulty: easy if you have a food processor.
Time: 20 minutes preparation, several hours baking and cooling.
Precision: Approximate measurement OK.


Terry Grevstad 
Network Research Corporation, Oxnard, Calif., USA 
Recipe last modified: 24 Nov 87

Original header

Path: decwrl!recipes
From: terry@nrcvax.uucp (Terry Grevstad)
Newsgroups: alt.gourmand
Subject: RECIPE: Mushroom-bacon pate'
Message-ID: <13756@decwrl.DEC.COM>
Date: 3 Jul 88 20:32:00 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: Network Research Corporation, Oxnard, Calif., USA
Lines: 72

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