Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  fresh mushrooms -- chopped very fine
     1/2         pound  bacon (or more -- to taste)
     2/3           cup  onion -- chopped very fine
     2/3           cup  celery -- chopped very fine
  8             ounces  cream cheese -- at room temperature
  4                     eggs
     1/2           cup  parsley -- chopped very fine
  2               cups  dry bread crumbs
  1                     teapsoon salt
  1           teaspoon  dried rosemary
  1           teaspoon  dried oregano
     1/4      teaspoon  ground black pepper

Preparation:

(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) Saute 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 400 degree. F. (6) Let cool completely before serving. Notes: This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic.

Nutritional Information:

2201 Calories (kcal); 113g Total Fat; (45% calories from fat); 87g Protein; 221g Carbohydrate; 997mg Cholesterol; 2880mg Sodium