Mushroom Bacon Pate Recipes
MUSHROOM-BACON PARTY PATE
Make and share this Mushroom-Bacon Party Pate recipe from Food.com.
Provided by yooper
Categories Spreads
Time 1h50m
Yield 16-20 serving(s)
Number Of Ingredients 12
Steps:
- 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 the 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 egg/cheese mixture.
- Mix thoroughly.
- Grease a large loaf pan, 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 degrees F.
- Let cool completely before serving.
- This pate is actually best when refrigerated before serving.
- Serve with crackers or bread slices.
Nutrition Facts : Calories 203.3, Fat 13.5, SaturatedFat 5.8, Cholesterol 78.1, Sodium 720, Carbohydrate 13.2, Fiber 1.5, Sugar 2.3, Protein 8
PATE BRISEE FOR MUSHROOM-AND-BACON TART
Use this recipe to make our Mushroom-and-Bacon Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for 1 tart
Number Of Ingredients 4
Steps:
- Pulse flour and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal with some larger pieces. With machine running, slowly add ice water until dough just holds together. Turn dough onto a lightly floured surface, and knead once to combine. Shape dough into a rectangle. Wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
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- First, drain and trim your chicken livers. You’ll want to cut off and discard any fatty pieces or stringy membrane between the two halves of each liver. Trim off any other little pieces of fat, fibers or bile you find and discard. Put your trimmed chicken livers into a bowl and place them in the fridge until you need them later. Roughly chop the bacon. Cut the shallots in half, then peel and slice them, discarding the tops and bottoms. Peel and lightly smash the garlic cloves with the back of your kitchen knife. Wipe the mushrooms clean with a damp paper towel, then roughly slice them.
- Add 1 tablespoon / 15 ml of the fat of your choice to a skillet over low-medium heat. Once the fat has melted and is hot, add the chopped bacon, shallots and garlic cloves. Cook, stirring often to avoid sticking, until the bacon is cooked through but not crispy and the shallots have softened. When you see that the fat from the bacon has rendered and the shallots have just started to take on a little color, remove the bacon and shallot mixture with a slotted spoon and transfer it to a bowl. Reserve for later.
- Add the remaining 1 tablespoon / 15 ml of fat to the skillet. When the fat is hot, add the sliced mushrooms, thyme and rosemary. Cook the mushrooms, stirring and turning them occasionally, until they are golden, glossy and reduced in size enough to almost form a single layer, about 10 minutes. Remove the browned mushrooms with a slotted spoon and transfer them to the bowl along with the bacon and shallot mixture from earlier.
- Add the chicken livers to the skillet in a single layer. Cook, turning once, until each side is opaque, lightly browned and just cooked through, about 3 – 4 minutes per side. There should still be a little pink at the centers of the livers. You don’t want to overcook them as that will create an unwanted bitterness.
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