Mushroom & Bacon Pate

2 lbs fresh mushrooms, chopped very fine
1/2 lb bacon
2/3 cup onion, chopped very fine
2/3 cup celery, chopped very fine
8 oz cream cheese, at room temperature
4 eggs
1/2 cup parsley, chopped very fine
2 cups dry bread crumbs
1 tsp salt
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp ground black pepper

Fry the bacon and crumble it as fine as possible. Reserve some of the fat.

Chop the mushrooms, onion, celery, and parsley as fine as possible.

Saute the onion and celery in the bacon fat until soft, then remove from the fat, and drain.

Beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the egg and cheese mixture. Mix thoroughly.

Grease a large loaf pan, line with foil, and then grease the foil.

Put the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 deg F.

Garnish with a layer of aspic.

refrigerate before serving.

Serve with crackers, or with bread cut into shapes with cookie cutters.