Mushroom pate is a fragrant and tasty dish. It is very easy to prepare and goes well with different products.

Mushroom pate from champignons

If you want to please your loved ones with an original snack, then be sure to use our recipe.

Ingredients:

• Champignons - 500 grams.
• Onion - three pieces.
• Two chicken eggs.
• Two melted cheeses.
• Salt.
• Vegetable oil.
• Mayonnaise.

• Process the champignons, cut each into several parts and chop with a blender.
• Peel the onion, cut into quarters, and then chop finely.
• Fry prepared foods in hot oil.
• When the excess liquid evaporates, the mushrooms need to be salted and spices added to them.
• Grate boiled eggs and processed cheese.
• Combine the products and season them with mayonnaise.

Ready pate can be used as a filling for sandwiches or tartlets.

Mushroom pate with zucchini

The wonderful taste of this dish will not leave indifferent even the most severe critic.

For him, we will need the following products:

• Zucchini - 200 grams.
• Champignons - 200 grams.
• One large onion.
• One medium sized carrot.
• Cottage cheese cream cheese (possible with mushroom flavor) - 50 grams.
• Garlic - four cloves.
• Soy sauce - two tablespoons.
• Vegetable oil.

How to make mushroom pate? You can find the recipe here:

• Peel the zucchini, remove all the seeds, and then grate the pulp.
• Cut the onion into smaller pieces and fry in vegetable oil. When it is browned, add grated carrots and finely chopped champignons to it.
• Pour soy sauce into the pan and add spices to taste.
• After a few minutes, put the zucchini to the products (do not forget to squeeze out excess moisture first).
• Simmer vegetables and mushrooms for another five or seven minutes.
• Transfer the finished products to the blender bowl and grind them until smooth.
• Mix pâté with cream cheese.

And the canape is ready.

Chanterelle Pate

Aromatic forest mushrooms have a special taste. If you are lucky enough to pick up a basket of chanterelles in the forest, then cook them according to our recipe.

Ingredients of the pate:

• Mushrooms - 500 grams.
• The bulb is one piece.
• Olive oil - two tablespoons.
• Thyme - four sprigs.
• Cream (fatty) - 150 ml.
• Butter - 50 grams.
• Garlic - one or two cloves.
• Black pepper - a quarter of a teaspoon.
• Salt - half a teaspoon.

How to cook mushroom pate at home? Read the delicious recipe below:

• Chanterelles must be thoroughly washed and then cleaned.
• Cut the onion into half rings, and chop the garlic. Fry the food in vegetable oil, and add thyme at the end.
• Put the mushrooms in the pan and fry them until cooked.
• Take out the sprigs and pour cream into the products.
• When the liquid has evaporated, transfer the mushrooms to the bowl of the food processor and chop.

Serve the finished dish to the table, spreading it on a loaf or bread.

Pate of mushrooms, paprika and eggs

Any mushrooms are suitable for this delicate dish, but the pepper must be juicy and sweet.

Products:

• Four cloves of garlic.
• Two bulbs.
• A bunch of dill.
• 500 grams of mushrooms.
• One carrot.
• Two large peppers
• 50 grams of fat sour cream.
• Two chicken eggs.
• Black pepper.
• Vegetable oil.
• Salt.

How to cook mushroom pate? Read detailed instructions here:

• Boil washed and peeled mushrooms until tender. After that, they need to cool and finely chop.
• Remove the stem and seeds from the peppers, and cut the flesh into cubes.
• Also cut the onion into cubes, and grate the carrots.
• Fry the mushrooms in a pan with onions and garlic. Add prepared foods and chopped herbs to them. Salt and season the products with pepper.
• Stew mushrooms and vegetables under a closed lid.
• Boil eggs and grate.
• Grind mushrooms and vegetables with a blender, add sour cream and eggs to them.

Serve the pâté with salted crackers, bread and sliced ​​vegetables.

Mushroom pate for the winter. The recipe is simple

For this dish, you can take any forest mushrooms or champignons. In our case, we will use both types.

Required Ingredients:

• White mushrooms - 800 grams.
• Champignons - 800 grams.
• Two bulbs.
• Salt to taste.

Mushroom pate for the winter we will cook like this:

• Clean the champignons and porcini mushrooms, cut into pieces and fry in vegetable oil.
• Separately, fry the onion, cut into half rings.
• Combine the products, fill them with water and simmer until the liquid has completely evaporated.
• Using a blender, grind the mushrooms to a puree state, and then add salt and spices to it.

Arrange the pate in clean jars and sterilize it for 10 minutes, and then roll up the lids. Mushroom pate can be consumed immediately or stored in a cool place.

Honey agaric pate

This delicious dish can be used as a side dish or as a filling for sandwiches.

• Honey mushrooms - 500 grams.
• Three bulbs.
• Two carrots.
• Two apples.
• Three cloves of garlic.
• A bunch of fresh herbs.
• Five tablespoons of vegetable oil.
• Salt, bay leaf and pepper to taste.

Mushroom pate is prepared very simply:

• To begin with, mushrooms need to be washed and sorted out.
• Boil them in salted water with the addition of ground pepper or bay leaf.
• Transfer the mushrooms to a colander and leave for a while.
• Peel the onion, cut into half rings and fry in vegetable oil.
• Add grated carrots and apples to it, as well as chopped greens and garlic.
• Pass the mushrooms through a meat grinder and mix them with vegetables.
• Stew prepared foods over low heat under a lid.

Transfer the pâté to jars and store it in the refrigerator or freezer. Also, this product can be rolled up and put before winter in a dark place.

Dried mushroom pate

Our recipe will help you cook your favorite dish at any time of the year.

• 100 grams of dried mushrooms.
• Bulb.
• One carrot.
• A clove of garlic.
• One egg.
• Two tablespoons of vegetable oil.
• A spoonful of olive mayonnaise.
• Ground pepper and salt.

Pate Recipe:

• Mushrooms put in warm boiled water for one hour.
• Drain the liquid. Rinse the mushrooms and finely chop.
• Boil the egg.
• Peel the onion and garlic and then chop.
• Fry vegetables in vegetable oil, and then add mushrooms to them.
• Transfer ingredients to a blender. Send the chopped egg, salt and pepper there.
• Chop the ingredients, add mayonnaise, salt and pepper to them.

This dish can be served immediately.

Forest mushroom pate

A wonderful snack that can be consumed on fasting days. It is prepared very simply and the whole process will not take you more than an hour.

Required Ingredients:

• Two bulbs.
• One kilogram of mushrooms (you can take several types).
• A little vegetable oil.
• Salt and pepper.
• 50 ml dry wine.
• A teaspoon of thyme.

The recipe for a fragrant and delicious dish is very simple:

• Wash and dry the mushrooms.
• Cut the onion into small cubes, and then fry it until golden brown.
• Mushrooms chop and also send to the pan. Add salt, spices and thyme.
• Pour wine into the products, cover them with a lid and simmer until cooked on the smallest fire.
• Grind ready-made mushrooms with a blender.

Refrigerate the pâté for a couple of hours before serving.

We hope you enjoy the recipes we have collected in this article. Cook delicious dishes with their help and please your loved ones with unusual snacks, hearty sandwiches and fragrant side dishes.

It seems I have already said that all kinds of spreads are one of the most versatile snack genres. Looking for a quick bite to eat when you get home from work? Two minutes - and the first, most annoying hunger recedes. There is a desire not to strain and just chew something simple in front of the TV or on the country terrace? A couple of toasts - and the issue is resolved. Sudden guests have suddenly appeared, and we must not lose face while something more solid is being prepared? Well, you understand...

The mushroom pate, which has become the protagonist of this recipe, has several undeniable advantages. The availability of ingredients and ease of preparation is, of course, also important. But here's the taste ... Thanks to the "doping" that we use, ordinary store-bought champignons, which have never been classified as a delicacy, will be pumped so much that those to whom you offer a sandwich with a pate of these mushrooms will only have to be surprised and ask for a second portion - to taste better. But this is already worth a lot.

Mushroom pate

This mushroom pate has several undeniable advantages. The availability of ingredients and ease of preparation is, of course, also important. But here's the taste ... Those to whom you offer a sandwich with mushroom pate will only have to be surprised and ask for a second portion - to taste it. But this is already worth a lot.
Alexey Onegin

Put the pan on a small fire, heat the olive oil and add a finely chopped small onion and a couple of garlic cloves. Fry, stirring, for 5-7 minutes, then add coarsely chopped mushrooms and increase the heat.

Crush dried porcini mushrooms with salt and black pepper in a mortar and powder, and sprinkle the contents of the pan with this powder. Mix the mushrooms well in the pan and fry, stirring, for a few more minutes. Pour in the brandy, stir and let it evaporate. Don't be surprised, evaporated brandy is mushrooms' best friend! If desired, you can replace brandy with whiskey (or cognac, which is also brandy).

When the mushrooms have released most of the liquid, remove the pan from the heat and let the contents cool slightly. Transfer it to a blender, add a heaping spoonful of cream cheese, and blend until completely or relatively smooth: the second option is preferable, as the distinct pieces of mushrooms give this pâté interesting texture nuances.

If desired (and possible), it would be nice to add a spoonful of truffle oil to the blender: it will not only make the consistency of the mushroom pate smoother, but also give the champignons, already enhanced with a homeopathic dose of porcini mushrooms, a truly noble aroma.

Mushroom pate can be eaten immediately after cooking, but it is better to put it in a jar, put it in the refrigerator and let it brew: in a day or even earlier, all the tastes will combine into a single, powerful-sounding statement that will surely give you confidence in your culinary talents.

Meat pate- a dish with a long history and many recipes, common throughout the globe. Who and when first came up with the idea of ​​grinding meat and offal to a paste state is not exactly known. The history of meat pate is full of mysteries and secrets. Only one thing is known, pate, just like stew, was invented as one of the ways to process meat for its further storage.

According to historical data that have come down to our days, the first pâtés were prepared in ancient Rome. In the Middle Ages, pates adorned the tables of kings and nobles and were served exclusively in a pastry frame. Today, pate is a common, everyday dish, with the exception of the famous duck liver foie gras, a classic of French cooking.

Today I want to show you how to quickly and tasty cook meat pate with mushrooms, which will take no more than 40 minutes to cook. The recipe for this pate will be based on beef and mushrooms, but you can try any other types of meat and mushrooms instead of these products. For example, use chicken breast with porcini mushrooms or pork with. I'm sure it will be delicious too.

Ingredients

• Beef or pork - 500 gr.,
• Champignons - 300 gr.,
• Onion - 2 pcs.,
• Salt - to taste
• Sour cream - 3 tbsp. spoons,
• Butter - 200 gr.,
• Sunflower refined oil.

Meat pate with mushrooms - recipe

Having prepared all the products, you can start cooking meat with champignons. Peel and chop the onion. Maybe not very small.

Wash and dry the mushrooms. Mushrooms cut into medium-sized slices.

Rinse beef under cold water. Discuss it. Cut the meat into small pieces, as for frying.

Put the beef in a hot pan with heated sunflower oil. Meat, stirring occasionally with a spatula, fry for 15 minutes.

After this time, put the onions and mushrooms into the pan to the fried meat.

Fry the meat with mushrooms and onions for another 10 minutes.

Add salt and black pepper.

Next to these ingredients, add sour cream.

Stew beef with mushrooms in sour cream for another 10 minutes under a closed lid.

After that, transfer the meat with champignons to a bowl and let it cool slightly.

To grind meat with mushrooms into a pate mass, you can use both a meat grinder and a blender. To obtain a pate of a smoother and more uniform texture, meat with mushrooms should be passed through a meat grinder not once, but twice. The degree of grinding meat pate with mushrooms in a blender can be adjusted at your discretion.

Add softened butter cut into pieces into the meat mass with mushrooms.

Mix the pate again with an immersion blender. Be sure to check if there is enough salt in it, if not, add salt.

Meat pate with mushrooms. Photo

Mushroom pate is a tasty and fragrant dish. Many people know how useful mushrooms are, because they have a balanced composition of food components: carbohydrates, proteins, fats, vitamins and trace elements. They are also low in calories. Mushrooms have an excellent effect on the condition of hair, skin and nails, and the content of B vitamins is much higher than that of many vegetables and cereals. They also have a positive effect on the cardiovascular system. We offer to prepare a fragrant mushroom pate. It is served on a piece of white or black bread, and on the festive table can be served in tartlets or in egg whites as a snack. Mushrooms are better to use forest - they are very fragrant. But if there are no forest ones, then do not despair, you can buy champignons or oyster mushrooms, it will also be very tasty.

Ingredients

• Boiled-frozen forest mushrooms- 350 g
• Chicken eggs - 2 pcs.
• Melted butter- 3 tablespoons
• Onion - 1 pc.
• Carrot - 1 pc.
• Salt - to taste

Information