Fragrant mushroom pate will always have to be in place. Sandwiches with a delicate delicacy will seduce even the most sophisticated gourmet and capricious child. Moreover, pampering yourself with such a pate is as easy as shelling pears. Mushrooms can always be bought in a store or from mushroom pickers and in just half an hour you can cook this hearty dish at home.

Mushrooms are considered a fairly heavy food, so pate with various fillers - potatoes, chicken egg, carrots, onions and garlic, cream and butter. These ingredients favorably set off the taste of mushrooms and make it softer and more pleasant.

Whether it is difficult to make a real mushroom pate at home can be easily assessed if you try to make it according to the recipes below.

Burgundy mushroom pate

Delicate pate with cream of fresh mushrooms and boletus.

Ingredients:

• Fresh champignons - 200 g.
• Boletus - 200 g.
• Onions - 1 - 2 pcs.
• Butter - 50-70 g.
• Garlic - 3 pcs.
• Fresh rosemary - 1 sprig.
• Vegetable oil - 30 ml. Salt.
• Black pepper.

Cooking method:

1. Chop the garlic finely and onion, chop the rosemary leaves.
2. Heat a frying pan with oil and sauté the vegetables in it until the onion turns transparent. In this case, you do not need to fry it, since the pate will eventually acquire a specific flavor.
3. Boil the mushrooms whole (the taste is better preserved) in slightly salted water and cut into smaller pieces.
4. Place in a skillet with onions and garlic. Pour in the cream and simmer over medium heat, cover the dish with a lid.
5. Salt, season, pepper.
6. When the mushrooms come to readiness, remove the pan from the heat and cool the contents a little. Then puree with a hand blender.
7. Add butter to the mashed potatoes, mix quickly, cover with a lid.
8. Let stand for 10 minutes and serve in tartlets, baguettes or flat cakes.

Assorted mushroom pâté with carrots and onions

Any mushroom picker encounters a mushroom assortment. A delicious roast or julienne from such an assortment may not work, but a fragrant pate is easy. Using fresh product it is worth remembering that during cooking, mushrooms greatly decrease in volume and from, for example, 2 kg. fresh can get from 1 to 800-700 boiled.

Ingredients:

• Fresh forest mushrooms - 2 kg.
• Celery root - 100 g.
• Bulb onions - 3 pcs.
• Large carrots - 1 pc.
• Butter - 150 g.
• Nutmeg.
• Black pepper.
• Evaporated fine salt.
• Broth - 1 tbsp.

Cooking method:

1. Peel and rinse the mushrooms. Boil in lightly salted water and chop finely.
2. Chop the onion into cubes. Grate carrots and celery root.
3. Melt a piece of butter (50 grams) in a deep frying pan or a pan with a multi-layered bottom.
4. Sauté onions, celery and carrots together until soft. Then add mushrooms to them. Salt, sprinkle nutmeg and pepper.
5. Fry the entire contents of the pan and pour over the broth. Cover and simmer for about 15 minutes.
6. Purée with a hand blender to maximum homogeneous mass... Fill with the remaining oil.
7. Let the paste cool and thicken. To do this, remove the lid from the pan.
8. Serve on flat cakes, pancakes, baguette or waffle tartlets.
9. Garnish with finely chopped herbs if desired.

Oyster mushroom pate with vegetables

A very delicate pate with a subtle mushroom aroma. Ideal for lightweight vegetable salads and crispy tortillas. For the taste to be organic, you need to maintain a 2 to 1 ratio, that is, all vegetable components should be half as much as mushrooms.

Ingredients:

• Fresh oyster mushrooms - 1 kg.
• Potatoes - 2 pcs.
• Fresh parsley - 50 g.
• Carrots - 1 pc.
• Cauliflower - 300 g.
• Bulb onions - 2 pcs.
• Black pepper.
• Butter - 150 g.
• Garlic - 3 pcs.
• Salt.
• Spice mix for mushrooms or vegetarian dishes.
• Broth - 1 tbsp.

Cooking method:

1. Boil oyster mushrooms in salted water until full readiness.
2. Crush the garlic in a mortar and fry on a preheated butter... Immediately add finely chopped onions and oyster mushrooms to it.
3. Cover everything with a lid, season and salt to taste, add broth and simmer until tender. You should get a liquid mass.
4. Potato, cauliflower and boil carrots in salted water. Peel and chop randomly.
5. Mushroom mass with broth and boiled vegetables transfer to a deep bowl. Collect only the leaves from the parsley (petioles are not needed) and add to the bowl. Put butter there.
6. Puree everything until the most homogeneous state.
7. Chill completely and serve with any flour product- tartlets, pieces of baguette, pancakes.

Mushroom pate with sweet paprika and egg

Any mushrooms are suitable for pâté. The main thing to select for the pate is not easy bell pepper, namely juicy sweet pods of deep red color. Then the pate will turn out to be very bright and rich.

Ingredients:

• Mushrooms - 0.5 kg.
• Garlic - 3 cloves.
• Fresh parsley - 30 g.
• Onions - 2 pcs.
• Carrots - 1 pc.
• Sweet pepper - 2 pods.
• Fat sour cream - 50 g.
• Chicken eggs - 2 pcs.
• Black pepper.
• Vegetable oil - 30 g.
• Salt.

Cooking method:

1. Boil the mushrooms in salted water until cooked. Throw in a colander, cool and chop.
2. Sand the paprika, remove the seeds and stalk. Cut into cubes. Chop the onions in the same way. Chop the carrots into thin strips or grate.
3. Heat oil in a frying pan and fry in it boiled mushrooms along with a couple of worn garlic cloves.
4. Add carrots, chopped herbs, onions and sweet paprika. Simmer, covered, until tender. Add broth if necessary to prevent the mixture from getting too dry. Salt, season.
5. Boil eggs hard-boiled, grate.
6. Cool the prepared mass of mushrooms and vegetables, mash with a blender, add sour cream and grated chicken eggs.
7. Finally, let the pate cool and serve with bread, salted crackers or vegetable slices optional.

Mushroom pate is a delicious and aromatic dish. Many people know how useful mushrooms are, because they have a balanced composition of food components: carbohydrates, proteins, fats, vitamins and microelements. Moreover, they are 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 grains. They also have a positive effect on the cardiovascular system. We suggest making a fragrant mushroom pate. It is served on a piece of white or black bread, and on festive table can be served in tartlets or in egg whites as a snack. It is better to use forest mushrooms - they are very fragrant. But if there are no forest ones, then you should 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.
• Ghee- 3 tbsp.
• Bulb onions - 1 pc.
• Carrots - 1 pc.
• Salt to taste

Information

Snack
Servings - 2
Cooking time - 0 h 30 min

Mushroom pate: how to cook

First, peel the onions and carrots, finely chop the onion, grate the carrots on a coarse or fine grater. Fry in a preheated skillet with melted butter until soft. If you don't have ghee, it doesn't matter, just use regular butter, about 70 grams.

It is advisable to defrost the mushrooms before frying; excess liquid in this dish is not needed. If you use fresh forest mushrooms, then they must be cleaned of contamination, rinsed and boiled for 20 minutes. Send mushrooms to fried vegetables and fry over medium heat, stirring occasionally, for 15 minutes.

Transfer the fried mushrooms to a bowl and cool. Hard-boiled eggs, cool, peel and send to mushrooms. Season with salt to taste.

Grind mushrooms and eggs into a homogeneous mass.

Mushroom pate - general cooking principles

Mushroom pate is sometimes called mushroom caviar. It is easy to prepare and very delicious snack which can be made from champignons, wild mushrooms, as well as dried or salted mushrooms. There are recipes for pâtés made from two or more types of mushrooms. The principle of preparation is very simple: the mushrooms are processed, subjected to heat treatment (fried, boiled or cooked in a multicooker), then grinded with a blender until smooth.

Chopped fried onions are usually added to mushroom pate and boiled carrots as well as condiments. The pate is salted, pepper or seasoned with a special mixture for mushrooms. Ready-made mushroom pâté should be chilled a little before serving. The appetizer is served with toast, optionally garnished with herbs, chopped green onions and slices of fresh vegetables.

Mushroom pate - preparing food and dishes

To make mushroom pâté, you will need a deep bowl, cutting board, blender, skillet, and a saucepan. A multicooker can also come in handy. The finished pate is transferred to a container and placed in the refrigerator.

Much attention must be paid to the processing of mushrooms. Regular champignons can be simply washed and chopped, while forest mushrooms must be sorted out of debris and spoiled specimens. Champignons can be fried, boiled, or cooked in a slow cooker. Forest mushrooms must be thoroughly boiled and only then fried. Porcini mushrooms can be fried immediately, but it is still advisable to boil them a little beforehand.

Mushroom pate recipes:

Recipe 1: Mushroom Pate

The most common mushroom pâté is made from champignons. If there is an opportunity to collect wild mushrooms, then, of course, the appetizer will be tastier from them. But even from champignons, the pate turns out to be very aromatic and tasty.

Required Ingredients:

• 1/3 kg of champignons;
• 2 medium onions;
• Three tablespoons of mayonnaise;
• Sunflower oil;
• A clove of garlic;
• Toasts;
• Spices for mushrooms;
• Salt;
• Pepper;
• Greens;
• Fresh vegetables- for decoration.

Cooking method:

We wash the mushrooms, cut, chop the onion. First, fry the onion, then put the mushrooms on it and continue to fry for a few more minutes. Cover the pan with a lid, reduce the heat and simmer until the liquid evaporates. Season the mass with mushroom seasoning and pepper, salt to taste. Transfer the mass to a bowl and grind with a blender until smooth. We fill the mushroom pate with mayonnaise, mix and put in the refrigerator. Serve the pâté with toasted toast and grated garlic. Put on top a slice of tomato, a circle of cucumber and a sprig of greens (or green onions).

Recipe 2: Mushroom pate with melted cheese

Mushroom pate with processed cheese turns out to be very tender and creamy. For cooking, ordinary champignons are suitable, you can also use fresh forest mushrooms.

Required Ingredients:

• 300 g champignons;
• Processed cheese without additives;
• 2 onions;
• White bread;
• A clove of garlic;
• Salt;
• Ground black pepper;
• Pinch of nutmeg;
• Parsley;
• Butter.

Cooking method:

Chop the onion with garlic, fry in butter until golden brown. We wash the champignons, chop and put them on the onion. Simmer for 15-20 minutes under the lid. Then remove the lid and fry a little until the liquid evaporates. Cool the mushrooms, put them in a bowl, add the cheese curd, cut into pieces, soft butter and a slice white bread... Grind the mass with a blender. Then season the mushroom pâté with salt, pepper and nutmeg. Beat with a blender again. We send the pate to the refrigerator. Serve with toast and chopped parsley.

Recipe 3: Mushroom pate of champignons and porcini mushrooms

Mushroom pate can be combined, i.e. contain several types of mushrooms. This recipe uses porcini mushrooms and champignons. The appetizer turns out to be very rich, with a pronounced mushroom taste.

Required Ingredients:

• A pound of champignons;
• 1/3 kg of porcini mushrooms;
• Large onions;
• Lemon juice - one and a half tablespoons;
• Sunflower oil;
• Salt;
• A clove of garlic.

Cooking method:

We wash the champignons and cut into several parts, do the same with porcini mushrooms. Heat the oil in a skillet and put all the mushrooms, mix. Fry over medium heat for about 20 minutes. Then simmer over low heat until the liquid evaporates. Transfer the mushrooms to a bowl. Fry the onion until golden brown, put it on the mushrooms. Put chopped garlic there, pour in lemon juice... Season the mixture with salt and pepper. Grind with a blender until a homogeneous pasty state. Mushroom pate is ready!

Recipe 4: Mushroom pate from dry mushrooms

From dried mushrooms you can make a lot of delicious and aromatic dishes, for example, mouth-watering mushroom pate. The appetizer is very simple to prepare, the recipe also uses onions and seasonings.

Required Ingredients:

• Dry mushrooms - 450 g;
• Several small onion heads;
• A few spoons vegetable oil;
• Salt;
• Ground black pepper;
• 45 ml vinegar;
• Sugar cube.

Cooking method:

Chop the onion, fry in oil until golden brown. Soak the mushrooms, then boil until tender in salted water, then decant the water. Mix mushrooms with onions, season with salt and pepper. We also add a sugar cube and vinegar to them. Grind all the ingredients with a blender. Boiled dry mushrooms can be simply chopped finely with a knife and then mixed with chopped fried onions. Serve with bread, sprinkle with green onion rings on top.

— To make the mushroom pate creamy and tender, you can add processed cheese OK;

- Mushrooms are not cooked over too high or low heat. Because of this, they can turn out to be too hard or, conversely, flabby;

- In order not to interrupt delicate taste and the aroma of mushroom pate, you should not add too hot spices to the appetizer.

Step-by-step recipes for mushroom pate with vegetables, processed cheese, eggs, liver, eggplant

2018-07-05 Marina Vykhodtseva

Grade
recipe

1954

Time
(min)

Servings
(people)

In 100 grams ready meal

3 gr.

17 gr.

Carbohydrates

3 gr.

176 kcal.

Option 1: Classic mushroom and onion pate

For the mushroom pâté, this recipe will use regular champignons. It's good if they are not frozen. Otherwise, there will be a lot of water after thawing. There is no need to cook the mushrooms, we will cut and fry immediately. This requires a frying pan. The pate is stored for no more than three days, so cook it in a large number Not recommended.

Ingredients

• 300 g champignons;
• 1 onion;
• 100 g butter;
• 10 g garlic;
• 20 g dill;
• salt pepper.

Step-by-step recipe for the classic mushroom pate

Separate about 25 grams of butter and place in a large skillet. We put it on the stove to melt. While we cut the onion head into any pieces, in this case the shape and size is not important. Pour into oil and begin to fry. Cut the garlic into slices, throw it over the onion.

We cut the washed mushrooms and send them in two minutes to the onion. First, lightly fry, then cover and bring to readiness for 15 minutes. At the end, the lid must be removed, the remaining water must be evaporated. Salt and pepper the champignons.

Cool the mushrooms and onions, send them to a food processor and chop, gradually adding the remaining butter. You don't need to melt it. Beat everything together, taste the pate, you can also add salt.

We just cut the dill into small crumbs and pour it into the pate, stir. Transfer to a container, close and cool. We use for greasing toasts, sandwiches, filling tartlets and any other purpose. The same pate can be used to grease liver and zucchini snack cakes.

If you plan to store the pate for several days, then it is better not to add fresh dill inside, but use it directly on appetizers for decoration.

Option 2: A quick recipe for mushroom pâté with melted cheese

For such a pate, you need not only processed cheese, but also pickled mushrooms. We choose at our discretion: champignons, chanterelles, honey mushrooms or any other types. Cheese is best taken soft in trays with creamy or mushroom flavor. An option with herbs is allowed, but in no case with ham, seafood and other fillers that are unsuitable to taste.

Ingredients

• 150 g soft cheese;
• 130 g pickled mushrooms;
• 4 sprigs of dill;
• 2-3 tablespoons of sour cream;
• a clove of garlic.

How to quickly make mushroom pate

We pour the mushrooms into a strainer and leave for a few minutes. If suddenly they are very salty, then you can just hold it for a few minutes. cold water, only then we squeeze thoroughly. Throw in a blender, add garlic, herbs and puree until smooth.

Add to mushrooms soft cheese, while we introduce one spoonful of sour cream and beat again. If you are satisfied with the consistency, then put the mushroom pate into a convenient dish. If it turned out to be thick, then we introduce more sour cream.

You can dilute such a paste with mayonnaise. If soft cheese is used, then an additive is not always needed. If the curds are in foil, then the mass will turn out to be thick, for fluidity you need to slightly dilute it, otherwise after cooling it will be impossible to smudge the pate.

Option 3: Mushroom and Lentil Pâté

A very popular variant of mushroom pate, rich in proteins and valuable minerals. If you reduce the amount of fat, you get excellent diet snack... To prepare such a pate, you can take any mushrooms, the color of the lentils also does not matter. The recipe will be lean and suitable for a vegetarian table if you use vegetable oil.

Ingredients

• 150 g champignons;
• 80 g lentils;
• 100 g onions;
• 35 ml of oil;
• a mixture of peppers;
• 1 tbsp. l. soy sauce;
• 2 tbsp. l. lemon juice;
• a clove of garlic.

How to cook

Cook the lentils until soft, just drain the excess water, it is better to discard and cool in a sieve. During cooking, you can skip the salt so as not to delay the process.

Chop the onion, pour into hot oil. Start frying. Cut the mushrooms into slices, add to the onion. We bring it to readiness. Chop the garlic, add. Pour in soy sauce, pepper, stir.

Cool all ingredients. Grind lentils and mushrooms with a blender. Pour lemon juice in the process. If the consistency of the mushroom pâté is not to your liking, you can add a little mayonnaise. Sour cream or broth.

The cooking time of lentils directly depends on the variety or its ripeness, it can range from 15 to 60 minutes. If the beans take a long time to cook, you can soak them beforehand.

Option 4: Mushroom pate with liver

One of the most delicious, aromatic and beneficial recipes for mushroom pate. You can take chicken, beef and even pork liver for him, this is not so important. Additionally, lard is used for frying, you can cook in butter.

Ingredients

• 300 g champignons;
• 130 g lard;
• 300 g liver;
• 30 g butter;
• one carrot;
• large onion;
• 2 cloves of garlic;
• spices.

Step by step recipe

We cut the bacon into pieces, it is advisable to immediately remove the skin, send it to the pan and fry the pieces until golden brown. We take out. Throw in the chopped in large pieces onion, stir, fry for a couple of minutes. We clean and cut the carrots into circles, throw them next. Cooking vegetables for about five minutes.

Rinse the liver. If it is pork or beef, it can be soaked in cold milk. Be sure to remove all films. Cut into pieces, add to the vegetables. Fry for a minute, return the pieces of bacon, cover and simmer until tender for about fifteen minutes.

Fry the mushrooms in oil until tender, season with garlic at the end. If other mushrooms are used, then first cook, then lightly sauté.

Cool the liver with vegetables and champignon. Add salt, pepper, beat everything with a blender. Can be minced several times. Cool the pate for an hour before use.

If you want to get a fragrant pate, then add fresh garlic cloves to it, you do not need to fry and warm anything.

Option 5: Mushroom pate with boiled eggs

Simple, satisfying and delicious recipe mushroom pate. We cook hard-boiled eggs for him, just the number of pieces is indicated. We choose mushrooms at our discretion.

Ingredients

• 300 g of mushrooms;
• 3 eggs;
• 60 g butter;
• 30 ml of lean oil;
• bulb;
• carrot;
• spices.

How to cook

Chop the mushrooms, onions and carrots. Pour into a frying pan vegetable oil, add vegetables, cook for three minutes. Add mushrooms and fry for a couple of minutes, cover and simmer until cooked. Salt, cool.

Peel the boiled eggs, cut them in half or quarters, put them in a bowl, add the mushrooms and vegetables, beat the pate until smooth. We taste, season with spices and add butter. Beat again. Keep in the refrigerator until use.

If frozen mushrooms are used to make the pate, it is advisable to let them thaw, and then squeeze out the excess water.

Option 6: Mushroom pate with eggplant

The recipe for a delicious spread for bread. You can use this pate as a stand-alone snack. Eggplants for him need fresh, here they are baked whole with the skin. But you can also make a pate with fried vegetables.

Ingredients

• 500 g eggplant;
• 200 g champignons;
• 1 onion;
• 15 ml soy sauce;
• 3 tablespoons of oil;
• 1 tsp lemon juice;
• spices.

How to cook

Put the eggplants on a baking sheet and send them to bake in the oven until brown. You can grill or grill the vegetable. Cool, carefully remove the crust, transfer the pulp to the combine.

While the eggplants are cooking, chop the onion and fry in oil. Add the chopped mushrooms. We bring the mushrooms to readiness. Season with spices, sprinkle soy sauce and cool it too.

Grind mushrooms and eggplants. Add lemon juice at the end. We taste it. If necessary, add more salt, any other spices are allowed, garlic with herbs will not be superfluous either. Cool the pate.

It is not always necessary to dilute the pate, sometimes initially a weak and flowing mass is obtained. In this case, it needs to be thickened. Grated is ideal for this. hard cheese, you can add some croutons.

An unusually aromatic and tasty snack made from forest gifts, called mushroom pâté or caviar, is very easy to make. You can use not only fresh fruits, but also frozen, dried or salted ones.

An unusually aromatic and tasty snack made from forest gifts, called mushroom pâté or caviar, is very easy to make

Mushrooms, honey mushrooms, boletus, chanterelles or any other edible representatives of the mushroom kingdom are used as the main product, and snacks made from forest species are more aromatic and tasty. At the same time, it is very strongly corrected with the help of spices and their quantity.

A simple recipe for mushroom pate

It is necessary to pre-process the fruits, thoroughly cleaning them from forest debris and rinse them. It is enough to rinse and chop purchased champignons. From kitchen utensils, take a frying pan, a meat grinder or blender, a knife and a cutting board. For quick way preparing snacks will be needed:

• mushrooms 0.4 kg;
• bulb;
• a couple of cloves of garlic;
• spices.

Uncomplicated process:

1. Cut the peeled onion into pieces. Saute and place in a free container.
2. The forest product should be boiled for half an hour. Then strain and fill with new water. After 30 minutes, strain with a colander. Chill and chop. Oyster mushrooms or champignons can be cut without boiling. First, soak the dried raw materials in water, and then boil until tender. If desired, more than one type of mushroom is used.
3. Put the mushrooms in the heated oil and fry. The release of liquid helps to extinguish. After evaporation, the pieces will cook through.
4. Add onion and stir. Remove after 10 minutes. Season with salt and pepper. At the final stage, add chopped garlic cloves or passed through a press.
5. Transfer the mass to a deep container and puree with a blender.

The chilled snack can be spread over toast.

How to quickly make mushroom pate (video)

How to make oyster mushroom pate at home

To prepare a snack, you need to stock up on the following products:

• 0.3 kg of oyster mushrooms;
• vegetable oil (4 tablespoons);
• bulb;
• a clove of garlic.

Step by step guide:

1. Grind the dried mushrooms.
2. Chop the onion and fry until transparent.
3. Pour into a container for frying oyster mushrooms. After 10 minutes, add salt, garlic and spices. Mix.

Pass the mushroom composition through a meat grinder, then grind with a blender. For storage, transfer to jars and put in a cold place.

You can add carrots to the dish. For 1 kg of mushrooms, in addition to carrots, you need 4 onions and butter (150 g).

1. Cut the washed mushrooms and pour into a frying pan with vegetable oil.
2. Chop the vegetables: grate the carrots, chop the onion. Transfer to mushrooms.
3. After cooking, cool, add butter and seasoning.

Put the caviar, chopped with a blender, into a container. When used, you can crumble the herbs and add mayonnaise.

How to make mushroom and cream cheese pate

Thanks to the addition of cheese, the structure of the snack is tender with creamy taste... Any fruits are taken, both collected independently and purchased in a store. If champignons are used, then for 300 g, you will need:

• 2 onions;
• some white bread;
• a clove of garlic;
• 80 g butter;
• nutmeg;
• parsley;
• 100 g processed cheese(1 pack).

Sequencing:

1. Chop and fry the onion and garlic in butter.
2. Add mushroom pieces and cover.
3. After a third of an hour, open the dishes to evaporate the excess liquid.
4. Put the onion-mushroom mass in a deep bowl, add pieces of cheese, butter and bread. Grind with a blender.
5. Season with spices. Beat again, then send to cool in the refrigerator.

Serve with parsley and basil.

If desired, semolina (2 tablespoons) is included in the recipe. In this case, add cereal to the pan while frying the mushrooms.

Mushroom and cream cheese pate

Recipe for mushroom oyster mushroom pate with vegetables

The pate is great dish, suitable not only for small snacks, but also as fillings. There are more than a dozen recipes, both easy to prepare and those with which you have to tinker a little. Following the recommendations, you can cook excellent caviar.

For 1 kg of oyster mushrooms you will need:

• 3 potatoes;
• a couple of carrots;
• 300 g cauliflower;
• 3 onions;
• 200 g butter;
• 4 cloves of garlic;
• 1 teaspoon mushroom seasoning
• half a glass mushroom broth;
• salt and pepper.

Cooking snacks:

1. Pour the washed oyster mushrooms with salted water and cook for a third of an hour. Strain with a colander, cool, chop into small pieces. Do not pour out the whole mushroom broth.
2. Sauté the chopped garlic, add the onion cubes and continue to fry.
3. Add mushrooms and after 10 minutes season with allspice and other spices.
4. Add mushroom broth and simmer for another quarter of an hour.
5. Place cauliflower divided into inflorescences in salted water.
6. Boil potatoes and carrots in another dish. Then finely chop and combine with oyster mushrooms.
7. Beat until smooth with a blender. Add parsley if desired.

The pasta can be used as a filling for pancakes.

How to make mushroom caviar for the winter (video)

How to make mushroom pate for the winter at home

Depending on the products used, the mushroom dish has a different flavor. Jars with pate, intended for long-term storage, are subject to mandatory sterilization. It is better to take plastic covers than metal ones. All ingredients included in the recipe must be thermally processed.

To prepare a winter preparation from boiled mushrooms, you will need to stock up on:

• 0.5 kg honey agaric;
• 3 onions;
• 100 ml vinegar;
• carrot;
• head of garlic;
• peppercorns, cloves, herbs.

Mushroom pate is best kept in glass jars.

Uncomplicated cooking process:

1. Rinse the mushrooms thoroughly, cut large pieces, boil in salted water. If champignons or oyster mushrooms are used, 30 minutes is enough.
2. Chop vegetables and fry until golden brown. Combine with mushrooms.
3. Grind the resulting mixture through a meat grinder or blender. Top up with vinegar and stir again.
4. Pour chopped herbs and garlic on the bottom of the jars, then put mushroom puree and cover with horseradish leaves.

For the preparation of the pate, you can use as the main product fresh mushrooms(500 g), as well as:

• onion head;
• 2 teaspoons lemon juice
• spices and herbs.

When using milk mushrooms or valuevs in this recipe, it is recommended to pre-soak them for several days. Further:

1. Cut the mushrooms into pieces and put on low heat.
2. Cool in an hour. Scroll through a meat grinder with spices and fried onions.

Arrange the onion-mushroom mass in sterilized jars.

Mushroom pate for the winter at home

Mushroom pate from dried mushrooms

Suitable for pâté and dried mushrooms... In this case, the aroma will be even stronger. The list of ingredients includes:

• 0.5 kg of dried mushrooms;
• a pair of onions;
• spices.

Dry fruits should be soaked in water for 5 hours to swell. Then strain and cover with clean water.

1. Boil the mushrooms until tender, then cut into small cubes.
2. Fry chopped onions. Add mushrooms, salt, pepper to it.
3. Turn off the fire after 10 minutes.

After cooling, mash using a meat grinder or blender. Then distribute to banks. Gourmets will also appreciate the pate made from frozen or canned raw materials.

Porcini mushroom pate (video)

The main condition in the preparation of mushroom pate is thorough grinding of all components so that the mass is homogeneous and elastic with the consistency of a paste. To achieve a uniform taste, it is recommended to salt before the grinding procedure. Greens can be fresh or boiled in boiling water for 5 minutes. In this case, the taste is more pronounced.

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