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 cuisine.

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 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.

Pate recipes

A simple step-by-step recipe with photos and videos that makes it easy to prepare a delicious and light mushroom pate, as well as several cooking options.

500 g

25 min

200 kcal

5/5 (7)

Pate is a very convenient snack. You can not only spread it on bread or toast, but also fill baskets and even eclairs. It is prepared from different products and can be meat, liver, chicken, fish, vegetable or mushroom. On the last option, I would like to dwell in more detail and tell you how it can be prepared.

Any mushrooms are suitable for such a pate: fresh, dry or frozen. It can be both forest mushrooms and ordinary champignons or oyster mushrooms.

I offer you a very simple recipe for mushroom pate, and I will also tell you how and with what else you can cook it.

Ingredients and preparation

Kitchenware: frying pan, cutting board, blender.

List of required ingredients:

Cooking sequence

1. We clean the onion and cut it into small pieces.
   
   
2. We heat the pan, pour a little oil and pass the onion until a transparent and light golden state. Then we put it from the pan into another bowl.
   
   
3. Now about mushrooms. If you have forest mushrooms, then we clean and boil them for about 30 minutes. Drain the water and boil the same amount in new water. After that, we filter through a colander, cool and randomly cut. It can be mushrooms, white, boletus and so on.
   
   
4. We clean the champignons or oyster mushrooms and cut them immediately. They don't need to be boiled.
   
   
5. Dried mushrooms must first be soaked in water, and then boiled once until tender.
   
   
6. You can use several types of mushrooms for pate at once.
7. Heat the pan again, add a little oil and fry the mushrooms.
   
   
8. First, they will release a liquid that will help them stew, and then they will begin to fry. At this time, add the onion. Stir and cook for another 5-10 minutes.
   
   
9. Sprinkle salt and ground black pepper to taste. You can add other spices that are suitable for mushrooms.
   
   
10. At the end of cooking, add chopped garlic. It can be cut very finely with a knife or passed through a garlic press.
    
    
11. After the mushrooms are cooked, we transfer them to a convenient deep bowl, take a blender and use it to make a homogeneous puree.
    
    
12. We cool the mushroom pate and can spread it on toast or use it for another purpose.
    
    

Other options for cooking mushroom pate

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

2018-07-05 Marina Vykhodtseva

Grade
prescription

1954

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

17 gr.

carbohydrates

3 gr.

176 kcal.

Option 1: Classic Mushroom and Onion Pate

For mushroom pate according to this recipe, ordinary champignons will be used. Well, if they are not frozen. Otherwise, after thawing, there will be a lot of water. It is not necessary to boil the mushrooms, we will cut and fry immediately. This requires a frying pan. The pate is stored for no more than three days, so it is not recommended to cook it in large quantities.

Ingredients

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

Step by step recipe for classic mushroom pate

Separate about 25 grams of butter and put in a large frying pan. 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 start frying. Cut the garlic into slices, throw it behind the onion.

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

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

Just chop the dill into small pieces and pour into the pate, stir. Transfer to a container, close and refrigerate. We use it for greasing toasts, sandwiches, filling tartlets and any other purposes. The same pate can be used to grease liver and squash snack cakes.

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

Option 2: Quick recipe for mushroom pate with melted cheese

For such a pate, you need not only processed cheese, but also pickled mushrooms. We choose at our discretion: champignons, chanterelles, mushrooms or any other species. It is best to take soft cheese in trays with a creamy or mushroom flavor. A variant with greens is allowed, but in no case with ham, seafood and other fillers that are unsuitable for 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 cook mushroom pate

Drain the mushrooms into a strainer and leave for a few minutes. If suddenly they are very salty, then you can just hold them for a few minutes in cold water, only then carefully squeeze them out. We throw it into a blender, add garlic, herbs and puree until a homogeneous gruel.

Add soft cheese to the mushrooms while adding one tablespoon of sour cream and beat again. If the consistency suits, then we shift the mushroom pate into a convenient dish. If it turned out thick, then we introduce more sour cream.

You can dilute such a pate 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 dilute it a little, otherwise it will be impossible to spread the pate after cooling.

Option 3: Mushroom and Lentil Pate

A very popular variant of mushroom pâté, rich in proteins and valuable minerals. If you reduce the amount of fat, you get a great 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 vegetable oil is used.

Ingredients

• 150 g of champignons;
• 80 g lentils;
• 100 g of onion;
• 35 ml of oil;
• a mixture of peppers;
• 1 st. 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 recline and cool in a sieve. During cooking, you can not salt, so as not to delay the process.

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

Cool down all ingredients. Grind lentils and mushrooms with a blender. In the process, pour in the lemon juice. If the consistency of the mushroom pate does not suit you, you can add a little mayonnaise. Sour cream or broth.

Cooking time of lentils directly depends on the variety or its maturity, it can vary from 15 to 60 minutes. If the beans are cooking for a long time, then you can soak them in advance.

Option 4: Mushroom Liver Pate

One of the most delicious, fragrant and profitable mushroom pate recipes. 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 of champignons;
• 130 g of fat;
• 300 g of liver;
• 30 g of oil;
• one carrot;
• large onion;
• 2 cloves of garlic;
• spices.

Step by step recipe

We cut the lard 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 onion chopped into large pieces, stir, fry for a couple of minutes. Peel and cut the carrots into circles, throw next. We cook vegetables for five minutes.

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

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

Cool the liver with vegetables and champignon. Add salt, pepper, beat everything with a blender. You can skip several times through a meat grinder. Refrigerate the pâté for an hour before serving.

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

Option 5: Mushroom Pate with Boiled Eggs

A simple, hearty and delicious recipe for mushroom pate. We cook hard-boiled eggs for him, the number of things is simply indicated. Mushrooms of your choice.

Ingredients

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

How to cook

Mushrooms, onions and carrots cut. Pour vegetable oil into the pan, add vegetables, cook for three minutes. Add mushrooms and fry for a couple more minutes, cover and simmer until fully cooked. Salt, chill.

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

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

Option 6: Mushroom Pate with Eggplant

Recipe for a delicious spread for bread. You can use this pate as an independent snack. Eggplants for it need fresh, here they are baked whole with the skin. But you can also make pate with fried vegetables.

Ingredients

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

How to cook

Put eggplant on a baking sheet and send to bake in the oven until brown. You can cook vegetables on the grill or on the grill. Cool, carefully remove the crust, transfer the pulp to the processor.

While the eggplant is cooking, chop the onion, fry in oil. Add chopped mushrooms. We bring the mushrooms to readiness. Season with spices, sprinkle with soy sauce and also cool.

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

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

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

Snack
Servings - 2
Cooking time - 0 h 30 min

Mushroom pate: how to cook

To begin with, peel the onions and carrots, finely chop the onion, grate the carrots on a coarse or fine grater. Fry in a hot skillet with melted butter until soft. If there is no ghee - it does not matter, just use regular butter, approximately 70 grams.

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

Transfer the fried mushrooms to a bowl and set aside. Hard boil the eggs, cool, peel and send to the mushrooms. Salt to taste.

Grind the mushrooms with eggs into a homogeneous mass.