Honey agaric pate. mushroom pate

Calories: Not specified
Cooking time: Not indicated

Airy mushroom pate is the perfect sandwich mass. It is quite plastic, easily spread on toast and evenly distributed. Carrots give the champignons a sunny orange color; without it, the pate would have turned out to be inexpressive and gray. The minimum amount of salt and sugar is taken in order to only emphasize the real taste of mushrooms and vegetables. If the pate is not intended for long-term storage, then vinegar can be discarded. And the dish will become quite vegetarian. But in winter preparations, vinegar must be present, it acts as a preservative and stabilizes the taste. Mushroom pate is in demand at receptions and impromptu tea ceremonies. It is spread on bread squares or curly crackers.




- champignons - 1 kilogram;
- tomatoes - 1-2 pieces;
- onions - 2 pieces;
- carrots - 3 pieces;
- Bulgarian pepper - 2 pieces;
- garlic - 3 cloves;
- black peppercorns - 1 teaspoon;
- salt - 1 tablespoon;
- sugar - 1 dessert spoon;
- vinegar - 1 tablespoon;
- sunflower oil - 250 milliliters.
Mushroom pate for the winter - preparation of the day.

Recipe with photo step by step:

Mushrooms with a light brown cap are called "royal" champignons. They are characterized by a real “forest” smell, so for a fragrant pate for the winter, you should look for just such a variety.
Mushrooms are sorted and washed. Then they are thrown into boiling water and boiled for 5 five minutes. The abundant foam that appears will take away with it all the harmful components that are contained in these greenhouse mushrooms. Mushrooms are washed, set aside to cool.




The onion is cut into large half rings and fried until golden brown. The shape of the cut is not critical, since in the future all the vegetables are passed through a blender. But you can’t add raw onions to the pate, otherwise the taste of the dish will turn out to be completely different.




Mushrooms are crushed with a blender, as a result, a delicate homogeneous mass is formed.
It is interesting that boiled "royal" champignons show some peculiar nutty flavor. In the blender, you need to set the most powerful mode so that there are no small pieces in the mushroom puree.




Carrots, fried onions, peppers and tomato slices are chopped with a blender.






Mix mushroom and vegetable pate.




Add salt, sugar, pepper.




Pour one glass of water and the entire norm of sunflower oil into the pan. Mushroom pate is cooked for 30 minutes at a low boil. For the first 15 minutes, the pate boils under the lid so that the vegetable juice stands out intensely. Then the lid is removed, as the mushroom pate should be thick. During this time, all excess liquid will boil away. Pour 1 tablespoon of 9% vinegar into the finished pate, then boil for another 3 minutes.




Put hot pate in sterilized jars.






Mushroom pate can be stored for the winter for a year.

Recall that last time we told

And to the computer!!

Mushroom pate or mushroom caviar - it's so delicious! As it cooks, such amazing mushroom aromas fly around the house. I immediately want to go to the forest with a basket, where there is wet moss, creaky pines, mushrooms and the enjoyment of silence and loneliness. Nowhere do I feel so good as at home and in the forest.

Mushroom caviar can be prepared from a variety of mushrooms that you have available or have the opportunity to buy - from rows, honey mushrooms, chanterelles, porcini, champignons, - in general, from any. Even from wet oils, excellent mushroom caviar will turn out if they are well fried. Mushroom caviar can be rolled up in jars for the winter, you can cook in small portions, because it is easy and fast to make.

Ingredients for cooking mushroom caviar:

Fresh mushrooms - 1 kg Bulb onion - 300 g Vegetable oil - 3 tbsp. Garlic - to taste Salt - to taste Pepper to taste.

Mushrooms for caviar must first be sorted out, washed thoroughly, poured with water (so that it completely covers the mushrooms) and put to boil over moderate heat. As soon as the mushrooms boil, the fire is reduced, and they are boiled for 20-30 minutes. If store-bought champignons are used for caviar, then the cooking time is reduced to 5-10 minutes. After the mushrooms are leaned back in a colander and left to drain excess moisture. Cooled and drained mushrooms are crushed with a knife; you can also use a blender or a meat grinder for chopping. I prefer to add mushrooms to onions and then fry together.

While the mushrooms are cooling, you need to cook the onions. It is peeled, finely chopped and thoroughly fried to a light brown color in a pre-heated frying pan in vegetable oil. When the onion is cooked, the mushroom mass is poured into it, garlic cloves are pressed through the garlic press, black pepper and salt are added to taste.

The taste of your mushroom caviar also depends on the delicious fried onions. Fry the mushrooms until cooked and a delicious fried crust. Some mushrooms need more time, others less. The frying time also depends on the number of mushrooms. On average, 20-30 minutes. A couple of minutes before the readiness, add chopped garlic, salt, herbs, pepper. Pepper in caviar gives taste, aroma, so do not spare the pepper and sweat with mushrooms for a couple of minutes, so that the pepper gives the caviar its aroma. Add garlic to taste.

Then we transfer the fried mushrooms with onions to the pan, and pierce with a blender. This is if you want to get a mushroom pate.

And if you scroll in a meat grinder, then you get mushroom caviar. Caviar can be eaten as a snack, you can cook lean soup with it, or add it to boiled potatoes, pasta, rice or buckwheat, there are many options to cook a quick dinner. Caviar from mushrooms in fasting especially helps out.There are several options for mushroom caviar, they differ in the addition of different products, for example, by adding garlic, we will already get a new taste. You can also add tomatoes or tomato paste, but this is not for everybody.

Coarsely chop different mushrooms, boil in salted water for 10 minutes. Pass through a meat grinder using a large grate. Finely chop the onion, grate the carrots on a coarse grater and fry in 1 glass of refined sunflower oil.Mix mushrooms with onions and carrots, add 1 more glass of vegetable mala, bay leaf, black and red pepper, salt.Simmer everything for 2 hours. Add vinegar at the end.Place hot caviar in clean, dry, sterilized jars and roll up. Screw caps can also be used. The main thing is that everything is sterile.The caviar is tender, tasty and eaten very quickly.

Honey mushrooms are a godsend for both the mushroom picker and the culinary specialist. Firstly, they always grow in abundance, and secondly, they are good in many dishes. In this recipe, we will prepare another variation - a pate of mushrooms, forest mushrooms. With a slice of white bread, the appetizer is in perfect harmony, and it fits perfectly with boiled potatoes.

I want to say right away that you can take absolutely any mushrooms: oyster mushrooms, champignons or forest ones, in which you are confident and know how to collect, process and cook.

We are already preparing a similar dish - also a lean option. And today our dish will be made from forest mushrooms - honey mushrooms.

• mushrooms (forest) - 1 kg;
• onion - 160 g;
• cockerel greens, dill - 50 g;
• a mixture of ground peppers (assorted) - 10 g;
• butter - 25 g;
• sunflower table oil - 12 ml;
• lemon juice - 15 ml;
• salt (food, rock) - 40 g.

Mushroom pate recipe

Forest autumn mushrooms differ from other mushrooms in a slightly sweet, slightly Shrovetide flavor. It is this feature that allows you to use mushrooms paired with citric acid, a fresh mix of greens - you get a spicy salty aftertaste, pickled mushrooms have the same.

We clean the legs of honey mushrooms from rings, cut them off by a third of the length.

Rinse the mushrooms under running water until the moisture soaks them.

We shift into a large saucepan, pouring cold filtered water above the middle. Bring to a boil - salt on a boil. Cook for at least 40 minutes over medium heat, removing the foam.

Drain the water from the pan, throwing the mushrooms into a sieve - you do not need to rinse them.

Melt a piece of butter in sunflower oil, heating until it sizzles, then immediately spread the entire portion of the chopped onion.

Add mushrooms to the fried onion, mix. Reduce the heat and, without covering the pan with a lid, continue frying for 10-12 minutes. Mushrooms constantly stir, season with pepper platter when ready.

There is a basis for mushroom pate - the last touch remains, bring to the desired consistency, grind in a blender. We shift the mushroom frying into the thicket of a blender, at medium speed, break it down to a homogeneous mass.

Lastly, season with fresh herbs, flavor with lemon juice - grind again at low speed.

Mushroom pate can be served with croutons or a slice of baguette.

Bon appetit!

In this article, you will learn how to cook delicious mushroom pate. The recipe is very simple, and even an inexperienced hostess can handle it. Read our tips carefully, cook and surprise your guests with new dishes.

Pate from for the winter

Here is a very simple recipe that avid mushroom pickers will love. This pate can be used to make sandwiches and any other snacks.

Ingredients:

• White mushrooms and champignons - 800 grams of each type.
• Two bulbs.
• Vegetable oil and salt - to taste.

How to cook delicious mushroom pate? The recipe for the winter is as follows:

• Peel the mushrooms, wash, sort and cut arbitrarily into small pieces.
• First, fry the porcini mushrooms, and then add the mushrooms to them.
• Separately, fry the peeled and very finely chopped onion.
• Put the prepared foods in the pan and add one glass of water to them. Simmer the mushrooms until all the liquid has evaporated.
• Transfer the mushrooms to a blender bowl and chop. Add salt and any seasonings you like to them.

Arrange the finished pate in clean jars, and then sterilize the blanks for ten minutes. Roll up the mushrooms and send them to storage in the pantry.

White mushroom pate for the winter

Mushroom recipes are often similar to each other. But we invite you to get acquainted with the original version of the preparation of pate.

Ingredients of the dish:

• White mushrooms - one and a half kilograms.
• Two carrots.
• Two bulbs.
• Two tomatoes.
• 300 ml vegetable oil.

So, we are preparing a paste of porcini mushrooms for the winter. Read the appetizer recipe below:

• Clean freshly picked mushrooms from dirt and leaves. After that, cut them into pieces and boil in salted water.
• Then fry the boiled mushrooms in vegetable oil. Don't forget to salt them and season them with your favorite spices.
• Peel the vegetables, chop and fry in another pan.
• Combine the prepared products in a suitable bowl, chop with a blender and mix.
• Arrange the pate in sterilized jars, pour a little oil and vinegar into each.

Seal the jars with lids, turn upside down and leave to cool under a blanket or winter clothing. The next day, the pate can be stored in a dark, cool place.

Delicate forest mushroom pate

Use our recipe for delicious and satisfying snacks.

Products:

• 100 grams of white beans.
• 200 grams of any forest mushrooms.
• One small bulb.
• Little carrot.
• A tablespoon of olive oil.
• Three sprigs of dill.
• A pinch of nutmeg, basil, salt and ground pepper.

Cooking mushroom pate. The recipe for the dish is quite simple:

• Soak the beans in cold water for four hours. After that, boil it until tender and transfer to a separate bowl, after draining the liquid.
• Clean vegetables. Grate the carrots, and finely chop the onion. Fry the food until cooked in olive oil.
• Peel the mushrooms, finely chop and transfer to the pan, to the vegetables. Cook them until all excess moisture has evaporated.
• Combine all prepared foods, add spices, herbs and salt to them. After that, grind them with a blender to the state of gruel.

Transfer the finished pate to a plastic container and store in the refrigerator.

Chicken liver and dried mushroom pate

You can prepare a fragrant snack from forest mushrooms at any time of the year. For her you will need:

• 500 grams of chicken liver.
• 100 grams of dried mushrooms.
• 50 grams of bacon.
• One bulb.
• One clove of garlic.
• 100 grams of butter.
• Provencal herbs.
• A mixture of peppers.
• Salt.
• 75 ml brandy.

How to cook chicken pate Recipe appetizer read below:

• Soak dried mushrooms in water for a quarter of an hour. After that, cut them very finely and fry in a pan until cooked.
• Finely chop the peeled onion and bacon. Fry foods separately by mixing them with Provence herbs.
• Free the liver from the films and cut it into pieces. After that, bring to readiness in a pan. At the very end, mix it with the onion mixture and pour in the cognac. Wait for the liquid to evaporate.
• Grind the liver with a blender and combine it with mushrooms. If it seems to you that the pate is too dense, then dilute it with cream.

Arrange the blanks in silicone molds, and pour a little melted butter on top. Put the pate in the refrigerator for a couple of hours.

Chicken and mushroom pate

This delicate dish will please even the most severe critic. Take the following ingredients for it:

• Champignons - 250 grams.
• Chicken breast - 300 grams.
• Two eggs.
• Orange peel.
• Cream - 60 ml.
• Breadcrumbs - 25 grams.

Cooking delicious chicken pate with mushrooms. Read the recipe for an unusual dish here:

• Process the mushrooms and cut them into pieces.
• Pass the breasts through a meat grinder.
• Mix prepared foods, add eggs, zest, cream and crackers to them. Salt the minced meat and season with spices to taste.
• Cover the baking dish with parchment. Spread the chicken and mushroom mixture over it. Cover the bowl with a second sheet of paper.

Bake the pâté until it is firm. Put the finished dish on a plate and cut into slices with a very sharp knife. Serve the pâté hot or cold.

Pate of vegetables and mushrooms

We invite you to try another seasonal dish of zucchini and forest mushrooms.

Ingredients:

• Zucchini - 400 grams.
• Mushrooms - 300 grams.
• One onion and one carrot.
• Two cloves of garlic.
• Two tablespoons of soy sauce.
• Spices to taste (thyme, black pepper, nutmeg, curry, coriander).
• Processed cheese or cottage cheese - 100 grams.

Cooking mushroom pate. The recipe will help you cope with the task:

• Peel the zucchini and grate on a fine grater. Put them in a bowl, salt and leave for half an hour.
• Mushrooms, carrots and onions finely chop, and then fry until tender. Mix foods with salt and spices.
• Roast the zucchini separately.
• Combine the ingredients in the bowl of the food processor, add the grated cheese and beat.

Use the finished pate for making sandwiches or as a filling for tartlets.

Liver and mushroom pate with lingonberry sauce

A delicate creamy dish is surprisingly easy to prepare. You will need the following products:

• Chicken liver - 500 grams.
• White onion - one piece.
• Oyster mushrooms - 200 grams.
• Butter - 100 grams.
• Cream 10% fat - 150 grams.
• Light beer - 100 grams.
• Lingonberry sauce - two tablespoons.
• Olive oil.
• Salt.
• Pink and black pepper.

With mushrooms it is quite simple:

• Rinse the liver, remove the films and cut off excess fat.
• Process the mushrooms, cut and fry in a pan.
• Cut the onion into rings and fry in olive oil along with the liver. When the products are almost ready, add beer to them. After a while, pour in the cream and berry sauce.
• Place all ingredients in a blender and blend until smooth.

Put the pâté in clay molds, pour in melted butter and sprinkle. Put the dish in the refrigerator for a day.

Delicious pate of their mushrooms and beans

This is a great snack to help you out at any time of the day. You can offer it to unexpected guests or serve it for breakfast.

Ingredients:

• Half a glass of beans.
• 200 grams of champignons or oyster mushrooms.
• Three bulbs.
• Two carrots.
• Olive oil.
• Salt and spices.

How to cook mushroom pate? The recipe for a hearty snack is in front of you:

• Soak beans overnight and then boil until tender.
• Grate carrots and fry. When it is ready, add chopped mushrooms and onions to it.
• Put the beans in the pan, add a glass of water and simmer the food for ten minutes.

Grind the products with a blender until a homogeneous mass is obtained, transfer the pate to a container and put it in the refrigerator for one hour.

We hope you enjoy the mushroom pâté. You can choose the recipe according to your taste and please your guests with a new dish.