Frozen mushroom pate. Easy cooking process

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 for 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 after cooling the pate will be impossible to spread.

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.

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

Fragrant mushroom pate will always come in handy. Sandwiches with 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 at the store or from mushroom pickers and in just half an hour you can cook this hearty dish at home.

Mushrooms are considered quite heavy food, so they are usually used to make pate with various fillings - potatoes, chicken eggs, carrots, onions and garlic, cream and butter. These ingredients favorably set off the taste of mushrooms and make it more tender and pleasant.

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

Mushroom burgundy pate

Delicate pate with cream of fresh champignons and mushrooms.

Ingredients:

• Fresh champignons - 200 g.
• Mushrooms - 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. Finely chop the garlic and onion, chop the rosemary leaves.
2. Heat oil in a frying pan and sauté vegetables in it until the onion is translucent. In this case, it is not necessary to fry it, since the pate will eventually acquire a specific flavor.
3. Boil the mushrooms whole (the taste is better preserved) in lightly salted water and cut into smaller pieces.
4. Place in skillet with onion and garlic. Pour in the cream and simmer over medium heat, covering the dishes with a lid.
5. Salt, season, pepper.
6. When the mushrooms reach readiness, remove the pan from the heat and cool its contents a little. Then puree with an immersion blender.
7. Add butter to the puree, mix quickly, cover with a lid.
8. Let stand for 10 minutes and serve from the table in tartlets, on a baguette or tortillas.

Assorted forest mushroom pate with carrots and onions

Any mushroom picker faces a mushroom variety. A delicious roast or julienne from such a platter may not work, but a fragrant pate is easy. When using a 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.
• Onion - 3 pcs.
• Large carrots - 1 pc.
• Butter - 150 g.
• Nutmeg.
• Black pepper.
• Fine boiled salt.
• Broth - 1 tbsp.

Cooking method:

1. Clean and wash mushrooms. Boil in lightly salted water and finely chop.
2. Chop the onion into a cube. Grate carrots and celery root on a coarse grater.
3. Melt a piece of butter (50 grams) in a deep frying pan or saucepan with a multi-layered bottom.
4. Sauté the onions, celery and carrots together until soft. Then add mushrooms to them. Salt, sprinkle with nutmeg and pepper.
5. All the contents of the pan are well fried and pour the broth. Cover and simmer for about 15 minutes.
6. Puree with an immersion blender until smooth. Fill with remaining oil.
7. Let the pate cool and thicken. To do this, remove the lid from the pan.
8. Serve on tortillas, pancakes, baguettes or waffle tartlets.
9. Garnish with finely chopped parsley if desired.

Mushroom pate of oyster mushrooms with vegetables

Very delicate pate with a subtle aroma of mushrooms. Ideal with light vegetable salads and crispy flatbreads. To make the taste organic, you need to maintain a proportion of 2 to 1, 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.
• Carrot - 1 pc.
• Cauliflower - 300 g.
• Onion - 2 pcs.
• Black pepper.
• Butter - 150 g.
• Garlic - 3 pcs.
• Salt.
• Mix of spices for mushrooms or vegetarian dishes.
• Broth - 1 tbsp.

Cooking method:

1. Boil oyster mushrooms in salted water until tender.
2. Crush the garlic in a mortar and fry in hot butter. Immediately add finely chopped onions and oyster mushrooms to it.
3. Cover everything with a lid, season and salt to taste, pour in the broth and simmer until tender. You should get a liquidy mass.
4. Boil potatoes, cauliflower and carrots in salted water as well. Peel off the skin and chop as desired.
5. Transfer the mushroom mass with broth and boiled vegetables to a deep bowl. Collect only the leaves from the parsley (no stalks are needed) and add to the bowl. Put butter in there.
6. Puree everything until smooth.
7. Cool completely and serve with any flour product - tartlets, baguette pieces, pancakes.

Mushroom pate with sweet paprika and egg

Mushrooms for pate will suit any. The main thing is to select not just bell pepper for the pate, but juicy sweet pods of rich red color. Then the paste will turn out very bright and saturated.

Ingredients:

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

Cooking method:

1. Boil mushrooms in salted water until tender. Throw in a colander, cool and chop.
2. Peel paprika, remove seeds and stalk. Cut into cubes. Chop the onion in the same way. Chop carrots into thin strips or grate.
3. Heat the oil in a frying pan and fry the boiled mushrooms in it along with a couple of crushed garlic cloves.
4. Add carrots, chopped greens, onions and sweet paprika. Simmer covered until done. Add more broth, if necessary, to prevent the mixture from becoming too dry. Salt, season.
5. Hard boil eggs, grate.
6. Cool the prepared mass of mushrooms and vegetables slightly, puree with a blender, adding sour cream and grated chicken eggs.
7. Allow the pâté to cool completely and serve with bread, salted crackers or vegetable cuts as desired.

Mushroom Pate - General Cooking Principles

Mushroom pate is sometimes called mushroom caviar. This is an easy-to-prepare and very tasty snack that can be made from champignons, forest mushrooms, as well as dried or salted mushrooms. There are recipes for pates from two or more types of mushrooms. The principle of preparation is very simple: mushrooms are processed, subjected to heat treatment (fried, boiled or cooked in a slow cooker), then crushed with a blender until smooth.

Chopped fried onions and boiled carrots, as well as seasonings, are usually added to the mushroom pate. The pate is salted, peppered or seasoned with a special mixture for mushrooms. Ready mushroom pate needs to be cooled slightly before serving. The appetizer is served with toast, optionally decorated with herbs, chopped green onions and slices of fresh vegetables.

Mushroom pate - preparing food and dishes

To prepare mushroom pate, you will need a deep bowl, cutting board, blender, frying pan and saucepan. A multicooker may also come in handy. The finished pate is transferred to a container and placed in the refrigerator.

Great attention must be paid to the processing of mushrooms. Ordinary champignons can simply be washed and cut, and wild mushrooms need to be sorted from garbage and spoiled specimens. Mushrooms 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 first.

Mushroom Pate Recipes:

Recipe 1: Mushroom Pate

The most common mushroom pate is made from champignons. If it is possible to collect forest mushrooms, then, of course, the appetizer will be tastier from them. But even from champignons, the pate turns out to be very fragrant and tasty.

Required Ingredients:

• 1/3 kg of champignons;
• 2 medium onions;
• Three tablespoons of mayonnaise;
• Sunflower oil;
• garlic clove;
• Toast;
• Spices for mushrooms;
• Salt;
• Pepper;
• Greenery;
• Fresh vegetables for garnish.

Cooking method:

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

Recipe 2: Mushroom Pate with Melted Cheese

Mushroom pate with melted cheese is very tender and creamy. For cooking, ordinary champignons are suitable, you can also use fresh forest mushrooms.

Required Ingredients:

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

Cooking method:

Chop onion and garlic, fry in butter until golden brown. We wash the mushrooms, cut and spread to the onion. Simmer covered for 15-20 minutes. Then remove the lid and fry a little until the liquid evaporates. Cool the mushrooms, put them in a bowl, add the cheese cut into pieces, soft butter and a slice of white bread. Grind the mass with a blender. Then season the mushroom pate 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 from 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 is very rich, with a pronounced mushroom flavor.

Required Ingredients:

• Half a kilo of champignons;
• 1/3 kg of white mushrooms;
• Large onion;
• Lemon juice - one and a half tablespoons;
• Sunflower oil;
• Salt;
• A clove of garlic.

Cooking method:

We wash the champignons and cut them into several parts, we do the same with porcini mushrooms. Heat the oil in a frying pan and put all the mushrooms, mix. Fry over moderate 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, spread to the mushrooms. We also put chopped garlic there, pour in lemon juice. Season the mass with salt and pepper. Grind with a blender until a homogeneous paste-like state. Mushroom pate is ready!

Recipe 4: Dry mushroom pate

From dried mushrooms, you can make a lot of delicious and fragrant dishes, such as mouth-watering mushroom pate. The appetizer is prepared very simply, the recipe also uses onions and seasonings.

Required Ingredients:

• Dry mushrooms - 450 g;
• Several small onion heads;
• A few tablespoons of vegetable oil;
• Salt;
• Ground black pepper;
• 45 ml of 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 piece of sugar and vinegar to them. Grind all the ingredients with a blender. Boiled dry mushrooms can simply be finely chopped 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 to it;

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

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

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.