New Year's mushroom pate

Porcini mushroom pate for the winter

Recipes for delicious boletus snacks are often similar to each other. But we invite you to get acquainted with the original version of making pate.

The composition of the dish:

• Porcini mushrooms - one and a half kilograms.
• Two carrots.
• Two onions.
• Two tomatoes.
• 300 ml of vegetable oil.

So, we are preparing porcini mushroom pate for the winter. Read the appetizer recipe below:

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

Close 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 cool, dark place.

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21.03.2014

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Lean mushroom pâté from honey agarics

Instead of lemon juice, you can take vinegar and roll up this recipe for the winter.

• 500 g of mushrooms;
• 2 onions;
• 1 carrot;
• a few cloves of garlic;
• 1 lemon;
• parsley;
• spices to taste.

Cooking Algorithm:

1. Boiled mushrooms are fried until golden brown.
2. Boil carrots.
3. Cut the onion into half rings, mix with other ingredients, season with chopped garlic and stew until tender.
4. Chilled carrots are grated, parsley is chopped and combined with mushroom mass in a pan, adding spices. Stew for 10 minutes, leave for the same time in a pan, turn off the heat.
5. All are crushed, poured over with lemon juice, the ratio of salt and pepper is adjusted.

The mushroom dish will stand in the refrigerator for several days.

Any pastes are left for the winter if the jars with the product are pasteurized for 40-60 minutes and vinegar is added to them as a preservative.

Recipes for making champignon pâtés

Champignon pate and pickled honey mushrooms.

Ingredients

• 300 g champignons
• 200 g honey mushrooms (pickled)
• 2 tablespoons olive oil
• 1 onion
• 100 g green onions
• 1 tablespoon apple cider vinegar
• 3 cloves of garlic
• pepper
• salt

Mushroom pate.

Ingredients

For dough

• warm water - 1 l
• 4 cups flour

On the pate

• 10 g butter
• 5 kg fish fillet
• 2 tbsp. tablespoons of mushroom broth
• 12 large mushrooms
• salt
• pepper

1. Prepare a yeast dough with 2 cups of flour in warm water, let it rise, add 2 more cups of flour, knead the dough and roll it out in a circle.
2. Place in a greased skillet with the edges of the dough hanging over the sides of the skillet.
3. Then lay fish and mushrooms in layers, alternating them and ending with mushrooms; pinch the dough on top, garnish with the rest of the dough and grease with oil.
4. Bake in a hot oven for 45- (50) minutes. Put the finished pate on a dish and serve hot.
5. Prepare fish and mushrooms for the pate as follows: grind finely chopped fish fillets in a mortar with 2 tablespoons of mushroom broth, salt and pepper; Wash, peel, chop and fry 12 fresh mushrooms.

Champignon pate with yogurt.

Ingredients

• champignons - 200 g
• chopped onion - 1 pc.
• greens to taste
• low fat yogurt - 1 cup

to prepare mushroom pate according to this recipe, the champignons are peeled, washed, cut into large pieces, boiled in salted water, thrown in a colander, then passed through a meat grinder, poured with low-fat salted yogurt, allowed to cool, sprinkled with finely chopped onions and herbs.

Pate with mushrooms, veal, walnuts and bell pepper.

Ingredients

• veal (pulp) - 700g
• fresh mushrooms (champignons) - 300g
• walnuts - 80g
• sweet red pepper - 1 pc.
• onion - 1 pc.
• egg - 2 pcs.
• salt, ground black pepper - to taste
• butter for frying
• bread crumbs - 1 tbsp. l.

Before preparing the mushroom and meat pâté, the fresh veal pulp must be rinsed in running water and minced. Rinse the champignons, peel, chop finely (leave 10 medium-sized mushrooms intact).Throw butter into the pan, melt, put the mushrooms to stew under the lid until tender.

Blanch the bell pepper, peel, cut into small cubes. Transfer the prepared pepper to the minced meat. Drive an egg into this mass, mix, salt and pepper. Combine ready-made mushrooms with minced meat.

Grease a baking dish with a thin layer of butter (vegetable oil is also suitable). It is recommended to sprinkle bread crumbs on a layer of butter. Put the minced meat into the mold, evenly distributing it over the entire surface. Leave a shallow notch in the center of the minced meat. Put whole mushrooms in it. Cover the form with foil and put in a preheated oven, bake at 200 degrees until tender (about 1.5 hours). If you want the top of the pâté to be covered with a golden brown crust, remove the foil from the mold 10 minutes before it is ready.

Chicken liver pate with mushrooms and thyme.

Ingredients

• 400 g fresh chicken liver
• 1 carrot
• 1 onion
• 200 g champignons
• a few sprigs of fresh thyme
• 50 g butter + 1 tbsp. l. to cover
• a pinch of dry garlic
• 1 tbsp. l. olive oil
• freshly ground black pepper, salt

Rinse fresh chicken liver thoroughly under running water, peel and put in the accumulating water, boil for 10 minutes. Rinse onions and carrots, peel and chop finely. Before making a pate, the mushrooms need to be rinsed and chopped. Combine mushrooms, onions and carrots, fry in olive oil until golden brown. Combine the boiled liver with fried vegetables and mushrooms, add chopped garlic, salt, pepper. Pass the resulting mass through a meat grinder. Add thyme leaves and butter to the minced meat, mix. The pate is ready. It remains to transfer it to small sterilized jars and pour melted butter. Store in a cool place.

Here you can see a selection of photos of champignon pate for the recipes presented above:

Other options for making mushroom pate

• With butter: prepare the pate according to the indicated recipe, and during the puréing add 50-60 g of softened butter. To do this, you need to cut off the right amount of oil and leave it for a while at room temperature. Before using such a paste, you need to hold it in the refrigerator so that it freezes a little.
• With processed cheese: add the cheese, cut into several pieces, to the finished pate, and beat well again. You can add cheese along with butter. It is good to add a little nutmeg to such a pate.
• With eggs: fry the mushrooms and onions. Add salt and pepper to taste. Put two or three eggs in boiling water and cook for about 10 minutes, hard boiled. Then fill them with cold water and cool. Peel and chop the eggs. Add to mushrooms and onions. We also put a small piece of butter here. We take a blender and turn everything into a homogeneous pate. We cool it down.
• With cream cheese: any delicate cream cheese or fatty, coarse-grained, non-acidic cottage cheese is suitable for such a pate. The cheese will need about 80-100 g. Prepare the pate, which we puree with the cheese. It will be tastier if you add fresh herbs to the pate.
• With vegetables: these can be eggplants, carrots and bell peppers. You can boil carrots. Or you can grate on a coarse grater and fry with onions, and then add to the mushrooms. Peel the sweet (Bulgarian) pepper from the core with seeds, cut into small pieces and also fry with onions. As for the eggplant, it is better to bake it in the oven and then remove the skin. You can use these vegetables together or make a pate with one or more. We turn the vegetables together with the fried mushrooms in a blender into mashed potatoes, adding salt and spices, as well as a piece of butter.
• With sour cream or cream: cook mushrooms and onions according to the main recipe, and at the end add half a glass of sour cream or cream to the pan. Simmer for a couple of minutes and make pate with a blender. If sour cream is not at hand, it can be replaced with mayonnaise, however, keep in mind that the calorie content of the dish will increase from this.
• With beans: in the evening, soak half a glass of beans.Then we boil it until tender. Prepare the main pâté, which we puree with a blender along with the beans. See how else you can make bean pate.

In addition to this pate, I recommend making chicken liver pate, as well as chicken pate.

Ingredients for Liver Pâté with Mushrooms:

• Chicken liver

  —
  300 g

• Mushrooms

  —
  200 g

• Onion

  —
  1 PC

• Olive oil

  —
  100 ml

• Peas

  (dry)
  —
  300 g

• Salt

  —
  taste

• Seasoning

  (Provencal herbs)
  —
  taste

• Cream

  —
  1 tbsp. l.

• Water

  —
  100 ml

• Wheat flour

  /

  Flour

  —
  100 g

Nutritional and energy value:

Recipe "Liver pate with mushrooms":

An old man lived with his old woman
By the very blue sea;
Once he threw a net into the sea, -
A net came with a golden fish,
How the goldfish will pray!
“Let me go, old man, into the sea,
I'll tell you the secret of an old recipe:
The old man was delighted
He let go of the gold fish
And he said to her an affectionate word:
Step into the blue sea
Take a walk there for yourself in the open. "

The old man returned to the old woman,
I told her a great miracle.
and they began to cook,
a rare and unusual dish.

The old woman cleaned the onion,
and chopped it finely.
Then I fried it in butter
yes until golden brown.
I added boiled mushrooms to the onion,
also finely chopped.
Fried over high heat for 5 minutes,
yes, stirring constantly.

Then the old woman fried a chicken liver.
On high fire from both sides,
about 1 minute yes on each side.

Put the fried liver in a blender
and thoroughly ground everything with butter.
Then I added the fried mushrooms
with fried onions mixed.
And she crushed everything until smooth.

The old men tried pate,
but they didn’t like him.
The old woman dismissed the old man:
“You fool, you fool!
Go ask the fish what the recipe is unusual.

So he went to the blue sea;
He sees - the sea is playing a little.
He began to click a goldfish,
A fish swam to him and asked:
"What do you want, elder?"
My old woman broke me,
Doesn't give the old man peace of mind:
She wants a tastier pate.

The goldfish answers:
“Do not be sad, go with God,
Here's the magic Mistral peas,
Boil it until tender
and add your most tasteless paste to the pate.
The old man did everything as the fish ordered,

And mixed it with the tastiest pate.
Added salt and herbs from overseas Provencal,
and some pepper and cream.

The old man tried that unseen pate,
and he liked it.
And the old woman mocks him,
“You fool, you fool!
the recipe is not yet complete.
Go back, you fool, you go to the fish;
ask for the entire recipe you complete.
A fish swam to him, asked:
"What do you want, elder?"
The old man answers her with a bow:
“Have mercy, lady fish!
Give us the whole recipe for the pate.
We are missing something in it.

Ah, gourmets, you are restless.
You take the peas that "Mistralovsky",
and grind the peas into flour.

Mix with water and flour normally
yes add a little salt and butter.
Then knead the dough lightly
and roll it into a thin layer.
Cut unusual figurines out of dough
And if the dough sticks to your hands,
then sprinkle it with snow-white flour.

Lay baking paper on a baking sheet
and put the figures in a row, another
Pierce the figurines with a fork
and bake in a preheated oven
15-20 minutes until tender.

Made an old man with an old woman
everything, as the goldfish told them.
And they tasted an unprecedented pate
yes with pea flavor.
Yes, with unusual loaves.

The old people were satisfied,
they bowed to the gold fish.
For a delicious pea recipe,
and Mistral for the products.

Pickling

There is nothing complicated in the question of how to properly cook fresh oyster mushrooms.How long does this product marinate? You can cook these mushrooms pickled today, and tomorrow the dish will be ready to eat. You can prepare pickled oyster mushrooms like this:

You will need 1 kg of fresh oyster mushrooms, 0.6 liters of water, 2-3 cloves of garlic, 2 bay leaves, 4 tablespoons. any table vinegar, 1 tbsp. sugar, 2 tbsp. salt. Place clean, dry mushrooms cut from the legs and cut into pieces in a saucepan. Add all other ingredients except vinegar to them and bring to a boil. After boiling, pour in the vinegar and cook for another 25-30 minutes

It is important to remove the foam during the boil. Place the cooled dish in sterilized jars, roll up and put them in a cool place

If you don't like the spices suggested in the recipe for pickled oyster mushrooms, replace them with cloves, sweet peas, or dill stalks.

Fragrant oyster mushrooms can also be prepared as a filling for pies and pies. These are great options for a lean, nutritious, and healthy treat for the entire family. How to make these pies:

• For 1 kg of ready-made yeast dough - 0.7 kg of mushrooms, 0.1 kg of rice groats, 1 onion, 1 clove of garlic, vegetable oil, a bunch of parsley, pepper and salt.
• Fry finely chopped fresh oyster mushrooms with onion cubes in a little vegetable oil - up to 20 minutes.
• Cook the rice until it's not completely cooked, add the onion with oyster mushroom, grated garlic, herbs, pepper and salt to taste, mix.
• Roll out the pieces of dough into round cakes, in the middle of which put the filling with rice and mushrooms, blind the edges of the dough together.
• Fry the resulting pies on both sides over medium heat in a pan with butter or bake on a baking sheet at 180-200 degrees for 15 minutes.

These pies are delicious with sweet coffee and tea, compote and cocoa. Don't like the rice filling? Substitute mashed potatoes for cereals.

In supermarkets, ready-made mushroom pates are always on sale - fragrant and incredibly tasty. But is it possible to cook mushrooms in the form of a pate on your own, and how long will it take? Of course you can, and the preparation will take no more than 20 minutes. To do this, you need the following:

• Prepare the ingredients - 0.5 kg oyster mushrooms, 5-6 tbsp. l. any vegetable oil, a couple of cloves of garlic, 1 onion, nutmeg, black pepper and salt to taste.
• Cut clean, fresh, dried mushrooms very finely.
• Fry finely chopped onions in a skillet until transparent.
• Add oyster mushrooms to the onion, increase the heat and fry the mixture for 10 minutes, stirring constantly.
• Stir chopped garlic and nutmeg, as well as pepper and salt to the mushroom mass until ready.
• Stir and turn off the heat immediately.

Now it remains to pass the future pate through a meat grinder or blender, cool and store in a closed container in the refrigerator.

Oyster mushroom soup is one of the healthiest soups that adults and children like. Everyone knows how delicious it is. It has the ability to lower blood cholesterol, strengthen immunity and promote the well-coordinated work of the digestive system. How to cook fresh oyster mushroom in soup:

• Process 500 g of fresh oyster mushrooms in advance - you need to wash, trim the legs, cut into pieces of any size.
• Wash and peel vegetables - 2 onions, 1 medium carrot, 3 potatoes, 2 ripe tomatoes.
• Prepare 50 g of vegetable oil, ground pepper and salt for making the soup.
• Pour 2 liters of water over the mushroom pieces and put on fire.
• Cut all vegetables into small pieces except potatoes.
• Fry the onion in oil, stir in the carrots, and after 5 minutes - the tomatoes. Cook for another 2-3 minutes.
• At this time, add diced potatoes to the boiled mushroom broth, salt to taste, cook for 6 minutes.
• Add grilled vegetables to the salty soup. You need to cook for about another 10 minutes. over medium heat.

Any greens, ground pepper and sour cream can be added to the hot soup poured into bowls.

Oyster mushrooms are one of the most delicious and delicate mushrooms.If you cook them in compliance with all the rules, then this product will become a favorite in your family.

Classic recipe

A pate with champignons is prepared much faster than from forest mushrooms. It is recommended to add a small amount of garlic to the appetizer. It gives such a paste a pleasant aroma and a slightly piquant taste. To prepare the dish, you will need the following ingredients:

• 2 chicken eggs, 400 g of mushrooms;
• 3 cloves of garlic, 2 onions;
• 0.1 kg of butter, a little salt and black pepper;
• olive oil (for frying vegetables).

Cooking champignon appetizers step by step:

1. Remove the butter from the refrigerator. While you are preparing the rest of the ingredients, it will have time to soften.
2. Dice the onion and cut the mushrooms into neat plates. Fry vegetables in a pan with a little olive oil.
3. Boil the eggs and cut into cubes. Combine champignons with eggs. Put pre-softened butter in the resulting mixture.
4. Five minutes before the end of cooking, squeeze the right amount of garlic into the appetizer. Add pepper and salt to the dish. Grind all products until smooth.

Champignon pate recipes with photos

Below are suggested easy recipes for making mushrooms in the form of a pate, not only for the winter, but also for one-time use. Cooking variations suggest the use of different products to achieve a harmonious taste, the quality of which even the gourmet can appreciate.

Champignon pate recipe at home

To prepare a classic recipe for pate, you need to take:

• 800 g of mushrooms;
• 2 heads of onions;
• table salt, ground pepper and garlic - to taste;
• vegetable oil to taste.

Mushroom cooking:

1) peel the onion and chop finely;
2) after washing and removing forest pollution, cut the mushrooms into thin slices;
3) fry the onion for 2-3 minutes so that it exudes juice;
4) put the mushrooms on top, cover with a little water and simmer for 30 minutes;
5) as soon as the mushrooms are almost ready, drain all the water, add a little oil and fry over medium heat until golden brown.
6) cool, pass the half-finished product through a meat grinder or blender;
7) salt and pepper, refrigerate until cool;
serve with crispbread or thinly sliced ​​loaf.

Champignon pate for the winter with mayonnaise

To get a delicious product consisting of natural ingredients, it is worth replacing purchased mayonnaise with homemade mayonnaise. To do this, in the evening, make 100-150 g of dressing, using the most elementary recipe. But, in the morning, you can start preparing the pate itself, consisting of 7 inexpensive ingredients:

• 600 g of champignons;
• 4 onions;
• 7 table. l. mayonnaise;
• a few cloves of garlic;
• vegetable oil for frying;
• spices, salt and fresh herbs to taste.

Mushroom recipe in stages:

1) rinse and cut the mushrooms into equal parts;
2) peel the onions, chop and fry for a few minutes over medium heat;
3) lower the temperature, add the mushrooms, salt and pepper;
4) after bringing the dish to condition, cool and pass through a press;
5) squeeze the garlic, mix well;
6) arrange the pate into the jars, adding a small amount of vinegar on top;
7) close with metal covers;
store in a cool and dark place until use.

Lean mushroom recipe with champignons and chicken liver

A dietary recipe can also be obtained from simple foods. A low calorie count will allow you to consume a hearty snack not only for breakfast, but also for lunch.

Ingredients:

• 200 g chicken liver;
• 200 g champignons;
• 1 large onion head;
• 1 medium carrot;
• olive oil - at the discretion of the cook;
• some salt.

Step-by-step recipe:

1) soak the liver for 2 hours in cold water;
2) dry off the offal, cut and fry for 8 minutes;
3) after processing, cut the mushrooms into small pieces and fry together with grated carrots and chopped onions;
4) grind food in a blender;
5) put in a nice dish;
6) Serve with a French loaf.