Mushroom pate - general principles of cooking
Mushroom pate is sometimes called mushroom caviar. It is an easy to prepare and very tasty snack that can be made from champignons, forest mushrooms, and also from dried or salted mushrooms. There are recipes for pies of two or more types of mushrooms. The principle of cooking is very simple: mushrooms are processed, cooked (fried, boiled or cooked in a multicooker), then crushed with a blender until smooth.
Chopped fried onions and boiled carrots, as well as seasonings are usually added to mushroom pate. Salt pate, pepper or season with a special mixture for mushrooms. Ready mushroom pate should be cooled slightly before serving. Snack is served with toast, optionally decorated with greens, chopped green onions and slices of fresh vegetables.
Mushroom pate - preparation of products and dishes
To make mushroom pate, you need a deep bowl, cutting board, blender, pan and pan. It can also be useful multicooker. The finished paste is transferred to a container and placed in a refrigerator.
Mushrooms need a lot of attention. Regular champignons can be simply washed and chopped, and wild mushrooms should be sorted out 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 fry. White mushrooms can be fried immediately, but still it is advisable to boil them a little beforehand.
Mushroom pate recipes:
Recipe 1: Mushroom Pate
The most common mushroom pate is made from champignons. If there is an opportunity to gather forest mushrooms, then a tasty snack is, of course, a snack made from them. But the champignon pate turns out very fragrant and tasty.
Ingredients Required:
- 1/3 kg of champignons;
- 2 medium bulbs;
- Three spoons of mayonnaise;
- Sunflower oil;
- Clove of garlic;
- Toasts;
- Spices for mushrooms;
- Salt;
- Pepper;
- Greens;
- Fresh vegetables for decoration.
Preparation Method:
Mushrooms are washed, cut, chop onions. First, fry the onions, then spread the mushrooms to it and continue frying for a few more minutes. Cover the pan with a lid, diminish the fire and simmer until the liquid evaporates. Season with masses of mushroom seasoning and pepper, salt to taste. Shift the mass from the bowl and grind with a blender to a homogeneous consistency. We fill the mushroom paste with mayonnaise, mix and put in the fridge. Serve pâté with toasted grated garlic. Top with 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 melted cheese turns out very tender and creamy. Ordinary champignons are suitable for cooking, and you can also use fresh forest mushrooms.
Ingredients Required:
- 300 g of champignons;
- Melted cheese without additives;
- 2 onions;
- White bread;
- Clove of garlic;
- Salt;
- Ground black pepper;
- Pinch of nutmeg;
- Parsley;
- Butter.
Preparation Method:
Chop the onion with garlic, fry in butter until golden brown. Wash the champignons, chop them and lay them on the bow. Stew under the lid for 15-20 minutes. Then remove the lid and fry a little before evaporation of the liquid. Cool the mushrooms, put them in a bowl, add sliced cheese, soft butter and a slice of white bread. Grind the mass with a blender. Then we season the mushroom paste with salt, pepper and nutmeg. Beat the blender again. We send pate in the fridge. Served with toast and chopped parsley.
Recipe 3: Mushroom pate made from mushrooms and porcini mushrooms
Mushroom pate can be combined, i.e. it can contain several types of mushrooms. This recipe uses porcini mushrooms and champignons. The snack is very rich, with a pronounced mushroom taste.
Ingredients Required:
- One half of champignon;
- 1/3 kg of white mushrooms;
- Large onions;
- Lemon juice - one and a half spoons;
- Sunflower oil;
- Salt;
- Clove of garlic.
Preparation Method:
Wash the champignons and cut into several parts, just as we do with porcini mushrooms. Heat the oil in the pan and lay out all the mushrooms, stir. Fry over moderate heat for about 20 minutes. Then simmer on low heat until the liquid evaporates. We shift the mushrooms in a bowl. Fry onion until golden brown, spread to the mushrooms. There we put chopped garlic, pour in lemon juice. Season the mass with salt and pepper. Grind blender to a uniform pasty state. Mushroom pate ready!
Recipe 4: Mushroom pate made from dry mushrooms
Dried mushrooms can make a lot of delicious and aromatic dishes, for example, an appetizing mushroom paste. The appetizer is cooked very simply, the onions and seasonings are also used in the recipe.
Ingredients Required:
- Dry mushrooms - 450 g;
- A few small onions;
- A few spoons of vegetable oil;
- Salt;
- Ground black pepper;
- 45 ml of vinegar;
- Sugar cube.
Preparation Method:
Grind onions, fry in butter until golden brown. Soak mushrooms, then boil until done in salted water, then decant the water. Mix mushrooms with onions, season with salt and pepper. Also add to them a piece of sugar and vinegar. Grind all the ingredients with a blender. Boiled dry mushrooms can be just finely chopped with a knife, and then mixed with chopped fried onions. Served with bread, sprinkle top with rings of green onions.
Mushroom pate - secrets and tips from the best chefs
- To make the mushroom pate creamy and tender, you can add processed cheese to it;
- Mushrooms do not cook on too intense or low heat. Because of this, they can turn out to be too tough or, conversely, flabby;
- In order not to interrupt the delicate taste and aroma of mushroom pate, you should not add too sharp spices to the appetizer.
