Mushroom pâté is a paste of chopped mushrooms that can be served as an independent dish or as a filling for sandwiches, pancakes and other foods. Mushrooms for pate can be fresh, frozen or dried. Depending on the recipe, onions, garlic, carrots, cream, cheese and other ingredients are added to the pâté.
Mushroom pâtés were popular back in ancient Rome. Back then, they were prepared from wild mushrooms and served on the table of the nobility. Over time, recipes for mushroom pâtés have changed and improved. Today, mushroom pâtés can be found in the cuisines of various countries around the world, including France, Germany, Russia and others.
Preparing mushroom pâté
Ingredients:
- mushrooms – 200 g;
- oyster mushrooms – 300 g;
- dried porcini mushrooms – 3 g;
- onions – 100 g;
- garlic – 2 cloves;
- butter – 30 g;
- cream (20%) – 200 ml;
- parsley greens – 10 g;
- hazelnuts – 4 g;
- thyme – 2 sprigs;
- salt – a pinch.
Preparation of mushroom pâté:
Cut mushrooms into quarters, small pieces of oyster mushrooms. Soak dried white mushrooms and send them to a
frying
pan with melted butter (10 g) together with mushrooms and oyster mushrooms.
Add thyme sprigs to the mushrooms
and
leave to fry until the moisture evaporates
.
At the same time, dice the onion and mince the garlic
. When the mushrooms are golden in color, put the onion and garlic
.
Cook until the onions are transparent, then pour in the cream and stir.
Fry the mushrooms and onions lightly in the cream, pour into a bowl. Use an immersion blender to pulverize the ingredients.
Send the pâté back to the pan with the vegetable oil. Chop parsley, chop hazelnuts, add to the pâté, do not forget to salt.
Mix the components, lightly fry for 1-2 minutes
.
Serve this pâté on a baguette lightly dried on a frying pan. It turns out excellent pâté with rich mushroom flavor.
