Mushroom pate is most commonly used for sandwiches, canapes, and tartlets. You can also use it as a homemade semi-finished product for making pureed soups or a variety of mushroom sauces. Ready-made pate can be stored perfectly in the refrigerator for up to two weeks.
French mushroom pate
This is an unusually tasty, original dish. It is eaten as a stand-alone dish or as a component for sandwiches, for example, spread on lightly toasted bread or baguette, as the French do. If you beat a small amount of pâté well with butter, you get mushroom oil that goes well with soups.
To make French mushroom pate, you will need:
- 1 kg of forest mushrooms;
- 1 carrot;
- 3 onions;
- 150 g butter;
- salt, herbs, spices to taste.
You can use almost any mushrooms, they can be both fresh and dried or boiled-frozen mushrooms. However, from dried ones, pate turns out to be much tastier, due to the fact that they are slightly denser than cooked-frozen ones. Beforehand, they must be soaked in warm water for several hours. The soaked mushrooms should be boiled for twenty minutes and drained. If boiled-frozen mushrooms are used, then they are simply defrosted, allowing the water to drain, and fresh ones are simply boiled. Boiled mushrooms are fried until light golden hue in vegetable oil.
Next, you should prepare the dressing. It consists of carrots and onions. Vegetables are washed, peeled, not chopped too finely. Then the carrots and onions are added to the pan to the mushrooms and stewed until tender. Be sure to make sure that the vegetables are not overcooked. Remove the pan from the heat immediately after the carrots become soft and the onions lose their bitterness. Fully cooled mushrooms are seasoned with butter, spices and herbs, passed through a meat grinder or chopped in a blender to a state of pate. Ready, chopped until smooth, spread the pate on a plate and decorate with chopped herbs (dill, parsley, green onions).
Champignon pate
To make champignon pate, you will need:
- 500 g of fresh champignons;
- onion;
- 2-3 tbsp. 15% cream;
- 50 ml of dry white wine;
- 2 cloves of garlic;
- 50 g butter;
- salt, pepper, coriander, cumin, nutmeg.
Melt half of the butter over medium heat and lightly fry chopped onions and garlic on it. Chopped champignons, wine, cream and spices are added to the melted butter, and then fried over medium heat until ¾ of the total liquid remains. Then the slightly cooled mass is rubbed in a blender or passed through a meat grinder with a fine grid. The remaining softened butter is added to the pate and mixed. The finished pate is laid out on the bowls and cooled.
