A fragrant mushroom pate can survive the winter, if you roll it in sterile jars, so a favorite snack can be at hand at any moment, especially since it takes not much time to cook.
Mushroom Pate - recipe
Ingredients:
- champignons - 300 g;
- onions - 1 pc .;
- lentils - 75 g;
- walnut oil - 15 ml;
- soy sauce - 30 ml;
- paprika - 1/2 tsp;
- salt, ground pepper - to taste.
Preparation
Onions are cleaned and finely chopped. In a frying pan, warm up the nut oil and fry onions until transparent. Mushrooms are also finely chopped and added to the already clear onions. Fry the onions and mushrooms for 10 minutes, stirring occasionally. After, we lay the lentils (pre-cooked) to the contents of the pan, pour in 50 ml of water, add salt, a little soy sauce, black pepper and paprika. We rub the contents of the frying pan with a blender into a homogeneous pate, and then bring the mixture to a boil. The boiled pate is spread over sterile cans and quickly closed.
Mushroom pate from sweet and winter for winter
Ingredients:
- oyster mushrooms - 200 g;
- honey agaric - 200 g;
- onions - 2 pcs .;
- carrots - 1 piece;
- lemon juice - 1 tbsp. a spoon;
- parsley - 1 bunch;
- salt, pepper - to taste;
- vegetable oil - for frying.
Preparation
In a frying pan, warm the vegetable oil and fry on it crushed onions and carrots for 3-4 minutes. To the vegetables we add peeled and finely chopped mushrooms, all the salt, pepper, and cook until the moisture remains from the mushrooms evaporate. Once the mushrooms have become soft, remove the frying pan from the fire and beat the mixture with a blender into a homogeneous pate. Sdabrivaem mushroom pate chopped greens, salt, pepper and lemon juice, and then spread the pate on clean and dry jars, cover with lids and sterilize in a water bath.
How to cook spicy mushroom pate?
Ingredients:
- dried shiitake mushrooms - 60 g;
- champignons - 500 g;
- butter - 1/4 of a century;
- onions - 1 pc .;
- garlic - 3 cloves;
- Ground curry - 1 1/2 tsp.
- ground cumin - 1/2 tsp;
- pistachios - 1 item;
- olive oil - 2 tbsp. spoons;
- salt, pepper - to taste;
- parsley greens.
Preparation
Dried mushrooms shiitake soaked in hot water for 30 minutes, after which finely chop them together with champignons. In a frying pan, melt the butter and fry the onion on it until it is transparent. Add garlic, chopped mushrooms, curry and cumin. As soon as the liquid from the mushrooms evaporates, keep them in the frying pan for another 6 minutes, and then beat in a blender together with nuts. Season the pate with salt, pepper, mix with olive oil and chopped parsley, and then lay out on clean jars, sterilize and roll.
Mushroom pate from mushrooms with chestnuts
Ingredients:
- champignons - 500 g;
- chestnuts - 250 g;
- olive oil - 2 tbsp. spoons;
- onions - 1 pc .;
- garlic - 2 cloves;
- thyme - 2 branches;
- dry white wine - 3 tbsp. spoons.
Preparation
Chestnuts cut and place them in a preheated oven to 180 ° C for 30-35 minutes. Meanwhile, in a frying pan, warm up the olive oil and fry the sliced onions on it for 5 minutes. Add the chopped garlic and thyme to the onions, put the chopped mushrooms and fry everything until the excess moisture from the mushrooms is completely evaporated. Then fill the mushrooms with dry white wine and completely evaporate it.
Baked chestnuts are cleaned and crushed with a blender. Add mushrooms to the chestnut crumb and mix again until smooth. Sterilize directly in the banks, and then roll.