Mushroom pate: the best homemade recipes

Tender and tasty mushroom pate is a real delicacy that no mushroom connoisseur will refuse. It can be prepared from wild mushrooms or champignons, which are available in any season.

Preparing mushroom pate at home is very simple, and a blender will help you with this. If you don’t have one, you can use a meat grinder.

Be sure to boil wild mushrooms until tender before making them into an appetizer. Usually, aromatic herbs are not added to mushrooms, but in this dish an exception can be made; dill is especially good in mushroom pate.

The pate should be stored in the refrigerator or freezer.

Mushroom champignon pate

If you want to please your loved ones with an original snack, then be sure to use our recipe.

Ingredients:

Champignons – 500 grams.
Onions - three pieces.
Two chicken eggs.
Two processed cheeses.
Salt.
Vegetable oil.
Mayonnaise.

How to make mushroom pate:

Process the champignons, cut each into several parts and grind with a blender.
Peel the onion, cut into quarters, and then finely chop.
Fry the prepared products in hot oil.
When the excess liquid has evaporated, you need to salt the mushrooms and add spices to them.
Grate boiled eggs and processed cheese.
Combine the products and season them with mayonnaise.

The finished pate can be used as a filling for sandwiches or tartlets.

Pate with champignons, veal, walnuts and bell peppers.

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
breadcrumbs - 1 tbsp. l.

Before preparing a pate of champignons and meat, fresh veal pulp must be washed in running water and passed through a meat grinder. Wash the champignons, peel, finely chop (leave 10 medium-sized mushrooms whole). Throw the butter into the frying pan, melt it, put the champignons in and simmer under the lid until done.

Blanch the bell pepper, remove the skin, cut into small cubes. Place the prepared pepper into the minced meat. Beat the egg into this mixture, mix, add salt and pepper. Combine the prepared mushrooms with the minced meat.

Grease a baking dish with a thin layer of butter (vegetable oil will do). It is recommended to sprinkle breadcrumbs on top of the butter layer. Transfer the minced meat into the mold, distributing it evenly over the entire surface. Leave a shallow indentation in the center of the minced meat. Place whole champignons in it. Cover the pan with foil and place in a preheated oven and bake at 200 degrees until done (about 1.5 hours). If you want the top of the pate to be covered with a golden brown crust, 10 minutes before it is ready, remove the foil from the pan.

Mushroom pate with zucchini

The wonderful taste of this dish will not leave even the most severe critic indifferent.

For this we will need the following products:

Zucchini – 200 grams.
Champignons – 200 grams.
One large onion.
One medium sized carrot.
Curd cream cheese (possibly with mushroom flavor) – 50 grams.
Garlic – four cloves.
Soy sauce - two tablespoons.
Vegetable oil.

How to make mushroom pate? You can find the recipe here:

Peel the zucchini, remove all seeds, and then grate the pulp.
Cut the onion into smaller pieces and fry in vegetable oil. When it is browned, add grated carrots and finely chopped champignons.
Pour soy sauce into the pan and add spices to taste.
After a few minutes, add the zucchini to the food (don’t forget to squeeze out excess moisture first).
Simmer the vegetables and mushrooms for another five or seven minutes.
Transfer the finished products into a blender bowl and grind them until smooth.
Mix pate with cream cheese.

The filling for tartlets and canapés is ready.

Chanterelle pate

Fragrant forest mushrooms have a special taste. If you are lucky enough to pick a basket of chanterelles in the forest, then cook them according to our recipe.

Pate composition:

Mushrooms – 500 grams.
Onion - one piece.
Olive oil - two tablespoons.
Thyme - four sprigs.
Cream (fat) – 150 ml.
Butter – 50 grams.
Garlic – one or two cloves.
Black pepper - a quarter teaspoon.
Salt - half a teaspoon.

How to make mushroom pate at home? Read the delicious recipe below:

Chanterelles need to be thoroughly washed and then peeled.
Cut the onion into half rings and chop the garlic. Fry the food in vegetable oil and add thyme at the end.
Place the mushrooms in the pan and fry them until done.
Take out the branches and pour cream into the products.
When the liquid has evaporated, transfer the mushrooms to the bowl of a food processor and chop.

Serve the finished dish to the table, spread on a loaf or bread.

How to decorate and what to serve with

There are so many options for decorating and serving this dish. For example, you can serve pate in tartlets, on golden toast or on fresh bread. This dish can also simply be served as a side dish to a meat dish.

You can decorate the pate with a sprig of herbs, such as parsley or basil. You can also sprinkle the finished appetizer with finely chopped green onions. It looks very beautiful if you put fried and rosy thin slices of several champignons on top of the finished pate. You can also garnish with whole fried mushrooms if you happen to have a few small ones.

A dish like pate is very versatile. Since it can be decorated and served on a holiday table, it's a great addition to any dinner or lunch, or a light and satisfying snack on the go. In addition, it can be prepared from other ingredients, for example, bean pate is very nutritious.

Or you can prepare a classic pork liver pate. The dish will be more tender if you use poultry liver and prepare, for example, goose liver pate. And of course, I recommend that you try my recipe for chicken pate.

I am sure that this dish will become a frequent guest at your table. I wish you bon appetit over warm family dinners!

Mushroom, paprika and egg pate

Any mushrooms are suitable for this delicate dish, but the peppers must be juicy and sweet.

Products:

Four cloves of garlic.
Two onions.
A bunch of dill.
500 grams of mushrooms.
One carrot.
Two large peppers.
50 grams of fat sour cream.
Two chicken eggs.
Black pepper.
Vegetable oil.
Salt.

How to cook mushroom pate? Read detailed instructions here:

Boil the washed and peeled mushrooms until tender. After this, they need to be cooled and finely chopped.
Remove the stem and seeds from the peppers, and cut the pulp into cubes.
Also cut the onion into cubes and grate the carrots.
Fry the mushrooms in a frying pan along with onions and garlic. Add prepared foods and chopped herbs to them. Salt and season the products with pepper.
Simmer mushrooms and vegetables with the lid closed.
Boil the eggs and grate them.
Grind mushrooms and vegetables using a blender, add sour cream and eggs to them.

Serve the pate with salty crackers, bread and sliced vegetables.

Mushroom pate for the winter. The recipe is simple

For this dish you can use any wild mushrooms or champignons. In our case, we will use both types.

Required ingredients:

Porcini mushrooms – 800 grams.
Champignons – 800 grams.
Two onions.
Salt to taste.

We will prepare mushroom pate for the winter like this:

Peel the champignons and porcini mushrooms, cut into pieces and fry in vegetable oil.
Separately, fry the onion, cut into half rings.
Combine the products, cover them with water and simmer until the liquid has completely evaporated.
Using a blender, grind the mushrooms until pureed, and then add salt and spices to it.

Place the pate into clean jars and sterilize it for 10 minutes, and then roll up the lids. Mushroom pate can be consumed immediately or stored in a cool place.

Useful tips and tricks

You can choose any recipe for making mushroom pate.

But to get a quality product at home, you need to follow some recommendations:

if mushrooms collected independently are used for a dish, they need to be processed and cooked as quickly as possible, preferably on the same day;
if it is not possible to prepare the product right away, you can immerse the mushrooms in cold water with salt and citric acid (for 1 liter of liquid - 1 teaspoon of salt, citric acid on the tip of a knife);
Porcini mushrooms, boletus mushrooms, and boletus mushrooms must be washed well, and the skin must be removed from the stems. When using champignons, rinse them thoroughly;
If the pate is made from champignons, you cannot use spices with a strong aroma. The taste of the dish will be spoiled;
the product will be more flavorful if prepared from wild mushrooms;
It is necessary to cook the mushrooms over medium heat so that they are not too hard or, conversely, soft;
For cooking, you must use enameled, cast iron or aluminum cookware. This will preserve the appearance and taste of the main ingredient;
It is important to chop the ingredients correctly. The finished pate should have a paste-like consistency;
Some housewives recommend salting the pate after mixing the ingredients. This will make the taste of the dish more uniform;
Fresh herbs are usually used in the cooking process. If a bundle tied with a thread is immersed in boiling liquid for several minutes and then used to prepare pate, its taste will be more pronounced;
To make the dish tender with a creamy flavor, it is recommended to add processed cheese;
in order not to spoil the taste and aroma of the main component, the spices used in the cooking process should not be too hot;
You cannot store the prepared dish for a long time, even in the refrigerator. It spoils quickly and can become hazardous to health. It should be consumed within 5 days from the date of preparation.

Mushroom pate can be used both for a snack and as an appetizer for a holiday table. At home, the dish can be prepared from any mushrooms by choosing the appropriate recipe. It is not necessary to take only freshly picked fruits; frozen products are also suitable. For safety reasons, it is important to follow the recipe exactly and follow the cooking technology, especially if the pate is intended for long-term storage.

Honey mushroom pate

This tasty dish can be used as a side dish or as a filling for sandwiches.

Compound:

Honey mushrooms – 500 grams.
Three onions.
Two carrots.
Two apples.
Three cloves of garlic.
A bunch of fresh herbs.
Five tablespoons of vegetable oil.
Salt, bay leaf and pepper to taste.

Mushroom pate is very easy to prepare:

To begin with, the honey mushrooms need to be washed and sorted.
Boil them in salted water with the addition of ground pepper or bay leaf.
Place the mushrooms in a colander and leave for a while.
Peel the onion, cut into half rings and fry in vegetable oil.
Add grated carrots and apples to it, as well as chopped herbs and garlic.
Pass the mushrooms through a meat grinder and mix them with the vegetables.
Simmer the prepared foods over low heat under the lid.

Transfer the pate into jars and store it in the refrigerator or freezer. This product can also be rolled up and placed in a dark place until winter.

How to serve a snack

Beautiful presentation of a dish is not only an indicator of the hostess’s skill, but also a way to improve its taste. Research has shown that the tastiest delicacy is the one served on a beautiful plate. The same is true with pate.

The appetizer can be served immediately as a spread on black or white bread. You can fill tartlets with it. Some housewives boil eggs, remove the yolk from them, and fill the pate instead. Another way of serving is to simply transfer the pate to a plate and allow guests to choose how to consume the delicacy themselves. You can decorate the dish with parsley and dill leaves. They also use basil and sprinkle the pate with thyme. Sesame will help add oriental notes.

Now you know how to prepare mushroom pate in your home kitchen and serve it beautifully to your guests. Bon appetit!

Dried mushroom pate

Our recipe will help you prepare your favorite dish at any time of the year.

Compound:

100 grams of dried mushrooms.
Bulb.
One carrot.
A clove of garlic.
One egg.
Two tablespoons of vegetable oil.
Spoon of olive mayonnaise.
Ground pepper and salt.

Pate recipe:

Place the mushrooms in warm boiled water for one hour.
Drain the liquid. Wash the mushrooms and chop finely.
Boil the egg.
Peel the onion and garlic and then chop.
Fry the vegetables in vegetable oil and then add the mushrooms to them.
Transfer ingredients into blender bowl. Add chopped egg, salt and pepper there.
Chop the ingredients, add mayonnaise, salt and pepper.

This dish can be served immediately.