Until the 18th century, people in Russia had not even heard of making pate, but as soon as the recipe for this dish was brought to our region, all the nobility were delighted with the tender and tasty spread on bread. Since then, they began to make such a dish from everything that was in abundance in the local forests and fields. One of the most popular delicacy options is mushroom pate. It was served on the festive table in tartlets or stuffed eggs, spread on white or black bread. Representatives of the highest nobility made it a habit to have pate for breakfast, washing it down with white wine.
The recipe for making this spread has survived to this day with some changes. It has become even more diverse, and now you can cook it in your own kitchen. Moreover, the cooking methods are so simple that any housewife can handle them, regardless of skill level and experience.
Classic recipe
Let's start with a classic recipe for mushroom pate, which can easily be prepared at home.
To do this, take the following ingredients:
- 500 g of your favorite mushrooms (champignons, oyster mushrooms);
- 1 PC. onions;
- 2 cloves of garlic;
- salt, spices - to taste;
- sunflower oil - for frying.
To prepare mushroom pate, follow the step-by-step instructions:
- Peel the onion and cut it into small cubes.
- Prepare the mushrooms (peel and chop).
- Fry the onion in a frying pan and add mushrooms to it.
- Bring the contents to readiness and transfer to a blender to grind to a paste.
Next, the delicacy can either be served immediately or sent to the refrigerator in a closed container. Remember about the expiration date - snacks older than 5 days cannot be consumed.
Mushroom pate from oyster mushrooms
You can prepare a delicious mushroom pate from oyster mushrooms. To do this, take:
- 400 g oyster mushrooms;
- sunflower oil for frying;
- 1 PC. onions;
- 1 garlic clove.
To make mushroom pate, follow this algorithm:
- Wash and dry the oyster mushrooms.
- Cut into small cubes.
- Wash, peel and fry the onion, bring until golden brown.
- Add mushrooms on top and continue frying until done.
The result will delight you with a mild taste and a pleasant aftertaste, and the dish itself may well become the crowning glory on the festive table.
Pate with pickled mushrooms and onions
In just 30 minutes you can easily make porcini mushroom pate. For this you will need:
- 0.5 kg champignons;
- 250 g porcini mushrooms;
- vegetable oil for frying;
- 1 onion;
- garlic clove;
- 1 tbsp. l. concentrated lemon juice.
Prepare the mushrooms (wash, dry and chop), mix the champignons and porcini mushrooms together. Finely chop the onion and fry it in a frying pan, then add the mushrooms and fry until tender. Place the mixture in a blender, add salt, lemon juice, squeeze in the garlic and blend everything to a paste. The pate is ready to serve!
How to deliciously fry oyster mushrooms with potatoes - a step-by-step recipe with photos
Necessary products (for 2-3 servings):
- potatoes - 4-5 medium-sized tubers;
- oyster mushrooms – 300-350 g;
- onions – 2 pcs. (small size);
- vegetable oil (without additives and odor) – 3-4 tbsp. l.;
- salt, ground spices (pepper, ginger, turmeric) - to taste.
How we will cook - step by step:
- Peel the potatoes, cut into strips, rinse to remove excess starch in clean cold water. Dry from moisture with a towel.
- Finely chop the onion.
- Cut the oyster mushrooms off the stems and cut into strips of small width.
- Heat enough oil in a frying pan and add the potatoes. Fry over medium heat until golden brown on all sides. At the end, when the potatoes are almost ready, add salt and season with spices.
You can use paprika, turmeric, herbs de Provence, ginger, garlic and other additives to taste.
Place the finished potatoes on paper towels to absorb the fat after frying.
- Pour a little more oil into the frying pan and add the onions. Fry until translucent, add chopped oyster mushrooms. Fry for 5-7 minutes until golden brown. Add a little salt and pepper. Add fried potatoes to the mushrooms. Stir and keep the dish on the stove for a couple more minutes. If necessary, adjust to the desired taste with salt and spices.
https://www.youtube.com/watch?v=QJW1i_TVp2g
By the way, at the end of cooking you can add a few tablespoons of sour cream and bring it to a boil. It will soften the taste and make it more interesting.
You can serve fried potatoes with mushrooms immediately. The aroma is worth it - you'll just be pumped!
Mushroom chanterelle pate
Mushroom pickers love chanterelle pate and prepare it according to a very simple recipe. You will need ingredients:
- 300 g chanterelles;
- 1 onion;
- 1 small carrot;
- 2 tsp. Brazil nut;
- 1 chicken egg;
- sunflower oil for frying;
- 1 tsp. chopped nutmeg;
- salt, spices - to taste.
Next follow the recipe:
- Prepare the ingredients (peel and chop the onion, boil the egg, peel and grate the carrots). Rinse the chanterelles thoroughly under running water.
- Fry the onion in a frying pan until golden brown, add the carrots and fry.
- Add the chanterelles (no need to chop) and fry for about 5 minutes.
- Pour about a glass of water into the pan and continue to simmer, covered, for about 25 minutes over medium heat.
- Put out the fire and leave to cool, then put everything in a blender and mix, adding a boiled egg with spices and nuts.
- Mix everything to a homogeneous paste.
This pate can be served immediately or stored in the refrigerator.
Features of mushroom caviar
Pate is a very tasty and healthy product that can be used as a snack or as stuffing. Pate paste is prepared from almost all edible mushrooms, adding various products. This is the case when experiments are welcome and it is worth trying new combinations of tastes.
To prepare a delicious dish, you must remember that the mushrooms need to be cooked over medium heat. Otherwise, they will be either tough or overcooked. The seasoning must be chosen to be moderately spicy and aromatic so as not to overwhelm the taste of the product itself. By adhering to simple and clear rules, you can please yourself, your loved ones and guests.
Meat pate
- a dish with a long history and many recipes, distributed throughout the globe. It is not known exactly who and when first came up with the idea of grinding meat and offal into a paste. The history of meat pate is full of mysteries and secrets. Only one thing is known: pate, just like stew, was invented as one of the ways to process meat for its further storage.
According to historical data that has survived to this day, the first pates were prepared in Ancient Rome. In the Middle Ages, pates decorated the tables of kings and nobles and were served exclusively in a pastry frame. Today, pate is a common, everyday dish, with the exception of the famous duck liver foie gras, a classic of French cooking.
Today I want to show you how to quickly and deliciously prepare meat pate with mushrooms, which will take no more than 40 minutes to prepare. The recipe for this pate will be based on beef and champignons, but instead of these products you can try using any other types of meat and mushrooms. For example, use chicken breast with porcini mushrooms or pork with. I'm sure it will turn out delicious too.
Ingredients
- Beef or pork - 500 gr.,
- Champignons - 300 gr.,
- Onions - 2 pcs.,
- Salt - to taste
- Sour cream - 3 tbsp. spoons,
- Butter - 200 gr.,
- Refined sunflower oil.
Recipe for honey mushroom pate with garlic for the winter
Fresh mushrooms can only be found in summer or autumn, and ordinary mushroom pate will “live” in the refrigerator for no more than a week. What should you do if you want to enjoy home-made delicious food even in the cold season? Our ancestors found a way to prepare mushroom pate for storing for the winter.
For 10 servings you need to take:
- 800 g honey mushrooms;
- 1 onion;
- salt and spices to taste;
- sunflower oil for frying.
Peel the honey mushrooms, chop and fry with onions until golden brown. Next, add water and simmer for about 25 minutes (until all the moisture has evaporated), adding salt and other spices to taste. Let the dish cool and transfer to a blender, then blend until smooth. Now sterilize the jars with lids and transfer the pate into them. Roll up and store in a cool, dark place. Now the mushroom pate is ready for the winter and is just waiting to be served.
Cooking sequence
- Peel the onion and chop it into random pieces.
Heat a frying pan, pour in a little oil and saute the onion until transparent and light golden brown.
Then put it from the frying pan into another bowl. Now about mushrooms. If you have wild mushrooms, then peel and boil them for about 30 minutes. Drain the water and cook the same amount in new water. After this, strain through a colander, cool and chop as desired. These can be honey mushrooms, white mushrooms, boletus mushrooms, and so on. Peel the champignons or oyster mushrooms and chop them immediately. There is no need to boil them.
Dried mushrooms must first be soaked in water and then boiled once until tender.
You can use several types of mushrooms for the pate. Heat the pan again, add a little oil and fry the mushrooms.
First, they will release a liquid that will help them stew, and then they will begin to fry. At this time, add the onion. Stir and cook for another 5-10 minutes.
Sprinkle salt and ground black pepper to taste. You can add other spices that are suitable for mushrooms.
At the end of cooking, add chopped garlic. It can be chopped very finely with a knife or passed through a garlic press.
After the mushrooms are cooked, transfer them to a convenient deep bowl, take a blender and use it to make a homogeneous puree.
We cool the mushroom pate and can spread it on toast or use it for another purpose.
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!
Delicious fried oyster mushrooms - a simple and quick dish for every day
To fry oyster mushrooms appetizingly, you need little - a frying pan, oil, salt and spices. And if you still have a head of onion, the dish will turn out simply excellent. Fried oyster mushrooms also taste delicious with potatoes. The proportions of mushrooms and potatoes in this recipe are at your discretion, no strict rules. You can also experiment with spices. These mushrooms “respect” freshly ground pepper, garlic, thyme, dill, basil and other herbs. At the end of frying, you can add a little sour cream or heavy cream - you will get a thick, aromatic sauce that will make the dish even tastier.
Content:
The main condition is not to overcook the mushrooms on the fire. Prolonged heat treatment will make them tough.
