Mushroom pate from oyster mushrooms - 6 recipes for cooking at home

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

The fastest way to prepare champignon pate is that these mushrooms are available and cook much faster than forest mushrooms. Be sure to add garlic, it neutralizes the blandness and makes the pate a little piquant.

Ingredients:

• 400 gr. champignons;
• 2 eggs;
• 2 small onions;
• 3 garlic cloves;
• black pepper;
• salt;
• 100 gr. butter;
• sunflower oil for frying.

Preparation:

1. Immediately remove the butter from the refrigerator. It will soften while you prepare the other ingredients.
2. Cut the mushrooms into slices. And the onion is diced. Fry in a frying pan with added oil.
3. 5 minutes before the end of cooking, squeeze out the garlic.
4. Boil the eggs. Cut into cubes.
5. Combine mushrooms with eggs, add softened butter. Pepper and salt. Grind all products into a homogeneous mass with a blender.

With pickled mushrooms and onions

You can also make a pate of pickled mushrooms. The savory dish is an excellent addition to a piece of black bread. To give it a nice color, you can add some carrots. The snack consists of the following ingredients:

• 10 pickled wild mushrooms;
• 3 tablespoons butter;
• 2 onions;
• pepper and herbs (to taste).

This pate requires extremely simple preparation:

1. You need to finely chop the mushrooms. Fry chopped onions in oil until golden brown.
2. Mushrooms, onions and peppers are carefully mixed. The appetizer is decorated with a small amount of greenery.

Mushroom pate from oyster mushrooms

Oyster mushrooms have a pleasant taste with light anise notes. Add mayonnaise to make the pate more spreadable. Before using, keep the pate in the refrigerator for a couple of hours.

Ingredients:

• 0.5 kg. oyster mushroom;
• 2 onions;
• 2 garlic cloves;
• a small bunch of dill;
• 100 gr. mayonnaise;
• 1/2 tsp. salt;
• black pepper;
• sunflower oil for frying.

Dried mushroom dish

To prepare pate paste from dried champignons you need:

• 500 grams of dried mushrooms;
• a pair of onions;
• seasonings

Soak the mushroom fruits in water for five hours to swell. Drain the liquid and soak in fresh water. Cook the mushrooms and then chop them into small pieces. Fry the chopped onion and then add the champignons. Season with spices. Fry for ten minutes until done. Process in a food processor until it becomes a paste.

Dietary mushroom pate

This delicacy can be adapted to a healthy diet. Replace vegetable oil with olive oil, and unhealthy mayonnaise with low-fat cottage cheese.

Ingredients:

• 300 gr. champignons;
• 150 gr. cottage cheese;
• 1 carrot;
• 1 medium onion;
• a bunch of dill;
• 2 garlic cloves;
• 1 tbsp. olive oil.

Preparation:

1. Chop the onion into cubes, slice the mushrooms, and grate the carrots.
2. Simmer everything in a frying pan for 15 minutes, adding a little water.
3. Cool the mixture. Mix with cottage cheese. Add olive oil. Season with salt and pepper. Squeeze the garlic.
4. Grind all ingredients in a blender into a homogeneous mass.

With mushrooms and beef liver

The recipe for this mushroom pate requires the following ingredients:

• beef liver (about 1 kg), 1 tbsp. l. lemon zest;
• 100 ml cream, 2 medium-sized carrots;
• 0.1 kg of chanterelles and the same amount of champignons;
• butter – 1 tbsp. l., ground black pepper, salt - to taste;
• 50 grams of fresh herbs (thyme, rosemary, basil);
• a small amount of nutmeg, cayenne pepper;
• 200 grams of lard, herbs (for decorating the appetizer).

The appetizing pate is prepared as follows:

1. Lemon zest and cream are added to the boiled beef liver. The resulting mass is thoroughly mixed.
2. The carrots are washed, peeled, and cut into neat strips. Mushrooms are cleaned and cut.
3. Heat the butter in a separate frying pan and fry the carrots in it. Add the main ingredient and simmer with vegetables over low heat.
4. The greens must be thoroughly washed, dried, and chopped. Mushrooms with carrots are combined with beef pate and herbs.
5. You need to add a little nutmeg, black and cayenne pepper, and salt. The oven is heated to a temperature of 160 degrees.
6. Thinly slice the lard and line the surface of the oven dish with it. Lay out the prepared snack.
7. The ingredients are leveled and covered with the remaining slices of lard. A special form is placed in a saucepan. 1/3 of the volume is filled with hot water.
8. The almost finished dish is left in the oven for 70 minutes. Cool and remove the mushroom pate from the mold. Carefully cut and place on a plate.

Mushroom pate for the winter

This tasty delicacy can be prepared for long-term storage, but still keep jars of pate in the refrigerator. To enjoy this mushroom delicacy all winter long, add vinegar before sealing the jars.

Ingredients:

• 500 gr. forest mushrooms (honey mushrooms, butter mushrooms or boletus mushrooms);
• 1 onion;
• 1 carrot;
• 3 tbsp. vegetable oil;
• 2 garlic cloves;
• 1 tsp salt;
• 1/2 tsp. black pepper;
• 1 tbsp. vinegar 9%.

Preparation:

1. Grate the carrots and cut the onion into cubes. Fry vegetables in vegetable oil.
2. Simmer the mushrooms in a frying pan with added water. When the water has evaporated, add oil and fry until the mushrooms begin to crackle - this is a sign that they are ready.
3. Pass the vegetables and mushrooms through a meat grinder. Squeeze the garlic. Season with salt and pepper.
4. Place the mixture in a jar. Pour in vinegar. Roll up the lid.

How to cook “Oyster mushroom pate”

Take the ingredients to make oyster mushroom pate.

Peel, wash and finely chop the onions. Place in the pan.

Peel, wash and chop the carrots. Add to onions. Pour in sunflower oil and lightly simmer the vegetables over low heat for 8-10 minutes. There is no need to fry it too much. The carrots should become a little softer and the onions translucent.

Wash the oyster mushrooms, cut them and place them in a frying pan with onions and carrots.

Salt the vegetables and mushrooms to taste. Cover the pan with a lid and simmer until the liquid evaporates.

Then pass the oyster mushrooms with onions and carrots through a meat grinder.

Add chopped garlic.

Mix the pate with the garlic.

Serve oyster mushroom pate as an appetizer or as a sandwich.

Rate the recipe for Oyster Mushroom Pate:

average rating: 4.6, total votes: 5

I prepared: The editors recommend: Similar recipes: Collections of recipes:

Mushroom pate with cheese

This snack can be spread on bread or used as a filling in meat rolls or stuffed into pita bread. The pate will add an amazing mushroom flavor to any dish.

Ingredients:

• 0.5 kg. champignons;
• 1 onion;
• 100 gr. butter;
• 100 gr. hard cheese;
• basil sprig;
• vegetable oil for frying;
• salt.

Methods for preparing oyster mushrooms

These mushrooms contain many useful and nutritional elements that the human body needs. Oyster mushrooms grow quietly at home, which contributes to their spread. It is interesting to note that they are used in medicine to make medicines. And their amazing taste has made oyster mushrooms popular among lovers of mushroom dishes.

In order to prepare pate, you need the following set of products:

• oyster mushrooms (300 grams);
• sunflower oil (about 80 milliliters);
• onion - 1 head;
• garlic.

Cut the mushrooms and onion into cubes. Fry the onion and add the oyster mushrooms. Fry for another 10 minutes, add spices and garlic. Mix thoroughly. Grind the resulting mass in a food processor or other equipment. We pack the pate into a bowl and, if desired, decorate with herbs and vegetables. You can also add carrots to the pate paste.

Appetizer with vegetables: caviar

The recipe for mushroom and vegetable pate will allow you to prepare a delicious appetizer or minced meat. There are many variations in the preparation of this pate mass. As an example, a method for preparing caviar is given. Required Products:

• three potatoes;
• two carrots;
• cauliflower (300 grams);
• three onions;
• butter (200 grams);
• garlic to taste;
• mushroom broth (100 milliliters);
• spices.

Wash the cherries and cook in salted water for 20 minutes. Drain the liquid into a separate container, let the mushrooms cool and cut into small cubes. Fry the chopped onion along with the garlic. Add mushroom cubes and fry for about ten minutes. Season with spices, add broth and simmer for 15 minutes. Soak the cauliflower in salted water. Meanwhile, boil the potatoes and carrots separately. Cut vegetables and mix with mushrooms. Process in a blender.

The addition of cheese gives the product a piquant creamy taste and pleasant aroma. The pate mass can be spread on toast or bread, or used as a side dish or minced meat. Main ingredients of the snack:

• two onion heads;
• garlic;
• butter (80 grams);
• greenery;
• processed cheese (100 grams).

Chop and fry onion and garlic in butter. Add the processed mushroom cubes and cover with a lid. After a quarter of an hour, remove the lid and wait for the excess juice to evaporate. Grind in a food processor to a smooth paste. Add chopped or grated cheese. Season with seasonings and leave to cool. Sometimes semolina is added, which is added during frying.

How to make pate from mushrooms and processed cheese

Thanks to the addition of cheese, the structure of the snack is delicate with a creamy taste. Any fruit can be taken, either collected independently or purchased in a store. If champignons are used, then for 300 g you will need:

• 2 onions;
• some white bread;
• garlic clove;
• 80 g butter;
• nutmeg;
• parsley;
• 100 g processed cheese (1 pack).

Sequencing:

1. Chop and fry the onion and garlic in butter.
2. Add mushroom pieces and cover with a lid.
3. After a third of an hour, open the dishes to allow the excess liquid to evaporate.
4. Place the onion-mushroom mixture in a deep bowl, add pieces of cheese, butter and bread. Grind using a blender.
5. Season with spices. Beat again, then place in the refrigerator to cool.

You can serve with parsley and basil.

If desired, the recipe includes semolina (2 tablespoons). In this case, add cereal to the pan while frying the mushrooms.

Mushroom and cream cheese pate

From forest mushrooms

Boletus, boletus, boletus and other forest mushrooms are suitable for preparing this dish. This appetizer can be served on a holiday table.

Compound

Have to take:

• 300 g mushrooms;
• 1 onion;
• 2-3 cloves of garlic;
• 50 ml olive oil;
• several sprigs of thyme;
• 100 ml cream;
• 50 g butter;
• a little salt and pepper.

Cooking method

What do we have to do:

1. First, clean and cut the mushrooms in any way and boil them (cooking time depends on the type).
2. Meanwhile, peel and chop the onion and garlic. Place the garlic in a heated frying pan after 1 minute. add onion and thyme.
3. The finished mushrooms are drained in a colander, then placed in a frying pan and fried until all the liquid has evaporated.

4. Next, remove the thyme, pour in the cream, salt, pepper and cook for about 5 minutes until the cream is completely absorbed.
5. The ingredients together with the butter are blended with a blender to obtain a homogeneous mass.

Store the pate in glass containers in the refrigerator for no more than 2 days.