How to make a delicious champignon paste

Mushroom pate of champignons is not only an ideal dish for festive feasts, but also an excellent option for people who, for a number of reasons, are recommended to eat passivated food. In addition, such a delicious appetizer can be an excellent ingredient for breakfast or a light snack. And if the paste is placed in sterilized jars, it can be stored for the winter.

Mushroom Pate Recipes

Pate of mushrooms and pickled mushrooms.

Ingredients

• 300 g champignon
• 200 g honey mushrooms (pickled)
• 2 tablespoons of olive oil
• 1 onion
• 100 g green onions
• 1 tablespoon apple cider vinegar
• 3 cloves of garlic
• pepper
• salt

Mushroom pate.

Ingredients

For the dough

• warm water - 1 l
• 4 cups flour

On the paste

• 10 g butter
• 5 kg fish fillet
• 2 tbsp. tablespoons mushroom broth
• 12 large champignons
• salt
• pepper

1. Prepare a yeast dough from 2 glasses of flour in warm water, let it rise, add 2 more glasses of flour, knead the cool dough and roll it in a circle.
2. Put in a greased pan so that the edges of the dough hang from the sides of the pan.
3. Then lay fish and mushrooms in layers, alternating them and ending with mushrooms; pinch the dough on top, garnishing with the rest of the dough and greasing with oil.
4. Bake in a hot oven for 45— (50) minutes. Put the prepared paste on a dish and serve hot.
5. Prepare the fish and mushrooms for the paste as follows: finely chopped fish fillet in a mortar with 2 tablespoons of mushroom broth, salt and pepper; Wash, peel, chop, and fry 12 fresh mushrooms.

Champignon paste with yogurt.

Ingredients

• champignons - 200 g
• chopped onion - 1 pc.
• greens to taste
• skim yogurt - 1 cup

to prepare a mushroom paste according to this recipe, the champignons are peeled, washed, cut into large pieces, boiled in salted water, put into a colander, then passed through a meat grinder, watered with low-fat salted yogurt, allowed to cool, sprinkled with finely chopped onion and herbs.

Pate with mushrooms, veal, walnuts and bell pepper.

Ingredients

• veal (pulp) - 700g
• fresh mushrooms (champignons) - 300g
• walnuts - 80g
• sweet red pepper - 1 pc.
• onions - 1 pc.
• egg - 2 pcs.
• salt, ground black pepper - to taste
• butter for frying
• breadcrumbs - 1 tbsp. l

Before preparing a paste of champignons and meat, fresh veal flesh should be washed in running water, minced. Rinse mushrooms, peel, chop finely (leave 10 medium-sized mushrooms intact). Toss the butter into the pan, melt, put the mushrooms and stew under the lid until cooked.

Blanch pepper, peel, cut into small cubes. Transfer prepared pepper to minced meat. Drive the egg into this mass, mix, salt and pepper. Ready mushrooms to combine with minced meat.

Grease a baking dish with a thin layer of butter (vegetable oil is also suitable). It is recommended to pour breadcrumbs on a layer of oil. Transfer the stuffing into the form, evenly distributing it over the entire surface. Leave a shallow recess in the center of the meat. Put whole mushrooms in it. Cover the mold with foil and put in a preheated oven to bake at a temperature of 200 degrees until tender (about 1.5 hours). If it is necessary that the upper part of the paste is covered with a golden brown, 10 minutes before readiness, the foil should be removed from the mold.

Cool the prepared paste, remove from the mold, cut into small pieces.

Chicken liver paste with mushrooms and thyme.

Ingredients

• 400 g fresh chicken liver
• 1 carrot
• 1 onion
• 200 g champignon
• a few twigs of fresh thyme
• 50 g butter + 1 tbsp. l to cover
• a pinch of dried garlic
• 1 tbsp. l olive oil
• freshly ground black pepper, salt

Thoroughly rinse fresh chicken liver under running water, clean and put in storing water, boil for 10 minutes. Rinse onions and carrots, peel and chop finely. Before making the paste, the mushrooms must be washed, chopped. Combine mushrooms, onions and carrots, fry in olive oil until golden brown. Combine the boiled liver with fried vegetables and mushrooms, add chopped garlic, salt, pepper. Pass the resulting mass through a meat grinder. Add the thyme leaves and butter to the minced meat, mix. The paste is ready. It remains to transfer it to small sterilized jars and pour melted butter. Store in a cool place.

Here you can see a selection of photos of champignon pastes for the recipes presented above:

Motley bean and champignon paste

Ingredients

• motley beans - 0.5 cups
• fresh champignons - 200 g
• onions - 3 pcs.
• carrots - 1 pc.
• vegetable oil - 4 tbsp. spoons
• salt to taste (salt moderately)
• ground black pepper - 2-3 pinches (to taste)
• garlic - 1-2 cloves (optional)

Before cooking this dish, it is recommended to soak the beans overnight in cold water, this will speed up the cooking process and make it softer. Before cooking, the beans should be thoroughly washed, drained and pour fresh.

Beans should be boiled over low heat, salt does not need to be added. Discard boiled beans in a colander and drain excess water.

Now you can proceed to the preparation of the paste. Rinse the champignons, cut into very thin plates. Peel the onion, cut into rings. Grate the carrots.

Put a frying pan on the fire, pour in vegetable oil, toss the mushrooms to fry. Stuff soft mushrooms on a plate. Pour the onion into the same oil (if necessary add more), fry until transparent, then toss the carrots and fry until soft. In the onions and carrots, put the prepared mushrooms, fry for another 2 minutes. After that, transfer the beans to the pan. Season the contents of the pan with salt, pepper, pour 1/3 cup of water, cover and simmer for 10 minutes over low heat. Transfer the finished mass to a blender with oil, grind to a homogeneous viscous consistency. Bean and champignon paste can be served to the table, decorated with greens.

Mushroom paste with mushrooms, carrots and cottage cheese

Ingredients

• champignon mushrooms - 300 g
• cottage cheese (non-acidic, from 5% fat and above) - 150 g
• carrots - 1 pc.
• onion - 1 pc.
• butter (or olive) - about 10 g
• salt, pepper, other spices to taste and desire

Rinse onions, mushrooms and carrots, peel.Grate the carrots, chop the onion into small cubes, and the mushrooms in plates. Melt the butter in a frying pan (or heat the olive), simmer mushrooms, onions and carrots on it under a closed lid for 7 minutes. After this time, salt, pepper, add a small amount of butter, spices, simmer another 5 minutes. Cool the finished mass. In the blender put the cottage cheese, mushroom mixture from the pan, grind to a homogeneous mass. If necessary, salt and pepper again. Transfer the mushroom paste of champignons with cottage cheese to the prepared container, tightly close the lid and put in the refrigerator.

Dried mushroom champignon paste with mayonnaise

Ingredients

• dried champignons - 2 handfuls
• 5 cool boiled eggs
• 150 g sausage cheese
• onion
• salt
• mayonnaise (spicy)

Before preparing a paste of dried champignons with mayonnaise, you should leave the mushrooms in warm water for several hours. After that, remove the mushrooms, dry, fry in vegetable oil along with onions, sliced ​​rings. Add cheese and eggs grated on a coarse grater here. Salt, mix, season with mayonnaise.

See how the mushroom pâtés made of champignon mushrooms cooked according to the above recipes look delicious in these photos: