How to make oyster mushroom paste

Mushrooms are good substitutes for meat products, but are considered more affordable in material terms. Options for cooking oyster mushrooms as snacks and main courses are quite easy. A very tasty and nutritious product, many call oyster paste. For this delicacy, it is better to take, of course, wild mushrooms, as they have a more attractive aroma.

Oyster mushroom paste recipes are very easy to prepare: mushrooms are pre-cleaned. They are well washed and heat treated - boiled or fried, and then crushed using a blender.

Usually, fried onions and boiled carrots are added to the mushroom paste from oyster mushrooms. But to further enhance the taste of mushrooms, you can add a little mushroom seasoning. The appetizer should be served with toast or tartlets, and, if desired, garnish with chopped greens of onions, dill, parsley or pieces of fresh vegetables.

Delicious oyster mushroom pate with mayonnaise

It is worth saying that the paste from oyster mushrooms with mayonnaise is incredibly tasty. In addition, it is quite simple to prepare. It makes an excellent snack for light snacks at work.

• oyster mushrooms - 500 g;
• onion - 2 pcs.;
• mayonnaise - 100 ml;
• vegetable oil - 50 ml;
• garlic cloves - 2 pcs.;
• mushroom seasoning - 1 tsp;
• salt;
• ground black pepper - ½ tsp;
• dill greens;
• Fresh vegetables - for decoration.

Oyster mushrooms clean, rinse and boil in salted water for 20 minutes.

Cut the onion into half rings, put in a pan and fry until soft.

Cut the cooled oyster mushrooms into slices and put into the onion, fry for 15 minutes.

Cover, reduce heat to a minimum, salt, add ground pepper and mushroom seasoning.

Mix well, add chopped garlic into small cubes, chopped dill and simmer for 5 minutes.

Grind in a blender bowl until smooth, season with mayonnaise, mix well.

Allow to cool and refrigerate for 2 hours.

Serve mushroom paste from oyster mushrooms with mayonnaise on toasted toasts, put a slice of tomato, cucumber and green onion on top.

Oyster mushroom pate recipe for winter

If you want to cook an oyster mushroom paste for the winter - use this recipe. It will certainly please not only you, but also surprise all your loved ones. This pate can be closed for the winter and cooked as an appetizer for the daily menu.

• boiled oyster mushrooms - 2 kg;
• carrots - 3 pcs.;
• onion - 5 pcs.;
• vegetable oil - 200 ml;
• salt to taste;
• ground black pepper - 1 tsp;
• vinegar - 50 ml.

How to make a paste of oyster mushrooms for the winter, so as to keep the workpiece as long as possible? Be sure to use vinegar as a preservative for your harvest. However, if you do not plan to close the paste for a long time, then vinegar will not be needed for its preparation.

Cut boiled oyster mushrooms into slices, put in a pan with vegetable oil and fry for 15 minutes until they turn golden.

Peel, wash and chop carrots on a Korean grater.

Peel the onion, chop into cubes and combine with carrots.

Add chopped vegetables to the mushrooms and fry until cooked.

Allow the mixture to cool slightly, grind it in a blender and put it again in a frying pan with oil.

Add salt, pepper and pour vinegar, allow to simmer in an open pan for 15 minutes over low heat.

Arrange in sterilized jars, put in hot water and sterilize for 15 minutes.

Allow to cool the paste and close with tight plastic covers.

After cooling, the workpiece can be taken out to the basement, or you can put it in the refrigerator.

Oyster mushroom pate with vegetables

Oyster mushroom paste is considered a full-fledged snack on any table. It can be served for breakfast or lunch, and can be used for snacks before dinner. With vegetables, the paste is very interesting in taste, and here the amount of spices can be adjusted independently.

• oyster mushrooms - 1 kg;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• cauliflower - 300 g;
• parsley - 50 g;
• onion - 3 pcs.;
• butter - 200 g;
• salt;
• ground black pepper - 1 tsp;
• garlic cloves - 4 pcs.;
• seasoning for mushrooms - 1 tsp;
• mushroom broth - ½ tbsp.

Boil oyster mushrooms until cooked, drain the water, let cool and cut into cubes (leave ½ cup of broth).

Grind garlic cloves and fry in oil.

Add chopped onion into garlic and fry for 5 minutes.

Oyster mushrooms put in the onion, cover and simmer for 10 minutes.

Salt, add pepper, seasoning for mushrooms, pour broth and simmer for 15 minutes.

Cauliflower, carrots and potatoes boil until tender in water with the addition of salt.

Peel, cut into slices and combine with mushrooms.

Remove the branches from the parsley, leave only the leaves, cut and combine with the total mass.

Grind with a blender to a homogeneous consistency and refrigerate.

Serve with pancakes, tartlets or just on baguettes.

Oyster mushroom pate with cream cheese

The recipe for mushroom paste from oyster mushrooms with cheese will turn out with a delicate creamy taste. Try it and you won’t regret using this option.

• oyster mushrooms - 500 g;
• processed cheese - 3 pcs.;
• onion - 3 pcs.;
• garlic - 2 cloves;
• white bread;
• salt;
• nutmeg - a pinch;
• ground black pepper - ½ tsp;
• parsley - 1 bunch;
• butter - 50 g.

Grind garlic cloves and onions, fry in oil until golden brown.

Oyster mushrooms cut into slices, put in the onion, cover and simmer for 20 minutes.

Open the lid and fry until liquid evaporates from the pan.

Put the mushrooms in a bowl, add chopped cheese, butter and a slice of white bread (pulp).

Grind with a blender into a homogeneous mass, season with salt, ground pepper and nutmeg.

Beat again with a blender, put in salad bowls and refrigerate for 1.5-2 hours.

Oyster mushroom paste can be served on tartlets with chopped herbs.

Oyster mushroom pate recipe with zucchini

This recipe for oyster mushroom paste with a step-by-step photo will help each housewife quickly prepare this appetizer. The excellent taste of the dish cannot leave any of your guests indifferent.

• oyster mushrooms - 400 g;
• zucchini - 300 g;
• onion - 2 pcs.;
• carrots - 2 pcs.;
• cream cheese - 100 g;
• garlic cloves - 5 pcs.;
• vegetable oil;
• soy sauce - 3 tbsp. l

Peel the zucchini, pick all the seeds and grate.

Cut and fry the onion in butter until golden.

Add carrots and finely chopped oyster mushrooms to the fried onion.

Pour soy sauce into the pan, add chopped garlic cloves and mix.

Allow to simmer for 10 minutes and add grated squash squeezed from the liquid to the mass.

Continue to simmer over medium heat for 10 minutes, then turn off the stove and let cool.

Grind the mass in a blender, add cream cheese, beat again and let stand in the refrigerator for 1 hour.

Such an appetizer is perfect for a festive buffet reception, when served in salty tartlets or crackers.

Now, how to cook oyster paste, you already know. Just pick a snack option for your family and start cooking. You will be amazed at how delicious the oyster paste paste is.