Mushroom pate from champignons
12 servings
40 minutes
Mushroom pâté made from champignons is an exquisite dish of French cuisine that embodies a harmony of tenderness and rich flavor. Historically, such pâtés were popular among European nobility as they pair wonderfully with crispy bread and a glass of wine. The creamy texture is created by the combination of champignons, sautéed onions, and butter, giving the dish a rich taste with subtle nutty notes. The addition of fresh parsley refreshes the aroma and highlights the earthy tones of the mushrooms. The pâté is perfect for light snacks, festive tables, and refined dinners. It is served chilled and reveals its flavor beautifully when paired with baguette, toast, or crackers. This delicacy is a true delight for lovers of gastronomic discoveries.
1
Prepare all the ingredients.
2
Chop the onion into cubes.
- Onion: 150 g
3
Chop the mushrooms in a blender into small pieces.
- Champignons: 500 g
4
Heat vegetable oil in a pan and sauté the onion until translucent.
- Onion: 150 g
5
Add mushrooms to the onion and fry, stirring, for 10-15 minutes until the excess moisture evaporates.
- Champignons: 500 g
6
Put the mass back in the blender and blend until smooth puree.
7
Continue whisking, gradually adding cold butter to the pâté one small piece at a time.
- Butter: 150 g
8
Add finely chopped parsley to the pâté and salt to taste.
- Parsley: 20 g
- Salt: to taste
9
Transfer the pâté to a lidded container and refrigerate for 1-2 hours, after which it can be served.
10
Serve mushroom pâté with your favorite bread.