Mushroom pate
15 servings
60 minutes
For mushroom pate, you can use champignons or wild mushrooms that you picked yourself. In the second case, it is important to remember that some mushrooms will have to be boiled first. The recipe requires some time: in order for the pate to acquire flavor, it should be left in the refrigerator for a day or two. Our recipe uses milk, cream, and butter, but if you replace the oils with vegetable oils and the milk with coconut oil, then even vegetarians can eat the mushroom pate.
1
Chop the mushrooms coarsely and the onion finely.
- Button mushrooms: 2.5 kg
- Onion: 200 g
2
Heat vegetable oil in a pan and fry everything until half-cooked. Add salt, pepper, nutmeg, and garlic.
- Vegetable oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Muscat wine: to taste
- Garlic: 100 g
3
Pour white wine into the mushrooms and evaporate it over the heat.
- White wine: 300 ml
4
Pour cream into the pan and stir until it is absorbed by the mushrooms.
- Cream 30% fat: 150 ml
5
Cut the crusts off the white bread, soak the crumb in milk, and squeeze it out.
- White bread: 150 g
- Milk: 300 ml
6
Put mushrooms and bread crumbs in a bowl, use a blender to blend until smooth. If desired, strain through a fine sieve to achieve a creamy consistency.
- Button mushrooms: 2.5 kg
- White bread: 150 g
7
Keep the butter at room temperature until it softens. Then beat with a mixer until light, add to the mixture of mushrooms and bread, and stir until smooth.
- Butter: 300 g
8
Transfer the future pâté to a mold lined with wax paper, press it down, and send it to an oven preheated to 150 degrees for fifteen to twenty minutes.
9
Remove the pâté from the oven and let it cool.
10
Keep in the fridge for a day, or better - two.
