Oyster mushroom pate: photos, recipes. Mushroom pate: the best recipes for cooking at home How to cook mushroom pate at home

29.10.2021

Oyster mushrooms are very popular among lovers of mushroom dishes. Due to their pleasant and refined taste, they are often compared to porcini mushrooms and champignons.

To prepare these mushrooms, any method is used - they can be fried, pickled, stewed, dried, and also boiled.

If you want to cook something surprisingly tasty and aromatic from fresh oyster mushrooms, we bring to your attention several of the most successful recipes.

Mushrooms need to be peeled before cooking.

What can you cook from oyster mushrooms for the second course?

Oyster mushroom soup is very tasty, but these inexpensive mushrooms are also suitable for preparing second courses. Try cooking fried or stewed oyster mushrooms using the completely simple recipes that we offer you.

Before you cook oyster mushrooms according to the chosen recipe, you need to properly process them. When purchasing these mushrooms, you must be extremely careful - there should not be a single yellowish speck on the lower and upper surface of the cap. High-quality fresh mushroom has a characteristic grayish-bluish color without any extraneous shades.

Keep in mind that cooking fresh oyster mushrooms does not require pre-boiling. Everything you need in in this case- This is to thoroughly rinse each mushroom under running water, and then carefully cut into pieces of approximately the same size.

Now let's look at the most interesting recipes delicious and nutritious second courses of oyster mushrooms. The very first option that comes to mind is fried mushrooms.

Fried oyster mushrooms are very fragrant

To prepare this nutritious dish, take the following products:

500 g oyster mushrooms;
100 g sour cream;
1 large onion;
1 clove of garlic;
1 bunch of fresh herbs;
70 g vegetable oil for frying;
2 bay leaves;
salt, pepper and spices to taste.

Cooking oyster mushrooms according to this recipe is not at all difficult.

First of all, you need to heat the frying pan over low heat.
While heating the frying pan, you should take care of the mushrooms - rinse them thoroughly under running water, and then cut them into medium-sized pieces.
Pour the specified amount of vegetable oil into a heated frying pan and wait for it to boil.
Place a layer of chopped mushrooms - do not add water, since the oyster mushrooms themselves release a lot of liquid.
Lightly add mushrooms on top.
Place the onion, cut into neat rings, into a second frying pan and fry until it turns golden.
How long to cook fried oyster mushrooms? These mushrooms should be fried until they stop releasing water, but there is no need to overdry them.
At the next stage, add a small amount of sour cream to the mushrooms, as well as pre-fried onion.
Now it’s the turn of spices and salt - after adding them, cover the pan with a lid and leave it like that for a few more minutes.
Greens must be added to the mushrooms at the final stage of cooking - this way, they will be able to fully retain all their beneficial properties.

You can serve fried oyster mushrooms with herbs

The total cooking time for fried oyster mushrooms is approximately 15-20 minutes. To prevent them from being overcooked, it is recommended to taste them several times during the cooking process. If you like fried oyster mushrooms with vegetables, cook everything separately and then mix thoroughly.

Another interesting way to prepare oyster mushrooms as a second course is mushroom cutlets. Without a doubt, this treat will please all gourmets!

In order to make this culinary idea a reality, you will need:

500 g oyster mushrooms;
100-150 ml milk;
2 slices of loaf;
1 chicken egg;
1-2 small onions;
2 tbsp. vegetable oil;
1-2 cloves of garlic;
1 tbsp. mayonnaise;
salt, pepper and other spices - to taste;
1 bag of breadcrumbs.

The cooking process is as follows.

First of all, you should cut the mushrooms and simmer them for twenty minutes in own juice. Slices of loaf should be soaked in milk, combined with mushrooms and grinded together in a meat grinder.

Now you need to add a chicken egg, pre-fried onion, spices to your taste, salt and chopped garlic to the resulting minced meat.

Vegetables are a good accompaniment for mushrooms

Especially delicious cutlets There will be oyster mushrooms if served with a vegetable side dish. As you can see, from these mushrooms you can prepare very tasty and satisfying dishes for the main course, which can even compete with meat ones.

Cooking delicious oyster mushrooms in batter

It is impossible to resist such a delicious treat as oyster mushrooms in batter. Thanks to its unique taste and aroma properties, this dish will be a wonderful addition to any salads, cereals and vegetable dishes.

To prepare them you will need:

800 g oyster mushrooms;
2 tbsp. flour;
2 chicken eggs;
vegetable oil- as needed;
salt, pepper and other spices - to taste.

Thoroughly washed oyster mushrooms should be removed from the legs, since only the legs will be needed to prepare this dish. They need to be salted and peppered.

To prepare the batter, combine eggs and flour, add a small amount of salt and mix thoroughly.

Now you need to dip each mushroom cap in batter and then place it in a preheated frying pan. They need to be fried until a light brown crust forms.

Oyster mushroom in batter - tasty and nutritious

Once the battered mushrooms have cooled slightly, they can be served with any side dish you prefer.

How to cook delicious pasta with oyster mushrooms

The combination of mushrooms and pasta is very tasty and nutritious, and besides, preparing such dishes is very simple. One of the best options is oyster mushroom pasta, the recipe for which we will now consider.

The list of required ingredients looks like this:

400 g mushrooms;
100 g of pasta - preferably from durum wheat;
1-2 tbsp. tomato paste or ketchup;
50 g hard cheese;
olive oil;
2-3 cloves of garlic;
any greens - to taste.

Mushroom pasta - gourmet dish

First of all, pasta You need to boil it in salted water and then drain it. Pour a small amount of olive oil into the pan, and then add the oyster mushrooms, chopped as desired. Add garlic and salt and pepper to taste.

Fry for 15 minutes. Finally, add the tomato and mix everything thoroughly. Place the boiled pasta in the pan with the mushrooms and herbs, and then stir again. Leave the dish covered for 5 minutes, after which it can be placed on plates.

Appetizing oyster mushroom sauce: preparation rules

Oyster mushroom sauce, which is prepared very easily and quickly, can be an excellent addition to many dishes.

To do this you will need:

500 g oyster mushrooms;
100 g butter;
2 small onions;
2 tbsp. flour;
cream or sour cream;
salt - to taste.

Cut the mushrooms in a way convenient for you - for example, into cubes or slices. Place them on an empty frying pan and wait for the juices to release. Stir until most of the liquid has evaporated. Cut the onions into small pieces. Add butter to mushrooms.

Simmer them for five minutes, stirring continuously. After this, add the onion, salt, and you can add some spices. The cream should be added as soon as the mushrooms are nicely golden. Continue simmering for another 5-10 minutes, remembering to stir.

Then transfer everything to a blender and blend until smooth.

Prepare the most delicious dishes from oyster mushrooms and delight your loved ones!

Mushroom pate

Dancing from the stove to the computer!!

Mushroom pate or mushroom caviar is so delicious! While it's cooking, such amazing mushroom aromas fly throughout the house. I immediately want to go to the forest with a basket, where there is wet moss, creaking pines, mushrooms and the enjoyment of silence and solitude. Nowhere do I feel as good as at home and in the forest.

Mushroom caviar can be prepared from a wide variety of mushrooms that you have in stock or have the opportunity to buy - from row mushrooms, honey mushrooms, chanterelles, porcini mushrooms, champignons - from any mushrooms in general. Even wet boletus will make excellent mushroom caviar if you fry it well. Mushroom caviar can be rolled into jars for the winter and can be cooked in small portions because it's easy and quick to do.

Ingredients for preparing mushroom caviar:

Fresh mushrooms - 1 kg Onions - 300 g Vegetable oil - 3 tbsp. Garlic - to taste Salt - to taste Pepper to taste.

The mushrooms for caviar must first be sorted out, washed thoroughly, filled with water (so that it completely covers the mushrooms) and simmered over moderate heat. As soon as the mushrooms boil, the heat is reduced and they are boiled for 20-30 minutes.

If store-bought champignons are used for caviar, the cooking time is reduced to 5-10 minutes. Afterwards, the mushrooms are placed in a colander and left to drain excess moisture. Cooled and drained mushrooms are chopped with a knife; You can also use a blender or meat grinder for grinding.

I prefer to add the mushrooms to the onions and then fry them together.

While the mushrooms are cooling, you need to cook onion. It is cleaned, finely chopped and thoroughly fried until light brown in a pre-heated frying pan in vegetable oil. When the onion is cooked, add the mushroom mixture to it, press the garlic cloves through a garlic press, add black pepper and salt to taste.

The taste of your mushroom caviar depends on the delicious crispy onions. Fry the mushrooms until cooked and have a delicious crispy crust. Some mushrooms need more time, others less. The frying time also depends on the number of mushrooms.

On average - 20-30 minutes. A couple of minutes before readiness, add chopped garlic, salt, herbs, pepper. Pepper in caviar gives taste and aroma, so don’t skimp on the pepper and simmer with mushrooms for a couple of minutes so that the pepper imparts its aroma to the caviar.

Add garlic to taste.

Then put the fried mushrooms and onions into a saucepan and puree them with a blender. This is if you want to get mushroom pate.

And if you grind it in a meat grinder, you will get mushroom caviar.

Caviar can be eaten as an appetizer, you can cook a lean soup with it, or add it to boiled potatoes, pasta, rice or buckwheat, there are many options to prepare a quick dinner. Mushroom caviar is especially helpful during Lent.

There are several options for mushroom caviar, they differ in the addition of different products, for example, by adding garlic, we will already get a new taste. You can also add tomatoes or tomato paste, but this is not for everyone.

Coarsely chop various mushrooms and boil in salted water for 10 minutes. Pass through a meat grinder using a large rack. Finely chop the onion, grate the carrots on a coarse grater and fry in 1 glass of refined sunflower oil.

Mix mushrooms with onions and carrots, add another 1 glass of vegetable oil, Bay leaf, black and red pepper, salt. Simmer for 2 hours. At the end, add vinegar. Place hot caviar in clean, dry, sterilized jars and roll up. Screw-on lids can also be used. The main thing is that everything is sterile.

The caviar is tender, tasty and eaten very quickly.

Mushroom pate - the best recipes. How to properly and tasty cook mushroom pate

Mushroom pate is sometimes called mushroom caviar. This is an easy-to-prepare and very tasty appetizer that can be made from champignons, wild mushrooms, or dried or salted mushrooms.

There are recipes for pates made from two or more types of mushrooms.

The cooking principle is very simple: the mushrooms are processed, cooked (fried, boiled or cooked in a slow cooker), then crushed in a blender until smooth.

Chopped fried onions and boiled carrots, as well as seasonings, are usually added to mushroom pate. The pate is salted, peppered or seasoned with a special mixture for mushrooms. The finished mushroom pate should be cooled slightly before serving. The appetizer is served with toast, optionally garnished with chopped herbs green onions and slices of fresh vegetables.

Mushroom pate - preparing food and utensils

To make mushroom pate, you will need a deep bowl, cutting board, blender, frying pan and saucepan. A slow cooker can also come in handy. The finished pate is transferred to a container and placed in the refrigerator.

Great attention must be paid to processing mushrooms. Regular champignons can simply be washed and chopped, but wild mushrooms need to be sorted from garbage and spoiled specimens.

Champignons can be fried, boiled or cooked in a slow cooker. Wild mushrooms must be thoroughly boiled and only then fried.

Porcini mushrooms can be fried immediately, but it is still advisable to boil them a little first.

Mushroom pate recipes:

Recipe 1: Mushroom pate

The most common mushroom pate is made from champignons. If you have the opportunity to collect wild mushrooms, then, of course, the appetizer will be tastier from them. But champignon pate also turns out to be very aromatic and tasty.

Required ingredients:

1/3 kg of champignons;
2 medium onions;
Three spoons of mayonnaise;
Sunflower oil;
Garlic clove;
Toast;
Spices for mushrooms;
Salt;
Pepper;
Greenery;
Fresh vegetables - for decoration.

Cooking method:

Wash the mushrooms, cut them, chop the onion. First, fry the onion, then add the mushrooms to it and continue frying for a few more minutes. Cover the pan with a lid, reduce the heat and simmer until the liquid evaporates. Season the mixture with mushroom seasoning and pepper, and add salt to taste.

Transfer the mixture to a bowl and grind with a blender until smooth. Season the mushroom pate with mayonnaise, mix and put in the refrigerator. Serve the pate with toasted toast rubbed with garlic.

Place a slice of tomato, a slice of cucumber and a sprig of herbs (or green onions) on top.

Recipe 2: Mushroom pate with melted cheese

Mushroom pate with melted cheese turns out very tender and creamy. Regular champignons are suitable for preparation; you can also use fresh forest mushrooms.

Required ingredients:

300 g champignons;
Processed cheese without additives;
2 onions;
White bread;
Garlic clove;
Salt;
Ground black pepper;
A pinch of nutmeg;
Parsley;
Butter.

Cooking method:

Chop the onion and garlic, fry in butter until golden brown. Wash the champignons, cut them and add them to the onion. Simmer covered for 15-20 minutes. Then remove the lid and fry a little until the liquid evaporates.

Cool the mushrooms, put them in a bowl, add the cheese cut into pieces, soft butter and a slice white bread. Grind the mass with a blender. Then season the mushroom pate with salt, pepper and nutmeg. Beat with blender again.

Place the pate in the refrigerator. Serve with toast and chopped parsley.

Recipe 3: Mushroom pate of champignons and porcini mushrooms

Mushroom pate can be combined, i.e. contain several types of mushrooms. This recipe uses porcini mushrooms and champignons. The appetizer turns out to be very rich, with a pronounced mushroom taste.

Required ingredients:

Half a kilo of champignons;
1/3 kg of porcini mushrooms;
Large onion;
Lemon juice – one and a half spoons;
Sunflower oil;
Salt;
A clove of garlic.

Cooking method:

We wash the champignons and cut them into several parts; we do the same with porcini mushrooms. Heat the oil in a frying pan and add all the mushrooms, stir. Fry over moderate heat for about 20 minutes. Then simmer over low heat until the liquid evaporates.

Transfer the mushrooms to a bowl. Fry the onion until golden brown and add to the mushrooms. Put chopped garlic there and pour in lemon juice. Season the mixture with salt and pepper. Grind in a blender until smooth and paste-like.

Mushroom pate is ready!

Recipe 4: Mushroom pate made from dried mushrooms

You can make a lot of delicious and aromatic dishes from dried mushrooms, for example, delicious mushroom pate. The appetizer is very simple to prepare; the recipe also uses onions and seasonings.

Required ingredients:

Dry mushrooms – 450 g;
Several small onions;
A few tablespoons of vegetable oil;
Salt;
Ground black pepper;
45 ml vinegar;
Sugar cube.

Cooking method:

Chop the onion and fry in oil until golden brown. Soak the mushrooms, then boil them until tender in salted water, then drain the water. Mix mushrooms with onions, season with salt and pepper.

We also add a piece of sugar and vinegar to them. Grind all ingredients with a blender. Boiled dry mushrooms can simply be finely chopped with a knife, and then mixed with chopped fried onions.

Serve with bread and sprinkle green onion rings on top.

— To make the mushroom pate creamy and tender, you can add processed cheese to it;

— Mushrooms should not be cooked over too intense or low heat. Because of this, they may turn out to be too hard or, conversely, flabby;

— In order not to interrupt the delicate taste and aroma of mushroom pate, you should not add too hot spices to the appetizer.

How to cook mushroom pate from champignons: step-by-step recipe with photos

Pate is a very convenient snack. It can not only be spread on bread or toast, but also filled into baskets and even eclairs. It is prepared from different products and can be meat, liver, chicken, fish, vegetable or mushroom. I would like to dwell on the last option in more detail and tell you how it can be prepared.

Any mushrooms are suitable for this pate: fresh, dry or frozen. These can be either wild mushrooms or ordinary champignons or oyster mushrooms.

I offer you a very simple recipe for mushroom pate, and I will also tell you how and what else you can cook it with.

Ingredients and preparation

Kitchenware: frying pan, cutting board, blender.

List of required ingredients:

Peel the onion and chop it into random pieces.
Heat a frying pan, pour in a little oil and saute the onion until transparent and light golden brown. Then put it from the frying pan into another bowl.
Now about mushrooms. If you have wild mushrooms, then peel and boil them for about 30 minutes. Drain the water and cook the same amount in new water.
After this, strain through a colander, cool and chop as desired. These can be honey mushrooms, white mushrooms, boletus mushrooms, and so on.
Peel the champignons or oyster mushrooms and chop them immediately. There is no need to boil them.
Dried mushrooms must first be soaked in water and then boiled once until tender.
You can use several types of mushrooms for the pate.
Heat the pan again, add a little oil and fry the mushrooms.
First, they will release a liquid that will help them stew, and then they will begin to fry. At this time, add the onion. Stir and cook for another 5-10 minutes.
Sprinkle salt and ground black pepper to taste.
You can add other spices that are suitable for mushrooms.
At the end of cooking, add chopped garlic. It can be chopped very finely with a knife or passed through a garlic press.
After the mushrooms are cooked, transfer them to a convenient deep bowl, take a blender and use it to make a homogeneous puree.
We cool the mushroom pate and can spread it on toast or use it for another purpose.

Co butter: prepare the pate according to the specified recipe, and during pureeing add 50-60 g of softened butter. To do this, you need to cut off the required amount of oil and leave it for some time at room temperature. Before using this pate, you need to keep it in the refrigerator so that it hardens a little.
With processed cheese: Add the cheese, cut into several pieces, to the finished pate and beat well again. You can add cheese along with butter. It’s good to add a little nutmeg to this pate.
With eggs: fry mushrooms with onions. Add salt and pepper to taste. Place two or three eggs in boiling water and cook for about 10 minutes, hard-boiled. Then fill them cold water and cool. Peel the eggs and chop them as desired. Add to mushrooms and onions. We also put a small piece of butter here. Take a blender and turn everything into a homogeneous paste. Cool.
With cream cheese: For such a pate, any soft cream cheese or fatty, coarse-grained, non-acidic cottage cheese is suitable. You will need about 80-100 g of cheese. Prepare the pate, which we puree together with the cheese. It will be tastier if you add fresh herbs to the pate.
With vegetables: these can be eggplants, carrots and Bell pepper. Carrots can be boiled. Or you can grate it on a coarse grater and fry it with onions, and then add it to the mushrooms. Peel the sweet (Bulgarian) pepper from the core with seeds, cut into small pieces and also fry with onions. As for the eggplant, it is better to bake it in the oven and then remove the skin. You can use these vegetables together or make a pate with just one. Using a blender, turn the vegetables and fried mushrooms into a puree, adding salt and spices, as well as a piece of butter.
With sour cream or cream: Prepare the mushrooms and onions according to the basic recipe, and at the end add half a glass of sour cream or cream to the frying pan. Simmer for a couple of minutes and use a blender to make a paste.
With beans: Soak half a glass of beans in the evening. Then boil it until tender. We prepare the main pate, which we puree in a blender along with the beans. See how else you can make bean paste.

Video recipe for mushroom pate

If you still doubt the simplicity of preparing mushroom pate, I suggest watching a video that will dispel all your doubts.

You may also find recipes such as pork liver pate or beef liver pate useful. Also, watch how goose liver pate is prepared.

And for mushroom lovers, I can also recommend creamy champignon soup with cream or a delicious mushroom pie.

Don't forget to leave comments with feedback on the recipe, as well as your options for mushroom pate. Surely many will want to try to cook something according to your advice.

How to prepare mushroom pate from champignons according to a step-by-step recipe with photos

An excellent option for a hearty, tasty, versatile vegetarian snack is mushroom pate. It will diversify and decorate the holiday table or become a magical snack. Any edible mushrooms or a mixture of them are suitable for its preparation, be it wild mushrooms or store-bought champignons.

The principle of preparing mushroom pate is simple, like everything ingenious. The main ingredient of the appetizer must be brought to readiness (boil if it is wild mushrooms, fry with onions and spices) and, if the recipe calls for it, add other components of the dish (cheese, vegetables and herbs), and then grind everything until smooth.

The champignon and oyster mushroom pate according to our recipe takes no more than half an hour to prepare, it turns out aromatic, appetizing and very tasty.

Mushroom pate recipe

Cooking time: 30 minutes.
Number of servings: 7.
Kitchen appliances: cutting board and knife; frying pan for frying vegetables and mushrooms; mortar to grind spices; immersion blender.

Ingredients

Ingredient Selection

To choose fresh champignons by weight for making pate, you need, first of all, to pay attention to their appearance and smell. The mushrooms should be white or, if it is a royal champignon, brown.
Darkened mushrooms are overripe. They become tough during cooking. There should be no spots on the mushrooms, the bottom plate should be pink. If it is dark brown in color, you should not buy such mushrooms.
Fresh mushroom holds its shape well, it is dense and elastic to the touch, has a subtle, fresh mushroom smell, without ammonia impurities. Fresh oyster mushrooms are always dark brown in color. This means that the mushroom contains a large amount of vitamin D.
There should be no yellow spots or cracks on the caps. Cracks indicate a violation of the temperature regime for storing mushrooms.

Cooking sequence

Cut the onion into thin half rings.
Grate the carrots on a coarse grater. It will give the pate a beautiful color and sweet taste.
Cut the champignons into thin half rings so that they can be fried. Chop the oyster mushrooms evenly.
Heat a frying pan, add olive oil. Fry the onion. When it becomes translucent, add the carrots and fry the vegetables over medium heat for 3-5 minutes, stirring.
Place the mushrooms in the pan with the vegetables and fry along with the vegetables until cooked.
Mix and grind black and red pepper, dried garlic and salt in a mortar.
Add spices to mushrooms and blend into a homogeneous mass. The pate is ready. Before serving, you can put it in the refrigerator for several hours.
If you don’t have extra time, don’t be embarrassed, the pate is delicious right after cooking.
Toast the bruschettas and cover with a thick layer of pate. Place a slice of tomato and a sprig of herbs on top and enjoy.

For vegetarians, we have prepared a recipe describing how to properly make a delicious bean paste. And for meat lovers, we recommend a recipe for a delicious goose liver pate.

Video recipe for making pate

This video contains a detailed recipe for making mushroom pate.

Chicken pate is no less tasty and rich in composition and taste qualities beef liver pate. Try to cook them according to our recipes.

Chop the champignons or oyster mushrooms and fry with onions, and first boil the forest mushrooms over low heat (cooking time: 15-40 minutes, depending on the type of mushroom).
To give the pate a delicate creamy taste, add a little soft cream cheese, heavy cream or processed cheese.
It is advisable to cool the finished pate by placing it in the refrigerator for at least 30 minutes (preferably for several hours).

Options for preparing pate

The process of making mushroom pate is very creative. You can use fresh, frozen, or dried mushrooms. Once you've cooked them, you can experiment with adding different vegetables to the pate, soft cheeses and spices.
Simply fry champignons or oyster mushrooms in a frying pan or cook them in a slow cooker. Mushrooms are usually fried in vegetable oil or butter with onions.
You can add baked eggplant, finely chopped herbs (cilantro or parsley), garlic and carrots. During the preparation of mushrooms, various spices are added.
Nutmeg, shamballa, grated garlic or asafoetida are perfect. When the mushrooms are completely cooked, add cream cheese (Mascarpone, Philadelphia, Ricotta) to the pate if desired.

Let me know if you liked our pate recipe.

We look forward to your comments with feedback or suggestions, tips, recommendations for improvement. Maybe someone is preparing mushroom pate according to their own recipe, then share it with us.

Mushroom pate

This is a very tasty, tender, inexpensive and easy to prepare pate. It can be prepared not only from champignons, but they are always on sale and the pate with them is especially tasty (porcini mushrooms are unbeatable!).

The pate recipe contains cottage cheese - it is this that gives the pate a creamy structure, but the cottage cheese should not be sour, otherwise the acid will kill the mushroom taste, and preferably not dietary, i.e. have a fat content of at least 5%, since the fatter the cottage cheese, the better and tastier it is. It produces a paste-like mass or cream.

Homemade mushroom pate is a healthy natural dish - it does not contain preservatives or synthetic taste improvers.

It makes a delicious breakfast sandwich or light snack - you can fill small tartlets with it or make toast for a holiday table.

At the same time, it takes very little time to prepare it. I hope this mushroom dish will expand your repertoire of mushroom dishes.

This is a recipe for a healthy diet and a dietary recipe at the same time: the approximate calorie content of the pate is 60 kcal and significantly depends on the fat content of the cottage cheese and the amount of added butter.

Champignon dish

Ingredients:

champignon mushrooms – 300 g.

cottage cheese (non-acidic, 5% fat content and above) – 150 g.

butter (or olive) – about 10 g.

salt, pepper, other spices to taste and desire

Preparation:

Clean mushrooms, onions and carrots. Chop the mushrooms and onions, grate the carrots on a coarse grater. Place the chopped ingredients in a heated frying pan, cover with a lid and simmer for 5-7 minutes.
Add salt and pepper, add oil and simmer for another 5-7 minutes. I advise you to add more spices, since the cottage cheese will absorb them and the pate will seem bland. We are waiting for the mushrooms to cool down.
Place the cottage cheese and cooled mushroom mixture from the frying pan into a blender and grind them to a pate. Taste and add more spices if required.

4.Place the pate into a mold and put it in the refrigerator. Or serve it to the table - the pate is already ready.

The result is a tender and very pleasant-tasting mushroom pate. Spread on a piece of black bread, such a healthy and tasty sandwich will be an excellent addition to morning tea or coffee, as well as a good snack.

On festive table or a buffet with appropriate decoration, mushroom pate will also pleasantly diversify the menu as a light snack.

Other dietary pate recipes:

"Chicken pate"

"Bean paste"

"Herring oil "Caviar"

Bon appetit and be healthy! Leave your comments - feedback is very important!

Best regards, Lena Radova

P.S. I took out a box to put my boots in, went away for a few seconds to get them, and when I returned, I saw this picture. Apparently asleep)

Mushroom pate

Fragrant mushroom pate will always hit the spot. Sandwiches with a delicate delicacy will seduce even the most sophisticated gourmet and capricious child. Moreover, treating yourself to such a pate is as easy as shelling pears. You can always buy mushrooms in the store or from mushroom pickers and prepare this hearty dish at home in just half an hour.

Mushrooms are considered quite heavy food, so they are usually used to prepare a pate with various fillings - potatoes, chicken egg, carrots, onions and garlic, cream and butter. These ingredients favorably highlight the taste of mushrooms and make it more tender and pleasant.

How difficult it is to prepare real mushroom pate at home can be easily assessed if you try to make it according to the recipes suggested below.

Mushroom pate bourguignon

Delicate pate with cream from fresh champignons and boletus.

Ingredients:

Fresh champignons – 200 g.
Boletus mushrooms – 200 g.
Onions – 1 – 2 pcs.
Butter – 50-70 g.
Garlic – 3 pcs.
Fresh rosemary – 1 sprig.
Vegetable oil – 30 ml. Salt.
Black pepper.

Cooking method:

Finely chop the garlic and onion, chop the rosemary leaves.
Heat a frying pan with oil and sauté the vegetables in it until the onions become translucent. In this case, there is no need to fry it, since the pate will eventually acquire a specific flavor.
Boil the whole mushrooms (the taste is better preserved) in lightly salted water and cut into smaller pieces.
Place in a frying pan with onions and garlic. Pour in the cream and simmer over medium heat, covering the pan with a lid.
Salt, season, pepper.
Once the mushrooms are ready, remove the pan from the heat and cool its contents slightly. Then puree with an immersion blender.
Add butter to the puree, mix quickly, cover with a lid.
Let stand for 10 minutes and serve in tartlets, baguettes or flatbreads.

Assorted forest mushroom pate with carrots and onions

Any mushroom picker encounters a variety of mushrooms. You may not get a tasty roast or julienne from such an assortment, but you can easily get a fragrant pate. When using a fresh product, it is worth remembering that when cooked, mushrooms greatly decrease in volume and from, for example, 2 kg. fresh can be from 1 to 800-700 g. boiled.

Ingredients:

Fresh wild mushrooms – 2 kg.
Celery root – 100 g.
Onions – 3 pcs.
Large carrots – 1 pc.
Butter – 150 g.
Nutmeg.
Black pepper.
Evaporated fine salt.
Broth – 1 tbsp.

Cooking method:

Clean and rinse the mushrooms. Boil in lightly salted water and chop finely.
Chop the onion into cubes. Grate the carrots and celery root on a coarse grater.
In a deep frying pan or saucepan with a multi-layer bottom, melt a piece of butter (50 grams).
Sauté onions, celery and carrots together until soft. Then add mushrooms to them. Season with salt, nutmeg and pepper.
Fry the entire contents of the pan well and pour in the broth. Cover with a lid and simmer for about 15 minutes.
Puree with an immersion blender until as smooth as possible. Fill with remaining oil.
Allow the pate to cool and thicken. To do this, remove the lid from the pan.
Serve on flatbreads, pancakes, baguettes or waffle tartlets.
If desired, garnish with finely chopped herbs.

Mushroom pate of oyster mushrooms with vegetables

A very delicate pate with a subtle mushroom aroma. Ideal with light vegetable salads and crispy flatbreads. To make the taste organic, you need to maintain a 2 to 1 proportion, that is, all vegetable components should be half as many as mushrooms.

Ingredients:

Fresh oyster mushrooms – 1 kg.
Potatoes – 2 pcs.
Fresh parsley – 50 g.
Carrots – 1 pc.
Cauliflower – 300 g.
Onions – 2 pcs.
Black pepper.
Butter – 150 g.
Garlic – 3 pcs.
Salt.
Spice mixture for mushrooms or vegetarian dishes.
Broth – 1 tbsp.

Cooking method:

Boil oyster mushrooms in salted water until fully cooked.
Crush the garlic in a mortar and fry in hot butter. Immediately add finely chopped onions and oyster mushrooms to it.
Cover everything with a lid, season and salt to taste, add broth and simmer until done. You should get a liquid mass.
Boil potatoes, cauliflower and carrots in salted water. Peel and chop randomly.
Transfer the mushroom mixture with broth and boiled vegetables into a deep bowl. Collect only the leaves from the parsley (stalks are not needed) and add to the bowl. Put butter there too.
Puree everything until as smooth as possible.
Cool completely and serve with any flour product - tartlets, pieces of baguette, pancakes.

Mushroom pate with sweet paprika and egg

Any mushrooms are suitable for pate. The main thing is to select not just bell peppers for the pate, but juicy sweet pods of deep red color. Then the pate will turn out very bright and rich.

Ingredients:

Mushrooms – 0.5 kg.
Garlic – 3 cloves.
Fresh parsley – 30 g.
Onions – 2 pcs.
Carrots – 1 pc.
Sweet pepper – 2 pods.
Full-fat sour cream – 50 g.
Chicken eggs – 2 pcs.
Black pepper.
Vegetable oil – 30 g.
Salt.

Cooking method:

Boil mushrooms in salted water until fully cooked. Drain in a colander, cool and chop.
Sand the paprika, remove the seeds and stem. Cut into cubes. Chop the onions in the same way. Chop the carrots into thin strips or grate them.
Heat oil in a frying pan and fry boiled mushrooms in it along with a couple of grated cloves of garlic.
Add carrots, chopped herbs, onions and sweet paprika. Simmer covered until done. If necessary, add more broth to prevent the mixture from becoming too dry. Salt and season.
Boil hard-boiled eggs, grate.
Cool the prepared mass of mushrooms and vegetables slightly, puree with a blender, adding sour cream and grated chicken eggs.
Allow the pate to cool completely and serve with bread, saltine crackers or sliced vegetables as desired.

How to make mushroom pate

Honey mushrooms are a godsend for both mushroom pickers and cooks. Firstly, they always grow in abundance, and secondly, they are good in many dishes. In this recipe we will prepare another variation - mushroom pate, wild mushrooms. The appetizer goes well with a slice of white bread and goes perfectly with boiled potatoes.

I would like to say right away that you can take absolutely any mushrooms: oyster mushrooms, champignons or wild mushrooms, which you are confident in and know how to collect, process and cook.

We have already prepared a similar dish - champignon caviar with nuts, too Lenten option. And today our dish will be made from wild mushrooms - honey mushrooms.

Ingredients:

honey mushrooms (forest) – 1 kg;
onion – 160 g;
cockerel greens, dill – 50 g;
mixture of ground peppers (assorted) – 10 g;
butter – 25 g;
sunflower table oil – 12 ml;
lemon juice – 15 ml;
salt (edible, rock) – 40 g.

Recipe for mushroom pate

Forest autumn mushrooms differ from other mushrooms in having a slightly sweet, slightly Pancake-like flavor. It is this feature that allows you to use mushrooms paired with citric acid and a fresh mix of herbs - you get a spicy, salty taste, and pickled mushrooms have the same taste.

We clean the legs of honey mushrooms from the rings and cut them to a third of the length.

We rinse the mushrooms with running water until the moisture saturates them.

Transfer to a large saucepan, filling with cold filtered water above the middle. Bring to a boil – add salt while it’s boiling. Cook for at least 40 minutes over medium heat, skimming off the foam.

Drain the water from the pan, placing the mushrooms in a sieve - there is no need to rinse them.

Melt a piece of butter in sunflower oil, heating until sizzling, then immediately add the entire portion of chopped onion.

Add honey mushrooms to the fried onions and mix. Reduce the heat and, without covering the pan, continue frying for 10-12 minutes. Stir the mushrooms constantly, season with assorted pepper when ready.

There is a base for mushroom pate - the final touch remains, bring it to the desired consistency, grind it in a blender. Place the fried mushrooms into the bowl of a blender and blend at medium speed until smooth.

Lastly, season with fresh herbs, season with lemon juice and grind again at low speed.

Mushroom pate can be served with croutons or a slice of baguette.

Bon appetit!

Mushroom pate is an easy to prepare and very satisfying appetizer that will be a highlight for any table. You can make mushroom pate from oyster mushrooms, champignons, honey mushrooms, boletus and other mushrooms, which are sometimes used simultaneously in one dish. The main cooking method is elementary: mushrooms are first boiled or fried, and then ground in a blender to a smooth paste.

Fried onions and boiled carrots are often added to mushroom pate, and seasoned with various spices to taste. Before serving the appetizer, the pate must cool down. On a platter it can be decorated with herbs or vegetables. Before cooking, it is advisable to rinse the mushrooms thoroughly, then boil them and only finally fry them.

A simple recipe for mushroom pate

For the dish you will need the following ingredients:

mushrooms 400 grams;
one onion;
garlic to taste;
seasonings

First, thoroughly clean the mushrooms of debris and wash them. To prepare, take the onion and chop it, and then fry it and put it in a separate container. Cook the mushrooms for about 30 minutes, then drain the liquid and add water. After half an hour, drain the liquid again. Let cool and chop into cubes. For oyster mushrooms or champignons, you can skip the boiling and soaking step and start cutting right away. Dried mushrooms need to be soaked and cooked. Several types of mushrooms are sometimes added to one pate.

Heat a frying pan and fry the mushrooms in oil. First, they will be stewed in their own juice, and then fried. At the end, add the onion and keep for about 10 minutes, while stirring. Add spices and garlic to taste. The resulting consistency can be served as is or first passed through a blender or meat grinder.

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. Cauliflower soak in salt 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.

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.

Features of mushroom caviar

The pate is very tasty and useful product, which can be used as a snack or as stuffing. Pate paste is prepared from almost all edible mushrooms, adding various products. This is the case when experiments are welcome and it is worth trying new combinations of tastes.

For cooking delicious dish You must remember that the mushrooms need to be cooked over medium heat. Otherwise, they will be either tough or overcooked. The seasoning must be chosen to be moderately spicy and aromatic so as not to overwhelm the taste of the product itself. By adhering to simple and clear rules, you can please yourself, your loved ones and guests.

Today we offer you a recipe for mushroom pate, which cooks very quickly and disappears from the table just as quickly. Serve the pate on pieces of toasted bread. The dish will be an excellent treat for those who are fasting.

Author of the publication

Lives on a harsh but beautiful coast Baltic Sea. She has loved cooking since early childhood, but it grew into a real hobby from the moment she began to live independently. Now I take great pleasure in cooking for my family. Twice mom. His hobbies include photography, and food shots have recently taken up the lion's share of all photographs.

Recipe author: Valentina Maslova
After preparation you will receive 2 jars of 250 ml each.
Cooking time: 30 min

Ingredients

350 g champignons
300 g wild mushrooms
80 g onion
60 g carrots
1 tbsp. vegetable oil
ground black pepper

Cooking method

Prepare the vegetables: peel the onions and carrots, cut them into small cubes.

Wash the champignons thoroughly, dry and remove the stems. Cut the hats randomly; Do not cut them too finely, as the pate will be crushed in the blender. Thaw frozen wild mushrooms first and place in a sieve to drain excess liquid. You can use only one type of forest mushroom, or you can take an assortment, for example porcini mushrooms, boletus mushrooms and aspen mushrooms.

Heat vegetable oil in a frying pan and fry the vegetables until the onions are light golden brown.

Place all the mushrooms in the pan with the onions and carrots, mix well. Add salt and pepper to taste and cook over low heat for 15-20 minutes.

After this time, all the liquid from the mushrooms should evaporate, and they themselves should greatly decrease in volume.

Transfer the contents of the pan into a blender and puree into a homogeneous mass.

Cool the pate and place it in jars. Mushroom pate should be stored in the refrigerator for up to three days.

Mushroom pate ready. Bon appetit!

Content

The recipe for oyster mushroom pate is a delicious alternative to a meat snack. The dish will appeal not only to mushroom lovers, but also to vegetarians, as well as people who adhere to fasting or a diet. Anyone who has never made pate before will be able to prepare a delicious dish thanks to a variety of recipes.

How to make delicious oyster mushroom pate

Any fruiting body is suitable for this delicacy: fresh, dried, frozen, salted or pickled. Before cooking, dry oyster mushrooms must be soaked overnight or boiled in salted water with the addition of citric acid until they soften. Frozen mushrooms should be transferred from the freezer to the refrigerator. Fresh, salted and processed in accordance with the recipe.

Important! All vegetables and mushrooms used for cooking must be free of mold and rotten dents.

If the appetizer seems too thick, it can be diluted with vegetable or melted butter, mushroom broth or mayonnaise.

In order for the dish to retain its unusual taste for a long time, it should be stored in the refrigerator in a jar with a plastic or rubber lid. In addition, you can make preparations for the winter if the containers are sterilized, screwed with metal lids, and acetic acid is added to the delicacy as a preservative.

Recipes for oyster mushroom pate

Mushroom food can be used in different variations: for preparing sandwiches, baskets, pancakes, donuts and other dishes. Cooks who have never made an oyster mushroom appetizer before will benefit from recipes with photos.

Oyster mushroom pate with mayonnaise

One of the most popular variations of the dish is pate with mayonnaise. To prepare it you need:

mushrooms – 700 g;
onion – 3 pcs.;
mayonnaise – 140 ml;
vegetable oil – 70 g;
garlic – 3 cloves;
pepper, salt, mushroom seasoning, dill - according to the culinary preference.

Cooking method:

Oyster mushroom pate with vegetables

To make a mushroom dish with vegetables, you need to prepare:

oyster mushrooms – 0.7 kg;
potatoes – 2 pcs.;
carrots – 1.5 pcs.;
cauliflower – 210 g;
parsley – 35 g;
onion – 2 pcs.;
butter – 140 g;
garlic – 3 cloves;
pepper, salt, mushroom seasoning - according to the chef’s preferences.

Oyster mushroom pate

Cooking method:

Mushrooms are cooked until cooked and cut into cubes.
Attention! Leave ½ cup of broth after boiling.
Chop the garlic and onion and fry for 5-7 minutes. Next, add oyster mushrooms to the vegetables and simmer for 10 minutes.
Then add broth and add seasonings. The contents of the stewpan are simmered for 15 minutes.
Cabbage, carrots and potatoes are boiled in salted water until the vegetables are cooked. Then they are peeled and chopped into medium-sized cubes and added to the saucepan.
After adding parsley, the mass is crushed using a blender.

Oyster mushroom pate with cheese

To make a delicate creamy cheese snack, you will need:

mushrooms – 700 g;
processed cheese – 300 g;
onion – 4 pcs.;
garlic – 3 cloves;
white bread - pulp of 1 slice;
butter – 70 g;
pepper, parsley, salt, nutmeg - to the cook’s taste.

Cooking method:

The garlic and onion must be chopped and fried until golden brown. Next, add chopped mushrooms to the vegetables and simmer for about 20 minutes, and then fry until the liquid evaporates.
The contents of the saucepan are mixed with white bread, butter and shredded cheese. The mass is pureed, salted, peppered and seasoned with nutmeg, after which it is ground again. Place in the refrigerator for 2 hours.

Mushroom pate with melted cheese

A simple and interesting dietary recipe with the addition of cheese:

Mushroom pate of oyster mushrooms with zucchini

For an appetizer with added zucchini you will need:

oyster mushrooms – 700 g;
zucchini – 525 g;
onion – 3.5 pcs.;
carrots – 3.5 pcs.;
cream cheese – 175 g;
garlic – 8-9 cloves;
soy sauce – 5 tbsp. l.;
salt, pepper - to taste.

Oyster mushroom and zucchini pate

Cooking method:

The onion should be chopped and cooked until golden brown.
Peeled zucchini and carrots are grated on a coarse grater. The latter is added to the pan along with chopped mushrooms, garlic and soy sauce.
The zucchini is squeezed out and after 10 minutes added to the saucepan.
Beat the mass with a blender, mix with cheese and puree again. Let it sit for an hour.

Dietary oyster mushroom pate

For those who are watching their figure, this dietary recipe is perfect. For it you will need:

mushrooms – 600 g;
low-fat cottage cheese – 300 g;
carrots – 2 pcs.;
onion – 2 pcs.;
garlic – 4 cloves;
olive oil – 2 tbsp. l.;
herbs, pepper, salt - according to the chef’s preferences.

Pate of oyster mushrooms and low-fat cottage cheese

Cooking method:

Finely chop the onions and mushrooms, and chop the carrots using a grater. The products are stewed for 15-17 minutes in a small amount of water.
The resulting mass is cooled, mixed with butter, cottage cheese, salt, pepper, chopped garlic and herbs, and ground until smooth.

Oyster mushroom pate with egg

For a mushroom dish with the addition of eggs you will need:

oyster mushrooms – 700 g;
boiled egg – 3.5 pcs.;
onion – 2 pcs.;
garlic – 1.5 cloves;
butter – 140 g;
salt, pepper, parsley - to taste.

Mushroom pate with eggs

Cooking method:

Mushrooms, onions, garlic and boiled eggs should be finely chopped.
Onions and garlic are fried until translucent.
Next, place the oyster mushrooms in a saucepan and fry until cooked.
The onion-mushroom mass is mixed with eggs and then crushed using a blender. The dish is salted, peppered, sprinkled with herbs and pureed again.

Delicious mushroom appetizer:

Oyster mushroom pate with champignons

To make a tasty and satisfying appetizer with champignons, you need to prepare:

oyster mushrooms – 750 g;
champignons – 750 g;
onion – 3 pcs.;
boiled eggs – 6 pcs.;
butter – 360 g;
garlic – 3-6 cloves;
salt, pepper, herbs - to the cook’s taste.

Champignon and oyster mushroom pate

Cooking method:

Oyster mushrooms and champignons are soaked in water for a short period of time, cut and fried for about 5 minutes.
Then add chopped onion to the pan, add salt and pepper and fry for 2 minutes until the vegetable softens.
Eggs, herbs, garlic are finely chopped and mixed with the onion-mushroom mixture. Melted butter is added to the mass, and then the dish is pureed.

Calorie content of oyster mushroom pate

Oyster mushroom pate can be called a dietary snack, since the energy value ranges from 50-160 kcal. Most of the energy comes from proteins and carbohydrates, which is useful for a healthy diet.

Conclusion

The recipe for oyster mushroom pate is tasty and satisfying, but at the same time it does not require a lot of time and effort. In addition, the food can be used to prepare a huge number of dishes: donuts, pancakes, tartlets, sandwiches, etc. Pate is suitable even for people on a diet or fasting, since it is calorie-free and does not contain meat.