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Mushrooms are good substitutes for meat products, but are considered more affordable. Options for preparing oyster mushrooms as appetizers and main courses are quite light. Many people call oyster mushroom pate a very tasty and nutritious product. For this delicacy, it is better to take, of course, wild mushrooms, as they have a more attractive aroma.
Recipes for oyster mushroom pate are very easy to prepare: the mushrooms are pre-cleaned. They are well washed and heat treated – boiled or fried, and then crushed with a blender.
Usually, fried onions and boiled carrots are added to the oyster mushroom pate. 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 green onions, dill, parsley or pieces of fresh vegetables.
Delicious oyster mushroom pate with mayonnaise
It is worth saying that the oyster mushroom pate with mayonnaise is incredibly tasty. Plus, it’s pretty easy to prepare. It makes an excellent snack for light snacks at work.
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- 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;
- greens of dill;
- fresh vegetables – for decoration.
Peel the oyster mushrooms, 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 add to the onion, fry for 15 minutes.
Cover with a lid, reduce the heat to a minimum level, salt, add ground pepper and mushroom seasoning.
Mix well, add chopped garlic, chopped dill and simmer for 5 minutes.
Grind in a blender bowl until smooth, season with mayonnaise, mix well.
Let cool and refrigerate for 2 hours.
Serve oyster mushroom pate with mayonnaise on toasted toast, top with a slice of tomato, cucumber and green onion feathers.
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A recipe for oyster mushroom pate for the winter
If you want to cook oyster mushroom pate for the winter, use this recipe. It will surely please not only you, but also surprise all your loved ones. This pate can be closed for the winter and prepared 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 oyster mushroom pate for the winter in order to keep the workpiece as long as possible? Be sure to use vinegar as a preservative for your workpiece. However, if you do not plan to close the pate for a long time, then vinegar will not be needed to prepare it.
Boiled oyster mushrooms cut into pieces, put in a pan with vegetable oil and fry for 15 minutes until they become golden.
Peel, wash and chop the carrots on a Korean grater.
Remove the skin from the onion, chop into cubes and combine with carrots.
Add chopped vegetables to mushrooms and fry until tender.
Allow the mass to cool slightly, grind in a blender and put it back into the pan with oil.
Add salt, pepper and pour in vinegar, let it 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 the pâté to cool and close with tight plastic lids.
After cooling, the workpiece can be taken out to the basement, or it can be put in the refrigerator.
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Pate of oyster mushrooms with vegetables
Mushroom pate from oyster mushrooms is considered a full-fledged snack on any table. It can be served for breakfast or lunch, or you can use it for snacks before dinner. With vegetables, the pate turns out to be very interesting in taste, and here the amount of spices can be adjusted independently.
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- oyster mushrooms – 1 kg;
- potatoes – 3 pcs .;
- carrots – 2 pcs .;
- cauliflower – 300 g;
- parsley greens – 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, let cool and cut into cubes (leave ½ cup of broth).
Mince garlic cloves and fry in oil.
Add diced onion to garlic and fry for 5 minutes.
Add oyster mushrooms to the onion, cover and simmer for 10 minutes.
Salt, add pepper, seasoning for mushrooms, pour over broth and simmer for 15 minutes.
Boil cauliflower, carrots and potatoes until tender in water with salt.
Peel, cut into pieces and combine with mushrooms.
Remove the sprigs from the parsley, leave only the leaves, cut and combine with the total mass.
Grind with a blender until smooth and refrigerate.
Serve with pancakes, tartlets or simply on baguettes.
Mushroom pate of oyster mushrooms with melted cheese
The recipe for mushroom pate from oyster mushrooms with cheese will turn out with a delicate creamy taste. Give it a try and you won’t regret taking this option.
- oyster mushrooms – 500 g;
- processed cheese – 3 pc .;
- onion – 3 pcs .;
- garlic – 2 tooth;
- white bread;
- salt;
- nutmeg – a pinch;
- ground black pepper – ½ tsp;
- parsley – 1 bunch;
- Butter – 50
Chop garlic cloves and onion, fry in oil until golden brown.
Cut oyster mushrooms into slices, put onions, cover and simmer for 20 minutes.
Open the lid and cook until the liquid has evaporated from the pan.
Put the mushrooms in a bowl, add sliced uXNUMXbuXNUMXbcheese, 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 pate can be served on tartlets with chopped herbs.
Recipe for oyster mushroom pate with zucchini
This recipe for oyster mushroom pate with a step-by-step photo will help every housewife quickly prepare this appetizer. The excellent taste of the dish will not 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, remove all the seeds and grate.
Chop the onion and fry in oil until golden.
Add grated carrots to the fried onions, as well as finely chopped oyster mushrooms.
Pour soy sauce into the pan, add chopped garlic cloves and mix.
Let it simmer for 10 minutes and add grated zucchini 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 when it is served in salty tartlets or crackers.
Now you already know how to cook oyster mushroom pate. Just choose the snack option for your family and start cooking. You will be amazed at how delicious the oyster mushroom pate turns out.