Pate of porcini mushrooms: recipes for the winter and for every day

Porcini mushroom pate can make any family dinner unusual. And on the festive table, this dish will worthily take the place of the main appetizer. Ceps or mushrooms are classified as the first category of mushrooms, due to their taste characteristics. The nutritional value is compared with meat, while the calorie content is low, which allows them to be used in dietary nutrition.

Preparation of porcini mushrooms for cooking pate

The forest product requires pre-treatment before eating. Necessary:

1. Sort, remove damaged and wormy copies.
2. Remove garbage, needles.
3. Rinse thoroughly, dry with paper towel.
4. If they are large, it is necessary to boil in salted water for a quarter of an hour. Young mushrooms do not need pre-boiling.

Recipes for mushroom pate from porcini mushrooms

The uniqueness of the pate lies in the fact that there are many recipes for cooking. Using only herbal ingredients, you can get an amazing vegetarian dish. By the way, it will become a godsend during Lent. With the addition of meat components, a delicious snack is obtained.

A simple recipe for pate of porcini mushrooms

Necessary components:

• porcini mushrooms – 650 g;
• onion;
• salt;
• white wine (dry) – 35 ml;
• garlic – 2 tooth;
• sunflower oil – 45 ml;
• thyme, rosemary, black pepper – 4-5 g each.

Scheme of actions:

1. Peel the onion, chop and sauté until soft. Add minced garlic, fry for about 2 minutes.
2. Cut the main ingredient, add to the onion, sprinkle with dried herbs, pepper and salt. Simmer for 20 minutes.
3. Grind the vegetable and mushroom mass with a blender or meat grinder. You need to pass through the kitchen appliances several times.
4. Enter the specified amount of wine, simmer for 5 minutes. During this time, it will evaporate, and the finished dish will acquire an amazing spicy taste.
5. Serve chilled and garnish with parsley.

White mushroom pate with beans

Amazingly tasty, lean, hearty and very healthy dish. If desired, you can add carrots to these components.

Necessary components:

• beans – 350 g;
• porcini mushrooms – 450 g;
• salt;
• onion;
• olive or sunflower oil – 35 ml;
• garlic – 2 tooth;
• thyme, oregano, black pepper – 3-5 g each.

Sequencing:

1. First you need to boil the beans. To speed up this process, it needs to be soaked for 2-3 hours, but preferably overnight. Boil in salted water until fully cooked.
2. Peel the onion, chop and sauté until golden brown. Add minced garlic, fry for about 2 minutes.
3. Cut porcini mushrooms, add to the onion, mix and fry for a quarter of an hour.
4. Add boiled beans, spices, salt, mix. Cover and simmer for a quarter of an hour.
5. Grind the resulting mass with a blender. Serve pate garnished with herbs.

White mushroom pate with chicken liver

The delicate consistency of boiled liver is in harmony with stewed porcini mushrooms.

Necessary components:

• onion;
• white mushrooms – 450 g;
• thyme – a branch;
• butter – 150 g;
• garlic – a couple of cloves;
• chicken liver – 250 g;
• nutmeg – on the tip of a spoon;
• sherry – 20 ml;
• cognac – 35 ml;
• salt.

Scheme of actions:

1. Peel the onion and chop finely.
2. Melt 100 g of butter in a saucepan or frying pan, simmer the onion, chopped garlic and thyme until soft.
3. Lay out the sliced ​​mushrooms. Simmer for a quarter of an hour.
4. Rinse the liver, dry with a paper towel.
5. In a separate container, melt the remaining butter, add the liver cut into pieces. Fry 3-5 minutes.
6. Put all the prepared ingredients in a blender bowl and beat. You can bring to homogeneity with a meat grinder, if there is no blender.
7. Place the mass in a container for stewing, add cognac with sherry, simmer for 3 minutes.

Porcini mushrooms in pate can be left whole. To do this, they need to be cut very finely and separately fried. Add already to the crushed pate.

Mushroom pate with white mushrooms and chicken

For such an appetizer, it is better to use the chicken fillet.

Necessary components:

• fillet – 450 g;
• white mushrooms – 500 g;
• egg – 2 pcs .;
• onion;
• butter – 150 g;
• ground black pepper, salt.

Sequencing:

1. Wash the chicken fillet, cook in salted water for about half an hour.
2. Peel the onion, chop and sauté until golden.
3. Finely chop the main ingredient. Heat half the butter in a saucepan or frying pan, simmer for about a quarter of an hour, season with salt and pepper.
4. Place all ingredients in a blender and grind. If a meat grinder is used, it must be twisted at least twice so that the mass acquires a uniform consistency. Mushrooms can not be chopped, but added in pieces to the pate, but this is optional.
5. Melt the remaining butter in a saucepan, put the resulting mixture, salt and pepper to taste, simmer for a couple of minutes.

White mushroom pate with vegetables

The set of vegetables in this recipe is basic. But if you wish, you can diversify it, taking into account the taste preferences of the family. You can add green beans, broccoli, zucchini and peppers.

Necessary components:

• white mushrooms – 450 g;
• onion;
• carrot;
• butter – 65 g;
• salt, black pepper.

Sequencing:

1. Peel the onion and carrot. Cut and sauté until soft.
2. Cut prepared mushrooms. Pour over vegetables, salt, add pepper and simmer for a quarter of an hour. If desired, the list of spices can be varied.
3. Grind all components in a blender.
4. Put the contents of the pan into the vegetable mass and simmer for 3-5 minutes.

Mushroom pate of porcini mushrooms with melted cheese

Very tasty and original appetizer.

Required components:

• white mushrooms – 300 g;
• butter – 75 g;
• onion;
• garlic – clove;
• processed cheese;
• semolina – 35 g;
• black pepper, basil, nutmeg, salt.

Sequencing:

1. Peel the onion, cut, sauté until soft.
2. Add minced garlic clove and fry for a couple of minutes.
3. Cut the prepared boletus mushrooms, pour them into the onion, cover and simmer for a quarter of an hour.
4. Add salt, spices, add semolina, only in parts, otherwise it will form lumps. Cover and simmer for another 5 minutes.
5. Grind the resulting vegetable-mushroom mixture, grated processed cheese in a blender. Before that, it must be cooled. Decorate with herbs before serving.

Recipe for porcini mushroom pate for the winter

An excellent preparation for the winter of porcini mushrooms. Some housewives freeze them and make a mushroom snack in winter. But it is precisely such a preparation that will help out the hostess if guests unexpectedly descend. It is recommended to use small containers for canning: from 0,5 to 1 liter.

Required components:

• ceps – 3 kg;
• black pepper;
• sunflower oil – 0,5 l;
• onion – 450 g;
• carrots (optional) – 300 g;
• vinegar – 35 ml;
• salt.

Sequencing:

1. Blanched mushrooms twist through a meat grinder.
2. Peel the onion, finely chop. Grate peeled carrots. Sauté vegetables until golden brown. Add twisted main component. Salt, sprinkle with pepper, cover and simmer for an hour, stirring occasionally.
3. Introduce vinegar, mix, decompose into prepared containers.
4. Put the jars in a saucepan, be sure to cover the bottom with a cloth. Sterilize for a quarter of an hour after the water boils. Close hermetically. Once the containers have cooled down, store them.

Caloric value

Porcini mushrooms have a low calorie content – 34 kcal. The number of calories in the finished dish depends on the type and amount of ingredients used. Mushroom pate with vegetables cooked in vegetable oil – 95,3 kcal, with beans – 115 kcal, and mushroom pate with chicken – 56,1 kcal. Calorie pate with chicken liver will be 135 kcal. It is worth remembering that the use of a creamy component increases the calorie content.

Conclusion

Which of the proposed recipes would not be chosen, porcini mushroom pate will be appreciated even by the most sophisticated gourmet. But these cooking variations are not the limit; dishes from porcini mushrooms can be diversified by adding new components. After all, this is how new culinary masterpieces are born.