Pate with mushrooms

Pate with mushrooms

Preparation:

On the eve, cut the roots with the ground from the mushrooms, clean them from the blades of grass, but

do not wash. Boil salted water in a large saucepan, put in

whole mushrooms. Let them simmer for 2 minutes, then set aside

colander, immediately rinse them quickly with cold water and dry them in a napkin.

Peel and finely chop the chives, shallots and parsley. Veal

pass through a meat grinder, put in a bowl, add half a teaspoon

fine salt, chopped. onion and parsley. Mix everything with a fork, adding

1 st. a spoonful of cold water. Cut a slice of ham into small pieces,

put in mince. Beat eggs with sour cream, pour into minced meat, mix everything,

put in the refrigerator.

Let’s go mushrooms again. Leave small ones whole (set aside a few

pieces for decoration), medium – cut into 2-4 parts, large

slices. For three minutes, fry the mushrooms in a pan in boiling water.

vegetable oil, along with crushed garlic cloves, after which

put the mushrooms on a napkin – to remove excess oil.

Grease a cake pan with grease. Put the third part of minced meat on the bottom

forms, put a layer of mushrooms on top, again a layer of minced meat, not forgetting

compact well by hand, then the rest of the mushrooms and finish everything

minced meat. Once again, seal everything, trim, cover the form with foil,

place in a water bath and put in a hot oven.

After 30 minutes, remove the foil from the pate and bake for another 15 minutes. Then

turn off the oven and leave the pate in it for another 10-15 minutes. Serve

cooled.

Before serving, dip the mold in very hot water, put on top

cutting board and turn over. When serving, garnish with pâté slices,

laid on a plate, lettuce, small mushrooms.

Bon appetit!