Pie of honey agaric

Mushroom pate will be a delicious highlight of any dinner. It is served as a side dish component, as an appetizer in the form of toast and tartlets, spread on crackers or sandwiches. It is important to know what seasonings mushrooms are combined with, and the recipes given in the article will give you ideas.

Secrets of cooking honey pate

Mushroom caviar, or pate, are different names for the same delicious dish, which is prepared with different variations.

• For work, prepare a pot, a frying pan, a blender, as well as a voluminous bowl and a cutting board.
• Raw materials brought from the forest must be boiled. Traditionally, onions and carrots are used to improve the taste and appearance of the product.
• Before or after heat treatment, the whole mass is crushed to a homogeneous consistency.
• Spices and herbs are selected according to taste and recipe, and salt, ground black pepper and vegetable oil for frying are found in each recipe.

The algorithm of the main actions is as follows:

• the collected raw materials are sorted, cleaned and washed;
• placed in water and boiled with salt and citric acid for 20 minutes;
• recline in a colander and cut for frying;
• boil or fry other ingredients according to the recipe, adding boiled mushrooms;
• the cooled mass is crushed in a blender or meat grinder;
• according to the recipe, the blanks are packaged in sterilized jars with a volume of 0,5 l, adding vinegar, and canned food is pasteurized for winter storage for 40-60 minutes.

Experienced housewives advise cooking a delicacy over medium heat. The second wisdom: moderately add salt and spices to slightly emphasize the pleasant smell. It is always better to rely on proven recipes.

The mushroom dish is delicious both hot and chilled.

Pickled mushroom pate recipe

For dinner, you can cook a delicious side dish from the workpiece.

• 500 g honey mushrooms;
• 2 bulbs;
• 3 boiled eggs;
• 100 g hard cheese;
• 3 Art. l sour cream;
• 50 g butter;
• spices to taste;
• dill and parsley for decoration.

Preparation:

1. Throw canned food in a colander.
2. Grind eggs, mushrooms, onions and cheese.
3. Add butter, sour cream, salt and pepper to a homogeneous mass.

The dish will keep for several hours in the refrigerator.

Mushroom pate from mushrooms with eggs and paprika

This recipe is a delicious appetizer.

• 500 g of fresh mushrooms;
• 2 sweet peppers;
• 2 bulbs;
• 1 carrots;
• Boiled egg xnum;
• 2 Art. l sour cream;
• 2 cloves of garlic;
• spices to taste;
• 2-4 Art. l. vegetable oil;
• greens.

Cooking process:

1. Washed peppers are pierced in several places with a toothpick, sprinkled with oil and put in the oven at a temperature of 200 degrees for 10 minutes. Hot transfer to a deep bowl, which is covered with cling film on top until cool, so that the skin is quickly removed. Then finely chopped.
2. Onions and carrots are chopped into cubes.
3. Put garlic in a hot pan and remove after 1-2 minutes. Boiled mushrooms are first placed in garlic-flavoured oil, then all vegetables are stewed for a quarter of an hour, salted and peppered.
4. Chopped eggs and sour cream are added to the cooled mass.
5. All are crushed.

The appetizer is served cold. A dish prepared according to this recipe is in the refrigerator for 1-2 days.

Mushroom pate with vegetables: recipe with photo

Delicious harvesting in winter will remind you of summer flavors.

• 1,5 kg of copper;
• 3 medium tomatoes, onions, carrots and sweet peppers;
• 3 cloves of garlic;
• 1,5 Art. l salts;
• 4 tsp Sahara;
• oil and vinegar 9%.

Preparation:

1. Vegetables are cut and stewed over low heat for a quarter of an hour.

   

2. The cooled mass is ground and mixed with boiled and crushed mushrooms, adding salt and sugar.

   

3. Stew again for 20 minutes.

   

4. Packed by pouring 20 ml of vinegar (1 tablespoon) into each jar.
5. Pasteurized and rolled up.

The blank according to this recipe is stored in the basement.

Mushroom pate from mushrooms with mayonnaise

An appetizing appetizer is eaten fresh or rolled up for the winter if vinegar is added to the ingredients of the recipe.

• 1 kg of autumn mushrooms;
• 3 onions and carrots;
• 300 ml of mayonnaise;
• 1,5 Art. l salts;
• 3 teaspoons of sugar;
• 1 teaspoon ground black pepper;
• oil and vinegar 9%.

Technology of preparation:

1. Fry onions, add grated carrots, stew for 10 minutes, chop together with cooked mushrooms.
2. In a deep saucepan, the mass is mixed with salt and pepper, stewed for 8-11 minutes.
3. Add sugar and mayonnaise and simmer for another 12-16 minutes without closing the saucepan.
4. Packed and pasteurized.

Stored in the basement. If plastic lids are used, refrigerate.

Lenten mushroom pate

Instead of lemon juice, you can take vinegar and roll up the blank according to this recipe for the winter.

• 500 g mushrooms;
• 2 bulbs;
• 1 carrots;
• several cloves of garlic;
• 1 lemon;
• parsley;
• Spices to taste.

Cooking algorithm:

1. Boiled mushrooms are fried until golden brown.
2. Carrots are boiled.
3. Onions are cut into half rings, mixed with other ingredients, seasoned with chopped garlic and stewed until tender.
4. Chilled carrots are grated, chopped parsley and combined with mushroom mass in a pan, adding spices. Stew for 10 minutes, leave for the same time in the pan, turning off the heat.
5. Everything is crushed, poured with lemon juice, adjust the ratio of salt and pepper.

The mushroom dish will stand in the refrigerator for several days.

Dried mushroom pate

This interesting and uncomplicated mushroom dish will decorate the winter table.

• 500 g honey mushrooms;
• 150–190 g of onion;
• Spices to taste.

Preparation:

1. Mushroom drying is soaked, boiled and filtered.
2. Finely chop the onion and fry until tender.
3. Seasonings are added to the hot mass, crushed.

Sandwiches and tartlets are decorated with any greens.

The dish will keep in the refrigerator for several days.

Recipe for tender honey pate with melted cheese

The combination of mushroom aroma and creamy taste is very appetizing.

• 300 g mushrooms;
• 1 cheese without seasonings;
• 1 bulb;
• a slice of white loaf;
• two tablespoons of softened butter;
• 2 garlic cloves;
• 1-2 Art. l. vegetable oil;
• parsley, pepper, nutmeg, salt to taste.

Cooking process:

1. Roast the garlic and onion.
2. Boiled mushrooms are stewed for 14-18 minutes. Remove the lid and keep on fire to evaporate the liquid.
3. The mass is cooled, chopped cheese, bread, softened butter are added and crushed.
4. Improve the taste with spices according to the recipe.

Store in the refrigerator for 1-2 days. Served with chopped parsley or other herbs.

How to make pate from mushrooms for the winter with garlic

Mushroom preparation will delight in the cold season.

• 1,5 kg of mushrooms;
• 2 bulbs;
• 3 medium carrots;
• 2 heads of garlic;
• Spices to taste.

Procedure:

1. After boiling the mushrooms, fry them until golden brown.
2. Chopped onions and grated carrots are stewed for 12-14 minutes.
3. In a saucepan, continue to stew vegetables with mushrooms, adding 200 g of water, until it has completely evaporated.
4. Put the chopped garlic and simmer the mass for another 5 minutes.
5. The cooled caviar is crushed, salted.
6. Packed with vinegar and pasteurized.

The pate will keep for several months.

Recipe for leg pate for the winter

Raw materials not used in canned mushrooms are suitable for other delicacy preparations.

• 1 kg legs of mushrooms;
• 200 g onions;
• 250 g carrots;
• 3 cloves of garlic;
• 0,5 tsp each black and red ground pepper;
• bunch of parsley;
• oil, salt, vinegar 9%.

Preparation:

1. The cooked mushroom mass is transferred with a slotted spoon from the pan to the pan and the liquid is evaporated. Roast until golden brown.
2. Chopped onions and garlic, grated carrots are stewed for 10 minutes in another container.
3. All are crushed.
4. Put salt, a mixture of peppers, chopped parsley, vinegar, packaged in jars and sterilized.

How to cook mushroom pate with beans

Beans are prepared in a day: soaked overnight and boiled until soft.

• 1 kg of mushrooms;
• 400 g boiled beans, preferably red;
• 300 g onions;
• 1 teaspoon of Provence herbs;
•  spices to taste, vinegar 9%.

Cooking process:

1. The ingredients are boiled and fried in different containers.
2. Everything is crushed by mixing; add salt, pepper, herbs.
3. Stew for 20 minutes, constantly stirring the steep mass.
4. Vinegar is poured, the workpiece is packaged and sterilized.

Fans also add garlic.

Take it to the basement for storage.

Recipe for honey pate with onions

Another simple dish in the piggy bank of blanks.

• 2 kg of mushrooms;
• 10 pcs. bulbs;
• 6 tablespoons of lemon juice;
• Spices to taste.

Process:

1. Grind cooked mushrooms and raw onions.
2. The mass is stewed for half an hour over medium heat, spices are introduced.
3. Distributed in containers, pasteurized.

Canned goods are good for up to 12 months.

How to store mushroom pate

A dish without vinegar should be consumed 1-2 days in advance while it is in the refrigerator. Pasteurized paste is rolled up. The containers are turned over and covered with a blanket until cool. Stored in the basement. Canned food is used throughout the year.

Conclusion

Mushroom pate, served on toast or in small salad bowls, sprinkled with herbs, will decorate a table set for any occasion. Labor costs for harvesting the delicacy are minimal. You just need to stock up on raw materials for a delicious dish!