Honey mushroom pate

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

Secrets of making honey mushroom pate

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

• For work, prepare a saucepan, frying pan, blender, as well as a large bowl and 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 entire 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 every recipe.

The algorithm of the main actions is as follows:

• the collected raw materials are sorted, cleaned and washed;
• place in water and cook with salt and citric acid for 20 minutes;
• drain in a colander and chop for frying;
• boil or fry other ingredients according to the recipe, adding cooked mushrooms;
• the cooled mass is ground in a blender or meat grinder;
• According to the recipe, the preparations are packaged in sterilized 0.5 liter jars, adding vinegar, and the canned food is pasteurized for winter storage for 40–60 minutes.

Experienced housewives advise cooking the delicacy over medium heat. Second wisdom: add salt and spices in moderation to slightly emphasize the pleasant aroma. It is always better to rely on proven recipes.

The mushroom dish is delicious both hot and chilled.

Recipe for pickled mushroom pate

For lunch you can prepare a delicious side dish from the preparation.

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

Preparation:

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

The dish will be stored in the refrigerator for several hours.

Mushroom pate from honey mushrooms with eggs and paprika

This recipe makes a delicious appetizer.

• 500 g of fresh honey mushrooms;
• 2 sweet peppers;
• 2 onions;
• 1 carrot;
• 2 boiled eggs;
• 2 tbsp. l. sour cream;
• 2 cloves of garlic;
• spices to taste;
• 2–4 tbsp. l. vegetable oil;
• greenery.

Cooking process:

1. The washed peppers are pierced in several places with a toothpick, sprinkled with oil and placed in the oven at 200 degrees for 10 minutes.When hot, transfer to a deep bowl, which is covered with cling film until it cools, so that the skin quickly comes off. Then finely chop.
2. Onions and carrots are chopped into cubes.
3. Place garlic in a hot frying pan and remove after 1-2 minutes. First, boiled mushrooms are placed in garlic-flavored oil, then all the vegetables and simmered for a quarter of an hour, salt and pepper.
4. Add chopped eggs and sour cream to the cooled mass.
5. Everything is crushed.

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

Honey mushroom pate with vegetables: recipe with photos

A delicious preparation in winter will remind you of summer aromas.

• 1.5 kg honey mushrooms;
• 3 medium tomatoes, onions, carrots and sweet peppers;
• 3 cloves of garlic;
• 1.5 tbsp. l. salt;
• 4 tsp. Sahara;
• oil and vinegar 9%.

Preparation:

1. Vegetables are chopped and simmered over low heat for a quarter of an hour.
   
2. The cooled mass is ground and mixed with boiled and crushed honey mushrooms, adding salt and sugar.
   
3. Simmer again for 20 minutes.
   
4. Package by pouring 20 ml of vinegar (1 tbsp) into each jar.
5. Pasteurized and rolled.

The preparation for this recipe is stored in the basement.

Mushroom pate from honey mushrooms with mayonnaise

The appetizing appetizer is eaten fresh or stored for the winter if vinegar is added to the recipe ingredients.

• 1 kg of autumn mushrooms;
• 3 onions and carrots;
• 300 ml mayonnaise;
• 1.5 tbsp. l. salt;
• 3 teaspoons sugar;
• 1 teaspoon ground black pepper;
• oil and vinegar 9%.

Cooking technology:

1. Fry the onion, add grated carrots, simmer for 10 minutes, chop together with the cooked mushrooms.
2. In a deep saucepan, mix the mass with salt and pepper and simmer for 8–11 minutes.
3. Add sugar and mayonnaise and simmer for another 12–16 minutes without covering the saucepan.
4. Packaged and pasteurized.

Stored in the basement. If plastic lids are used, place in the refrigerator.

Lenten mushroom pate from honey mushrooms

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

• 500 g mushrooms;
• 2 onions;
• 1 carrot;
• several cloves of garlic;
• 1 lemon;
• parsley;
• spices to taste.

Cooking algorithm:

1. Boiled mushrooms are fried until golden brown.
2. The carrots are boiled.
3. The onion is cut into half rings, mixed with other ingredients, seasoned with chopped garlic and simmered until tender.
4. The cooled carrots are grated, the parsley is chopped and combined with the mushroom mass in a frying pan, adding spices. Simmer for 10 minutes, leave for the same time in the pan, turning off the heat.
5. Chop everything, sprinkle with lemon juice, adjust the ratio of salt and pepper.

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

Dried mushroom pate

This interesting and simple mushroom dish will decorate your winter table.

• 500 g honey mushrooms;
• 150–190 g onions;
• spices to taste.

Preparation:

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

Sandwiches and tartlets are decorated with any greenery.

The dish can be stored in the refrigerator for several days.

Recipe for tender honey mushroom pate with melted cheese

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

• 300 g mushrooms;
• 1 cheese without seasoning;
• 1 onion;
• a slice of white loaf;
• two tablespoons of softened butter;
• 2 cloves of garlic;
• 1–2 tbsp. l. vegetable oil;
• parsley, pepper, nutmeg, salt to taste.

Cooking process:

1. Fry garlic and onions.
2. Cooked honey mushrooms are stewed for 14–18 minutes. Remove the lid and keep it on the fire until the liquid evaporates.
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. Serve with chopped parsley or other herbs.

How to make honey mushroom pate for the winter with garlic

Mushroom preparation will delight you in the cold season.

• 1.5 kg of mushrooms;
• 2 onions;
• 3 medium carrots;
• 2 heads of garlic;
• spices to taste.

Procedure:

1. After boiling the mushrooms, fry them until golden brown.
2. Simmer chopped onions and grated carrots for 12–14 minutes.
3. Continue to simmer the vegetables and mushrooms in the saucepan, adding 200 g of water until it evaporates completely.
4. Add chopped garlic and simmer for another 5 minutes.
5. The cooled caviar is crushed and salted.
6. Packaged with vinegar and pasteurized.

The pate can be stored for several months.

Recipe for honey mushroom leg pate for the winter

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

• 1 kg of mushroom legs;
• 200 g onion;
• 250 g carrots;
• 3 cloves of garlic;
• 0.5 tsp each ground black and red pepper;
• a bunch of parsley;
• oil, salt, vinegar 9%.

Preparation:

1. Transfer the cooked mushroom mass from the pan to the frying pan with a slotted spoon and evaporate the liquid. Fry until golden brown.
2. Simmer chopped onions and garlic and grated carrots for 10 minutes in another container.
3. Everything is crushed.
4. Put salt, a mixture of peppers, chopped parsley, vinegar, packaged in jars and sterilized.

How to cook honey mushroom pate with beans

The beans are prepared a day in advance: soaked overnight and boiled until soft.

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

Cooking process:

1. The ingredients are boiled and fried in different containers.
2. Everything is crushed and mixed; add salt, pepper, herbs.
3. Simmer for 20 minutes, constantly stirring the mixture.
4. Vinegar is poured in, the product is packaged and sterilized.

Fans also add garlic.

They are taken to the basement for storage.

Recipe for making honey mushroom pate with onions

Another simple dish to add to your repertoire.

• 2 kg of mushrooms;
• 10 pieces. bulbs;
• 6 tablespoons lemon juice;
• spices to taste.

Process:

1. Grind cooked honey mushrooms and raw onions.
2. The mass is simmered for half an hour over medium heat, spices are added.
3. Distribute into containers and pasteurize.

Canned food is good for up to 12 months.

How to properly store mushroom pate

The dish without vinegar should be consumed within 1–2 days while it is in the refrigerator. The pasteurized pate is rolled. The containers are turned over and covered with a blanket until cooled. 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 preparing the delicacy are minimal. You just need to stock up on raw materials for a delicious dish!

Recommended Posts

Dried mushroom caviar: 11 recipes

Salted black milk mushrooms: 11 recipes

How to fry black milk mushrooms

Salted black milk mushrooms: hot pickling recipes

Quick recipe for lightly salted cucumbers in a bag

Sauerkraut with apples

Recipe for sauerkraut for the winter in jars

How to pickle cabbage in Korean

How to quickly pickle cabbage without vinegar