Content
- 1 Preparing porcini mushrooms for making pate
- 2 Recipes for mushroom pate from porcini mushrooms
- 2.1 A simple recipe for porcini mushroom pate
- 2.2 Porcini mushroom pate with beans
- 2.3 Porcini mushroom pate with chicken liver
- 2.4 Mushroom pate of porcini mushrooms and chicken
- 2.5 Porcini mushroom pate with vegetables
- 2.6 Mushroom pate of porcini mushrooms with melted cheese
- 2.7 Recipe for porcini mushroom pate for the winter
- 3 Calorie content
- 4 Conclusion
Porcini mushroom pate can make any family dinner unusual. And on the festive table this dish will deservedly take the place of the main appetizer. Porcini or boletus mushrooms belong to the first category of mushrooms, due to their taste characteristics. The nutritional value is compared to meat, while the calorie content is low, which allows them to be used in dietary nutrition.
Preparing porcini mushrooms for making pate
The forest product requires pre-processing before consumption. Necessary:
- Sort through, remove damaged and wormy specimens.
- Remove trash and pine needles.
- Rinse thoroughly and dry with a paper towel.
- If they are large, you need to boil them 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 preparing it.Using only plant ingredients, you can get an amazing vegetarian dish. By the way, it will be a godsend during Lent. When you add meat components, you get a delicious snack.
A simple recipe for porcini mushroom pate
Required components:
- porcini mushrooms – 650 g;
- bulb;
- salt;
- white wine (dry) – 35 ml;
- garlic – 2 cloves;
- sunflower oil – 45 ml;
- thyme, rosemary, black pepper – 4-5 g each.
Action plan:
- Peel the onion, chop and sauté until soft. Add chopped garlic and fry for about 2 minutes.
- Chop the main ingredient, add to the onion, sprinkle with dried herbs, pepper and salt. Simmer for 20 minutes.
- Grind the vegetable and mushroom mass using a blender or meat grinder. You need to pass it through kitchen appliances several times.
- Add the specified amount of wine and simmer for 5 minutes. During this time it will evaporate, and the finished dish will acquire an amazing piquant taste.
- Serve the dish chilled, you can garnish with parsley.
Porcini mushroom pate with beans
An incredibly tasty, lean, satisfying and very healthy dish. If desired, you can add carrots to these ingredients.
Required components:
- beans – 350 g;
- porcini mushrooms – 450 g;
- salt;
- bulb;
- olive or sunflower oil – 35 ml;
- garlic – 2 cloves;
- thyme, oregano, black pepper – 3-5 g each.
Sequencing:
- First you need to boil the beans. To speed up this process, it needs to be soaked for 2-3 hours, but preferably overnight. Cook in salted water until fully cooked.
- Peel the onion, chop and sauté until golden brown. Add chopped garlic and fry for about 2 minutes.
- Chop the porcini mushrooms, add to the onion, mix and fry for a quarter of an hour.
- Add boiled beans, spices, salt, mix. Cover and simmer for a quarter of an hour.
- Grind the resulting mass using a blender. Serve the pate garnished with herbs.
Porcini mushroom pate with chicken liver
The delicate consistency of boiled liver goes harmoniously with stewed porcini mushrooms.
Required components:
- bulb;
- porcini mushrooms – 450 g;
- thyme - sprig;
- 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.
Action plan:
- Peel the onion and chop finely.
- Melt 100 g of butter in a saucepan or frying pan, simmer the onion, chopped garlic and thyme until soft.
- Place the mushrooms cut into pieces. Simmer for a quarter of an hour.
- Rinse the liver and dry with a paper towel.
- In a separate container, melt the remaining butter, add the liver cut into pieces. Fry for 3-5 minutes.
- Place all prepared ingredients in a blender bowl and blend. You can bring it until smooth using a meat grinder if you don’t have a blender.
- Place the mixture in a stewing container, add cognac and sherry, and simmer for 3 minutes.
Porcini mushrooms in the pate can be left whole. To do this, they need to be cut very finely and fried separately. Add to the already crushed pate.
Mushroom pate of porcini mushrooms and chicken
For this appetizer, it is better to use chicken fillet.
Required components:
- fillet – 450 g;
- porcini mushrooms – 500 g;
- egg – 2 pcs.;
- bulb;
- butter – 150 g;
- ground black pepper, salt.
Sequencing:
- Wash the chicken fillet and cook in salted water for about half an hour.
- Peel the onion, chop and sauté until golden brown.
- Finely chop the main ingredient.Heat half the butter in a saucepan or frying pan, simmer for about a quarter of an hour, add salt and pepper.
- Place all ingredients in a blender and grind. If you use a meat grinder, you need to twist it at least twice so that the mass acquires a uniform consistency. You don’t have to chop the boletus mushrooms, but add them in pieces to the pate, but this is optional.
- Melt the remaining butter in a saucepan, add the resulting mixture, add salt and pepper to taste, and simmer for a couple of minutes.
Porcini mushroom pate with vegetables
The set of vegetables in this recipe is basic. But if desired, you can diversify it, taking into account the family’s taste preferences. You can add green beans, broccoli, zucchini and pepper.
Required components:
- porcini mushrooms – 450 g;
- bulb;
- carrot;
- butter – 65 g;
- salt, black pepper.
Sequencing:
- Peel the onion and carrots. Cut and sauté until soft.
- Cut the prepared boletus mushrooms. Pour into vegetables, add salt, pepper and simmer for a quarter of an hour. If desired, the list of spices can be varied.
- Grind all components in a blender.
- Place the contents of the frying pan into the vegetable mixture and simmer for 3-5 minutes.
Mushroom pate of porcini mushrooms with melted cheese
A very tasty and original snack.
Required components:
- porcini mushrooms – 300 g;
- butter – 75 g;
- bulb;
- garlic - clove;
- processed cheese;
- semolina – 35 g;
- black pepper, basil, nutmeg, salt.
Sequencing:
- Peel the onion, cut it, sauté until soft.
- Add the chopped garlic clove and fry for a couple of minutes.
- Chop the prepared boletus mushrooms, add to the onion, cover and simmer for a quarter of an hour.
- Add salt, spices, add semolina, only in parts, otherwise it will form lumps. Cover and simmer for another 5 minutes.
- Grind the resulting vegetable-mushroom mixture and grated processed cheese in a blender. It needs to be cooled before doing this. Before serving, decorate with herbs.
Recipe for porcini mushroom pate for the winter
Excellent preparation for the winter from porcini mushrooms. Some housewives freeze them and make a mushroom snack in winter. But it is precisely this kind of preparation that will help out the hostess if guests unexpectedly arrive. It is recommended to use small containers for canning: from 0.5 to 1 liter.
Required components:
- porcini mushrooms – 3 kg;
- black pepper;
- sunflower oil – 0.5 l;
- onion – 450 g;
- carrots (optional) – 300 g;
- vinegar – 35 ml;
- salt.
Sequencing:
- Grind the blanched mushrooms through a meat grinder.
- Peel the onion and chop finely. Grate the peeled carrots. Sauté vegetables until golden brown. Add twisted main component. Salt, sprinkle with pepper, cover and simmer for an hour, stirring occasionally.
- Add vinegar, mix, and place in prepared containers.
- Place the jars in a saucepan and cover the bottom with a cloth. Sterilize for a quarter of an hour after the water boils. Close tightly. When the containers have cooled, store them.
Calorie content
Porcini mushrooms have a low calorie content - 34 kcal. The number of calories in a finished dish depends on the type and quantity 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. The calorie content of chicken liver pate will be 135 kcal. It is worth remembering that using a creamy component increases calorie content.
Conclusion
Whatever of the proposed recipes is chosen, even the most sophisticated gourmet will appreciate the porcini mushroom pate. But these cooking variations are not the limit; porcini mushroom dishes can be diversified by adding new ingredients. After all, this is how new culinary masterpieces are born.
