How to cook mushroom pâté from honey agarics for the winter: photos, recipes for making mushroom snacks

Each housewife tries to pamper her relatives with delicious mushroom dishes. However, for this it is worth working hard in the fall and making all the necessary preparations. Today, canned cucumbers and tomatoes are no longer surprising. But it will be possible to do this with a hearty pâté from forest mushrooms. To enrich and make the taste of the preparation rich, Provencal herbs, spices and vegetables are added to it.

To make mushroom pâté from honey agarics for the winter safe for you and your loved ones, you should prepare lids and jars of 0.5 liters, which must be spread out. This process can be done in a regular saucepan, microwave, oven, or multicooker. Sterilization will help the pâté not go bad and preserve it for a long time. The recipes for making pâté from honey agaric are quite varied, but the result is always the perfect sandwich mass. Mushroom appetizer spreads evenly and easily on toast or sliced white loaf. To add a beautiful color, carrots are added to the dish. But the minimum amount of salt and sugar should be added so that the excess does not spoil the mushroom taste. In the case when the pate is not cooked for a long time, it is better not to add vinegar. However, if the preparation is intended for long-term storage, then vinegar must be added as a preservative and taste stabilizer.

It is worth saying that honey mushroom pate is popular in many restaurants around the world: it is used to spread on curly crackers or squares of bread at buffets and impromptu tea ceremonies. We offer several interesting recipes for mushroom pâté from honey agarics, which even a novice hostess can make.

How to make a pate from pickled mushrooms

Pickled honey pâté is perfect as a snack, which is served cold. In addition, it goes well with soups, main courses and side dishes. But this version of the pate is not suitable for long-term storage.

Pickled mushrooms - 500 g;
Onions - 2 pcs.;
Eggs - 3 pcs.;
Cheese - 100 g;
Sour cream - 3 tbsp. l .;
Salt;
Ground black pepper;
Butter;
Parsley and dill.

Put honey mushrooms in a colander, rinse and drain.
Boil eggs for 10 minutes in salted water, cool, peel and cut in half.
Peel the onion, cut into several pieces.
Honey mushrooms, eggs, onion and hard cheese grind in a meat grinder. For a more uniform consistency, the mass should be passed through a meat grinder 2 times.
Into the mixture add sour cream, softened butter, salt, pepper and beat thoroughly with a whisk.
Put the pate in a salad bowl, grind with chopped herbs and put on the table.

How to cook pâté from autumn mushrooms honey agarics with mayonnaise

Mushroom pâté from autumn honey agarics can be made with mayonnaise. The appetizer can be served on the table for any holiday, as it turns out to be fragrant and tasty.

Honey mushrooms - 1 kg;
Carrots - 3 pcs.;
Onions - 3 pcs.;
Mayonnaise - 300 ml;
Vinegar 9%;
Vegetable oil;
Salt - 1.5 tbsp l .;
Sugar - 3 tsp;
Ground black pepper - 1 tsp

To know how to properly prepare honey mushroom pate with mayonnaise, you need to follow the step-by-step recipe.

Honey mushrooms are cleaned of contamination, washed in water and transferred to a saucepan. Pour in water so that the mushrooms are completely covered and cook over medium heat for 20 minutes. Throw in a colander and drain completely.
The onions are peeled, washed under the tap, chopped and fried in oil until soft.
Peel the carrots, wash, grate and add to the onion, fry for 10 minutes over medium heat.
Honey mushrooms are ground with a blender, then vegetables are chopped in the same way.
Put everything in a deep saucepan, add salt, pepper and simmer for 10 minutes.
Add mayonnaise, sugar and simmer for 15 minutes over low heat with the lid open.
Placed in jars of 0.5 liters, pour in 1 tbsp. l. vinegar, covered with a metal lid and sterilized in boiling water for 40 minutes. It is better to put a small towel under the jars so that they do not burst.
Roll up with metal lids or close them with tight nylon ones, turn them over and wrap them with a blanket until they cool completely.
They are taken to the basement for long-term storage or left in the refrigerator.

Mushroom preservation: honey agarics pate with garlic for the winter

Conservation of honey mushroom pate with garlic is a simple cooking option that can be used for savory snacks, spreading on tartlets.

Honey mushrooms - 1.5 kg;
Onions - 2 pcs.;
Carrots - 3 pcs.;
Garlic - 10 cloves;
Vegetable oil;
Salt;
Vinegar 9%.

Honey mushroom pâté for the winter with garlic is prepared according to the following recipe.

We clean the mushrooms, wash, boil in water with the addition of salt and citric acid for 20 minutes. Put on a sieve, let the excess liquid drain and fry in oil until golden brown.
Peel the onions and carrots, wash them under the tap and chop them. Fry together in a pan until the carrots are cooked, about 15 minutes.
Combine mushrooms and vegetables, add 1 tbsp. water and simmer until the liquid evaporates.
We peel the garlic, add it to a saucepan, where mushrooms, onions and carrots languished, simmer everything together for another 5 minutes.
Let the mass cool, grind in a blender or scroll through a meat grinder, add to taste and mix.
We lay out the pate in sterilized 0.5 liter jars, pour in 1 tbsp. l. vinegar and cover with a metal lid.
Sterilize in boiling water for 40 minutes, close with tight plastic lids, warm in a blanket and let cool.
After cooling, we take it to the basement for storage.

How to make pâté from mushroom legs

Traditionally, honey mushrooms are pickled or salted whole, but pate is made from broken hats and mushrooms' legs. Such a preparation will be able to diversify your daily menu and provide nutritious food for the whole family.

How to make a pate from honey agarics, following the step-by-step preparation of the recipe for this blank?

Honey mushroom legs - 1 kg;
Carrots - 2 pcs.;
Onions - 2 pcs.;
Salt;
Vegetable oil;
Garlic - 3 cloves;
Vinegar - 50 ml;
Ground red and black pepper - ½ tsp each;
Parsley greens - 1 bunch.

Boil the legs for 20 minutes in water, remove with a slotted spoon in a pan and fry without oil until the liquid evaporates.

Pour in 3-4 tbsp. l. sunflower oil and fry until golden brown for 15 minutes.

We peel the carrots, onions and garlic, rinse under the tap and chop: cut the onion and garlic into cubes, grate the carrots.

Fry separately in oil until the whole mass is cooked.

Grind all products with a meat grinder or blender, add salt, add a mixture of peppers, chopped herbs and mix.

Pour in vinegar, mix again and put in 0.5 liter jars.

Sterilize in boiling water for 40-45 minutes, close with nylon caps and let cool.

After complete cooling, we put it in the refrigerator or take it to the basement.

Mushroom pâté from honey agarics with onions

How to cook mushroom pâté from honey agarics with onions so that in winter it will delight all members of your family with a unique taste?

Honey mushrooms - 2 kg;
Onions - 10 pcs.;
Vegetable oil;
Lemon juice - 6 tbsp l .;
Salt and ground black pepper - to taste?

The recipe for pâté from honey agarics for the winter in this version is prepared with lemon juice, which will make the appetizer more delicious.

Boil peeled mushrooms, mince them together with peeled onions.
Fry the mass in oil for 30 minutes over medium heat, salt, pepper and pour in lemon juice, mix.
Distribute in jars, sterilize for 40 minutes in boiling water, roll up and cool. When sterilizing, put a kitchen towel under the jars so that the glass does not break from the high temperature.

Recipe for honey mushroom pate with vegetables

We suggest that you familiarize yourself with another recipe for pâté from honey agarics - the presented photos with a step-by-step description will help to visualize the cooking process.

Honey mushrooms - 1.5 kg;
Tomatoes - 3 pcs.;
Onions - 3 pcs.;
Carrots and bell peppers - 3 pcs.;
Garlic - 2 cloves;
Salt - 1.5 tbsp l .;
Sugar - 4 tsp;
Vinegar 9%;
Sunflower oil.

So, how to make a delicious mushroom pâté with vegetables?

Put mushrooms boiled in salted water for 20 minutes on a sieve, drain well and grind in a meat grinder.
Peel all vegetables, chop and fry in oil for 15 minutes over low heat.
Pass through a meat grinder, combine with salt, sugar and mushrooms.
Stir and fry in a pan for another 20 minutes.
Arrange in jars, pour in 1 tbsp. l. vinegar, cover and sterilize over low heat for 60 minutes.
Roll up, let cool completely and take to the cellar.

Cooking pâté from honey mushrooms with beans

Mushroom pâté with beans will taste like a liver snack. Therefore, adhering to this recipe, you will know how to properly prepare honey mushroom pate for the winter. In this variant, it is better to use red beans, which will give the appetizer a beautiful color. In addition, it is better to boil it in advance, since this ingredient takes a long time to cook.

Honey mushrooms - 1 kg;
Boiled red beans - 400 g;
Onions - 3 pcs.;
Vegetable oil;
Ground black salt and pepper;
Provencal herbs - 1 tsp;
Vinegar 9% - 50 ml.

We clean honey mushrooms from forest debris, boil in salted water for 20 minutes, put them on a sieve or colander, fry for 15-20 minutes until the liquid evaporates.
Peel the onion, chop it and fry it separately in a frying pan with the addition of oil until a soft consistency.
Grind all products in a blender: mushrooms, onions and beans.
Add salt and pepper to taste, add Provencal herbs, stir well and put in a frying pan with butter. Fry for 20 minutes over medium heat, stirring continuously.
Pour in vinegar, mix, put in jars and put in hot water for 40 minutes to sterilize. You should put a towel under the cans in the water so that they do not burst.

We close it with plastic lids, let it cool completely and put it in the refrigerator.

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