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Mushroom champignon pate is not only an ideal dish for festive feasts, but also an excellent option for people who, for a number of reasons, are advised to eat sautéed food. In addition, such a delicious snack can be an excellent component for breakfast or a light snack. And if the pate is placed in sterilized jars, it can be saved for the winter.

Recipes for making champignon pâtés

Champignon pate and pickled honey mushrooms.

Ingredients

• 300 g champignons
• 200 g honey mushrooms (pickled)
• 2 tablespoons olive oil
• 1 onion
• 100 g green onions
• 1 tablespoon apple cider vinegar
• 3 cloves of garlic
• pepper
• salt

For a mushroom mushroom pate, you need to rinse the onion, peel, and finely chop the onion.

Rinse green onions, chop.

Peel the garlic, rinse, grate on a fine grater.

Rinse the champignons, put in boiling water, salt, cook until tender.

Combine boiled mushrooms with pickled mushrooms and mince.

Pour olive oil into a preheated pan, put mushrooms, onions, pepper, pour 1/3 cup of water, simmer under a lid for 15 minutes.

Mix the mushroom pate prepared according to this recipe with crushed garlic and vinegar, put on a dish, sprinkle with chopped green onions and serve.

Mushroom pate.

Ingredients

For dough

• warm water - 1 l
• 4 cups flour

On the pate

• 10 g butter
• 5 kg fish fillet
• 2 tbsp. tablespoons of mushroom broth
• 12 large mushrooms
• salt
• pepper

1. Prepare yeast dough from 2 cups of flour in warm water, let it rise, add 2 more cups of flour, knead the dough and roll it out in a circle.
2. Place in a greased skillet with the edges of the dough hanging over the sides of the skillet.
3. Then lay fish and mushrooms in layers, alternating them and ending with mushrooms; pinch the dough on top, decorate with the rest of the dough and grease with oil.
4. Bake in a hot oven for 45- (50) minutes. Put the finished pate on a dish and serve hot.
5. Prepare fish and mushrooms for the pate as follows: grind finely chopped fish fillets in a mortar with 2 tablespoons of mushroom broth, salt and pepper; Wash, peel, chop and fry 12 fresh mushrooms.

Champignon pate with yogurt.

Ingredients

• champignons - 200 g
• chopped onion - 1 pc.
• greens to taste
• low fat yogurt - 1 glass

to prepare mushroom pate according to this recipe, the champignons are peeled, washed, cut into large pieces, boiled in salted water, thrown in a colander, then passed through a meat grinder, poured with low-fat salted yogurt, allowed to cool, sprinkled with finely chopped onions and herbs.

Pate with mushrooms, veal, walnuts and bell pepper.

Ingredients

• veal (pulp) - 700g
• fresh mushrooms (champignons) - 300g
• walnuts - 80g
• sweet red pepper - 1 pc.
• onion - 1 pc.
• egg - 2 pcs.
• salt, ground black pepper - to taste
• butter for frying
• bread crumbs - 1 tbsp. l.

Before preparing the mushroom and meat pâté, the fresh veal pulp must be rinsed in running water and passed through a meat grinder. Rinse the mushrooms, peel, chop finely (leave 10 medium-sized mushrooms whole). Throw butter into the pan, melt, put the mushrooms to stew under the lid until tender.

Blanch the bell pepper, peel, cut into small cubes. Transfer the prepared pepper to the minced meat. Drive an egg into this mass, mix, salt and pepper. Combine ready-made mushrooms with minced meat.

Grease a baking dish with a thin layer of butter (vegetable oil is also suitable). It is recommended to sprinkle bread crumbs on a layer of butter.Put the minced meat into the mold, evenly distributing it over the entire surface. Leave a shallow notch in the center of the minced meat. Put whole mushrooms in it. Cover the form with foil and put in a preheated oven, bake at 200 degrees until tender (about 1.5 hours). If you want the top of the pâté to be covered with a golden brown crust, remove the foil from the mold 10 minutes before readiness.

Cool the finished pate, remove from the mold, cut into small pieces.

Chicken liver pate with mushrooms and thyme.

Ingredients

• 400 g fresh chicken liver
• 1 carrot
• 1 onion
• 200 g champignons
• a few sprigs of fresh thyme
• 50 g butter + 1 tbsp. l. to cover
• a pinch of dry garlic
• 1 tbsp. l. olive oil
• freshly ground black pepper, salt

Rinse fresh chicken liver thoroughly under running water, peel and put in storage water, boil for 10 minutes. Rinse onions and carrots, peel and chop finely. Before making a pate, the mushrooms need to be rinsed and chopped. Combine mushrooms, onions and carrots, fry in olive oil until golden brown. Combine the boiled liver with fried vegetables and mushrooms, add chopped garlic, salt, pepper. Pass the resulting mass through a meat grinder. Add thyme leaves and butter to the minced meat, mix. The pate is ready. It remains to transfer it to small sterilized jars and pour melted butter. Store in a cool place.

Here you can see a selection of photos of champignon pate for the recipes presented above:

Paste of variegated beans and champignons

Ingredients

• motley beans - 0.5 cups
• fresh champignons - 200 g
• onions - 3 pcs.
• carrots - 1 pc.
• vegetable oil - 4 tbsp. spoons
• salt to taste (salt in moderation)
• ground black pepper - 2-3 pinches (to taste)
• garlic - 1-2 cloves (optional)

Before preparing this dish, it is recommended to soak the beans in cold water overnight, this will speed up the cooking process and make it softer. Before cooking, the beans should be rinsed well, drained and filled with fresh water.

Beans should be boiled over low heat; no salt is needed. Throw the boiled beans in a colander and drain the excess water.

Now you can proceed to the preparation of the pate. Rinse the champignons, cut into very thin slices. Peel the onion, cut into rings. Grate the carrots on a fine grater.

Put a frying pan on the fire, pour in vegetable oil, throw mushrooms to fry. Remove soft mushrooms on a plate. Add onion to the same oil (add more if necessary), fry until transparent, then toss the carrots, also fry until soft. Put ready-made mushrooms in onions and carrots, fry for another 2 minutes. Then transfer the beans to the pan. Salt and pepper the contents of the pan, pour in 1/3 cup of water, cover and simmer for 10 minutes over low heat. Transfer the finished mass to a blender along with the oil, grind until a homogeneous viscous consistency. Bean and champignon pate can be served to the table, garnished with herbs.

Mushroom pate with champignons, carrots and cottage cheese

Ingredients

• champignon mushrooms - 300 g
• cottage cheese (non-acidic, from 5% fat and above) - 150 g
• carrots - 1 pc.
• onion - 1 pc.
• butter (or olive) - about 10 g
• salt, pepper, other spices to taste and desire

Rinse and peel onions, mushrooms and carrots. Grate the carrots on a coarse grater, chop the onion into small cubes, and the mushrooms into plates. Melt butter in a frying pan (or heat olive oil), simmer mushrooms, onions and carrots on it under a closed lid for 7 minutes. After this time, salt and pepper, add a small amount of butter, spices, simmer for another 5 minutes. Cool the prepared mass. Put cottage cheese, mushroom mixture from a frying pan into a blender, grind until smooth. Season with salt and pepper again if necessary.Transfer the resulting mushroom paste from champignons with cottage cheese to a prepared container, tightly close the lid and put in the refrigerator.

Dried champignon pate with mayonnaise

Ingredients

• dried champignons - 2 handfuls
• 5 hard-boiled eggs
• 150 g sausage cheese
• onion
• salt
• mayonnaise (spicy)

Before making a paste of dried mushrooms with mayonnaise, leave the mushrooms in warm water for several hours. After that, remove the mushrooms, dry, fry in vegetable oil along with onions, cut into rings. Add cheese and eggs, grated on a coarse grater. Salt, mix, season with mayonnaise.

See how delicious mushroom pâtés from champignons prepared according to the above recipes look in these photos: