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Mushrooms are good substitutes for meat products, but are considered more affordable in material terms. The options for cooking oyster mushrooms as appetizers and main courses are fairly easy. Many people call oyster mushroom pate a very tasty and nutritious product. For this delicacy, it is better to take, of course, forest mushrooms, since they have a more attractive aroma.

Recipes for oyster mushroom pate are very easy to prepare: the mushrooms are pre-cleaned. They are well washed and heat treated - boiled or fried, and then chopped using a blender.

Usually, fried onions and boiled carrots are added to oyster mushroom pate. But to further enhance the flavor of the mushrooms, you can add a little mushroom seasoning. The appetizer should be served with toast or tartlets, and garnish with chopped onions, dill, parsley or fresh vegetable pieces if desired.

Delicious oyster mushroom pate with mayonnaise

It is worth saying that oyster mushroom pate with mayonnaise turns out to be incredibly tasty. Plus, it's pretty easy to make. It makes a great snack for light snacks at work.

• oyster mushrooms - 500 g;
• onions - 2 pcs.;
• mayonnaise - 100 ml;
• vegetable oil - 50 ml;
• garlic cloves - 2 pcs.;
• mushroom seasoning - 1 tsp;
• salt;
• ground black pepper - ½ tsp;
• dill greens;
• fresh vegetables - for decoration.

Peel the oyster mushrooms, rinse and boil in salted water for 20 minutes.

Cut the onion into half rings, put in a pan and fry until soft.

Cut the cooled oyster mushrooms into pieces and add to the onion, fry for 15 minutes.

Cover, reduce heat to low, season with salt, add ground pepper and mushroom seasoning.

Mix well, add chopped garlic, chopped dill and simmer for 5 minutes.

Grind in a blender bowl until smooth, season with mayonnaise, mix well.

Let cool and refrigerate for 2 hours.

Serve oyster mushroom pate with mayonnaise on toasted toast, top with a slice of tomato, cucumber and chives.

Oyster mushroom pâté recipe for the winter

If you want to make oyster mushroom pate for the winter - use this recipe. It will surely please not only you, but also surprise all your loved ones. This pate can be closed for the winter and prepared as a snack for the daily menu.

• boiled oyster mushrooms - 2 kg;
• carrots - 3 pcs.;
• onions - 5 pcs.;
• vegetable oil - 200 ml;
• salt to taste;
• ground black pepper - 1 tsp;
• vinegar - 50 ml.

How to make oyster mushroom pate for the winter in order to keep the workpiece as long as possible? Be sure to use vinegar as a preservative for your harvest. However, if you do not plan to cover the pate for a long time, then you will not need vinegar to make it.

Cut the boiled oyster mushrooms into pieces, put in a pan with vegetable oil and fry for 15 minutes until they acquire a golden color.

Peel, wash and chop the carrots on a Korean grater.

Remove the skin from the onion, chop into cubes and combine with carrots.

Add chopped vegetables to the mushrooms and fry until tender.

Allow the mixture to cool slightly, grind in a blender and put back in the pan with butter.

Add salt, pepper and vinegar, simmer in an open pan for 15 minutes over low heat.

Arrange in sterilized jars, put in hot water and sterilize for 15 minutes.

Allow the pate to cool and close with tight plastic lids.

After cooling, the workpiece can be taken to the basement, or you can put it in the refrigerator.

Oyster mushroom pate with vegetables

Oyster mushroom pate is considered a full-fledged snack on any table.It can be served for breakfast or lunch, or it can be used for pre-dinner snacks. With vegetables, the pate turns out to be very interesting in taste, and here the amount of spices can be adjusted independently.

• oyster mushrooms - 1 kg;
• potatoes - 3 pcs.;
• carrots - 2 pcs.;
• cauliflower - 300 g;
• parsley greens - 50 g;
• onions - 3 pcs.;
• butter - 200 g;
• salt;
• ground black pepper - 1 tsp;
• garlic cloves - 4 pcs.;
• seasoning for mushrooms - 1 tsp;
• mushroom broth - ½ tbsp.

Boil the oyster mushrooms until tender, drain the water, let cool and cut into cubes (leave ½ cup broth).

Chop the garlic cloves and fry in oil.

Add diced onion to the garlic and fry for 5 minutes.

Add oyster mushrooms to the onion, cover and simmer for 10 minutes.

Season with salt, pepper, mushroom seasoning, broth and simmer for 15 minutes.

Boil cauliflower, carrots and potatoes until cooked in water with salt.

Peel, cut into pieces and combine with mushrooms.

Remove the twigs from the parsley, leave only the leaves, cut and combine with the total mass.

Grind with a blender until smooth and refrigerate.

Serve with pancakes, tartlets or just on baguettes.

Oyster mushroom pate with melted cheese

The recipe for oyster mushroom pate with cheese will turn out with a delicate creamy taste. Give it a try and you won't regret using this option.

• oyster mushrooms - 500 g;
• processed cheese - 3 pcs.;
• onions - 3 pcs.;
• garlic - 2 cloves;
• white bread;
• salt;
• nutmeg - a pinch;
• ground black pepper - ½ tsp;
• parsley - 1 bunch;
• butter - 50 g.

Chop the garlic cloves and onion, fry in oil until golden brown.

Cut the oyster mushrooms into pieces, put on the onion, cover and simmer for 20 minutes.

Open the lid and fry until the liquid evaporates from the pan.

Put the mushrooms in a bowl, add cheese curds cut into pieces, butter and a slice of white bread (pulp).

Grind with a blender into a homogeneous mass, season with salt, ground pepper and nutmeg.

Beat again with a blender, put in salad bowls and refrigerate for 1.5-2 hours.

Oyster mushroom pate can be served on tartlets with chopped herbs.

Recipe for oyster mushroom pate with zucchini

This recipe for oyster mushroom pate with a step-by-step photo will help every housewife quickly prepare this appetizer. The excellent taste of the dish will not leave any of your guests indifferent.

• oyster mushrooms - 400 g;
• zucchini - 300 g;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• cream cheese - 100 g;
• garlic cloves - 5 pcs.;
• vegetable oil;
• soy sauce - 3 tbsp. l.

Peel the zucchini, select all the seeds and grate.

Chop the onion and fry in oil until golden brown.

Add grated carrots and finely chopped oyster mushrooms to the fried onion.

Pour soy sauce into a skillet, add chopped garlic cloves and stir.

Let stew for 10 minutes and add the grated zucchini squeezed from the liquid to the mass.

Continue simmering over medium heat for 10 minutes, then turn off the stove and let cool.

Grind the mass in a blender, add cream cheese, beat again and let stand in the refrigerator for 1 hour.

This appetizer is perfect for a festive buffet when served in salted tartlets or crackers.

Now, you already know how to make oyster mushroom pate. Just pick the snack option for your family and start cooking. You will be amazed at how delicious the oyster mushroom pate turns out.