French mushroom pate
This is an unusually tasty dish. It is eaten as a separate meal or as a component for sandwiches, for example, spreading on toasted bread or baguette, as do the French. If a small amount of paste and beat well with butter, you get a mushroom butter that goes well with soups.
To cook French pate mushrooms you will need:
- 1 kg of mushrooms;
- 1 carrot;
- 3 bulbs;
- 150 g of butter;
- salt, herbs, spices to taste.
Mushrooms can be used almost any, they can be both fresh and dried or cooked frozen mushrooms. However dried, the paste is much tastier due to the fact that they are a little denser cooked-frozen. First they must be soaked in warm water for a few hours. Soggy mushrooms should be boiled for twenty minutes and drain the water. If you are using cooked frozen mushrooms, they are just thawed, letting the water drain out, while fresh just boiled. The boiled mushrooms are fried until light Golden brown in vegetable oil.
Then you prepare the filling. It consists of carrots and onions. Vegetables are washed, cleaned, not too finely pulverized. Then carrots and onions added in the frying pan to the mushrooms and stew until tender. Be sure to make sure that the vegetables do not overcook it. Remove from heat the pan should be immediately after the carrots are tender and the onions will lose the bitterness. Fully cooled mushrooms seasoned with butter, spices and herbs, passed through a meat grinder or crushed in a blender to a paste. Ready, ground to a homogeneous state, the pate spread on a plate and decorate with chopped greens (dill, parsley, green onions).
Pate with mushrooms
To prepare the pate of mushrooms, you will need:
- 500 g fresh mushrooms;
- 2-3 tablespoons 15% cream;
- 50 ml dry white wine;
- 2 cloves of garlic;
- 50 g of butter;
- salt, pepper, coriander, cumin, nutmeg.
Half the norm of butter should be melted on medium heat and lightly fry the chopped onion and garlic. In melted butter add chopped mushrooms, wine, cream and spices, then fry on medium heat until then, until there is ¾ of the total volume of liquid. Then slightly cooled mass is rubbed in a blender or mince with shallow bars. To the paste add the remaining softened butter and mix. The finished paste is spread on kremanku and allowed to cool.