Winter pastes - the best recipes. How to properly and tasty prepare pates for the winter. Delicious mushroom pate: recipes and cooking features

In this article you will learn how to prepare a delicious mushroom pate. The recipe for the dish is very simple, and even inexperienced housewife. Read our tips carefully, cook and surprise your guests with new dishes.

Pate for the winter

Here is a very simple recipe that avid mushroom pickers will love. This pate can be used to make sandwiches and any other snacks.

Ingredients:

Porcini mushrooms and champignons - 800 grams of each type.
Two onions.
Vegetable oil and salt - to taste.

How to prepare a delicious mushroom pate? The recipe for the winter is as follows:

Peel, wash, sort and cut the mushrooms into small pieces.
First fry the porcini mushrooms and then add the champignons to them.
Separately, fry the peeled and very finely chopped onion.
Place the prepared products in a frying pan and add one glass of water to them. Simmer the mushrooms until all the liquid has evaporated.
Place the mushrooms in a blender bowl and puree. Add salt and any seasonings to them as you wish.

Place the finished pate into clean jars, and then sterilize the preparations for ten minutes. Roll up the mushrooms and store them in the pantry.

Porcini mushroom pate for the winter

Recipes for boletus mushrooms are often similar to each other. But we invite you to get to know original version preparing pate.

Ingredients:

Porcini mushrooms - one and a half kilograms.
Two carrots.
Two onions.
Two tomatoes.
300 ml vegetable oil.

So, we are preparing porcini mushroom pate for the winter. Read the snack recipe below:

Clean freshly picked boletus mushrooms from dirt and leaves. After this, cut them into pieces and boil in salted water.
Then fry boiled mushrooms on vegetable oil. Don't forget to salt them and season them with your favorite spices.
Peel the vegetables, chop and fry in another frying pan.
Combine the prepared products in a suitable container, grind with a blender and mix.
Place the pate into sterilized jars and pour a little oil and vinegar into each.

Cover the jars with lids, turn them upside down and leave to cool under a blanket or winter clothing. The next day, the pate can be stored in a cool, dark place.

Delicate wild mushroom pate

Use our recipe to prepare delicious and satisfying snacks.

Products:

100 grams of white beans.
200 grams of any forest mushrooms.
One small onion.
Small carrots.
A tablespoon of olive oil.
Three sprigs of dill.
A pinch of nutmeg, basil, salt and ground pepper.

Making mushroom pate. The recipe is quite simple:

Soak the beans in cold water for four hours. After this, boil it until tender and transfer it to a separate bowl, after draining the liquid.
Peel the vegetables. Grate the carrots and finely chop the onion. Fry the food until done olive oil.
Peel the mushrooms, chop finely and place in a frying pan with the vegetables. Cook them until all excess moisture has evaporated.
Combine all the prepared products, add spices, herbs and salt to them. After this, grind them with a blender to a paste.

Transfer the finished pate to Plastic container and store in the refrigerator.

Chicken liver pate and dried mushrooms

Prepare aromatic snack You can use forest mushrooms at any time of the year. For it you will need:

500 grams of chicken liver.
100 grams of dried boletus.
50 grams of bacon.
One onion.
One clove of garlic.
100 grams butter.
Provencal herbs.
Pepper mixture.
Salt.
75 ml cognac.

How to make pate from Chicken Recipe snacks read below:

Soak dried boletus in water for a quarter of an hour. After that, chop them very finely and fry in a frying pan until cooked.
Finely chop the peeled onion and bacon. Fry the products separately, mixing them with Provençal herbs.
Free the liver from the films and cut it into pieces. After this, cook until done in a frying pan. At the very end, mix it with the onion mixture and pour in the cognac. Wait for the liquid to evaporate.
Grind the liver with a blender and combine it with mushrooms. If you think that the pate is too dense, then dilute it with cream.

Arrange the workpieces according to silicone molds, and pour a little melted butter on top. Place the pate in the refrigerator for a couple of hours.

Chicken and mushroom pate

This delicate dish will please even the most severe critic. Take the following ingredients for it:

Champignons - 250 grams.
Chicken breast - 300 grams.
Two eggs.
Orange zest.
Cream - 60 ml.
Breadcrumbs - 25 grams.

Cooking delicious chicken pate with mushrooms. Recipe unusual dish read here:

Process the mushrooms and cut them into pieces.
Pass the breasts through a meat grinder.
Mix the prepared products, add eggs, zest, cream and crackers. Salt the minced meat and season with spices to taste.
Line a baking pan with parchment. Place the chicken and mushroom mixture on it. Cover the dish with a second sheet of paper.

Bake the pate until it becomes firm. Ready dish place on a plate and cut into slices using a very sharp knife. Serve the pate hot or cold.

Vegetable and mushroom pate

We suggest you try one more seasonal dish from zucchini and wild mushrooms.

Ingredients:

Zucchini - 400 grams.
Mushrooms - 300 grams.
One onion and one carrot.
Two cloves of garlic.
Two spoons of soy sauce.
Spices to taste (thyme, black pepper, nutmeg, curry, coriander).
Processed cheese or cottage cheese - 100 grams.

Making mushroom pate. The recipe will help you cope with the task:

Peel and grate the zucchini fine grater. Place them in a bowl, add salt and leave for half an hour.
Finely chop the mushrooms, carrots and onions and then fry until tender. Mix foods with salt and spices.
Fry the zucchini separately.
Combine the ingredients in the bowl of a food processor, add the grated cheese and beat.

Use the finished pate to make sandwiches or as a filling for tartlets.

Liver and mushroom pate with lingonberry sauce

This delicate, creamy dish is surprisingly easy to prepare. You will need the following products:

Chicken liver - 500 grams.
White onion - one piece.
Oyster mushrooms - 200 grams.
Butter - 100 grams.
Cream 10% fat - 150 grams.
Light beer - 100 grams.
Lingonberry sauce - two tablespoons.
Olive oil.
Salt.
Pink and black pepper.

With mushrooms it’s quite simple:

Rinse the liver, remove films and trim off excess fat.
Process the mushrooms, chop and fry in a frying pan.
Cut the onion into rings and fry in olive oil along with the liver. When the food is almost ready, add beer to it. After a while, pour in the cream and berry sauce.
Place all ingredients in a blender bowl and blend until smooth.

Place the pate in clay molds, pour in melted butter and sprinkle. Place the dish in the refrigerator for a day.

Delicious pate of mushrooms and beans

This great snack will help you out at any time of the day. You can offer it unexpected guests or serve for breakfast.

Ingredients:

Half a glass of beans.
200 grams of champignons or oyster mushrooms.
Three onions.
Two carrots.
Olive oil.
Salt and spices.

How to make mushroom pate? Recipe hearty snack- in front of you:

Soak the beans overnight and then boil until tender.
Grate the carrots and fry. When it is ready, add chopped mushrooms and onions to it.
Place the beans in the pan, add a glass of water and simmer the food for ten minutes.

Grind the products with a blender until you get homogeneous mass, transfer the pate into a container and put it in the refrigerator for one hour.

We hope you enjoy the mushroom pate. You can choose the recipe according to your taste and delight your guests with a new dish.

Mushroom pate- This is a fragrant and tasty dish. It is very easy to prepare and goes well with different foods.

Mushroom champignon pate

If you want to please your loved ones original snack, then be sure to use our recipe.

Ingredients:

Champignons - 500 grams.
Onions - three pieces.
Two chicken eggs.
Two processed cheeses.
Salt.
Vegetable oil.
Mayonnaise.

Process the champignons, cut each into several parts and grind with a blender.
Peel the onion, cut into quarters, and then finely chop.
Fry the prepared products in hot oil.
When the excess liquid has evaporated, you need to salt the mushrooms and add spices to them.
Grate boiled eggs and processed cheeses.
Combine the products and season them with mayonnaise.

The finished pate can be used as a filling for sandwiches or tartlets.

Mushroom pate with zucchini

The wonderful taste of this dish will not leave even the most severe critic indifferent.

For this we will need the following products:

Zucchini - 200 grams.
Champignons - 200 grams.
One large onion.
One medium sized carrot.
Curd cream cheese(may with mushroom taste) - 50 grams.
Garlic - four cloves.
Soy sauce - two tablespoons.
Vegetable oil.

How to make mushroom pate? You can find the recipe here:

Peel the zucchini, remove all seeds, and then grate the pulp.
Cut the onion into smaller pieces and fry in vegetable oil. When it is browned, add grated carrots and finely chopped champignons.
Pour into the pan soy sauce and add spices to taste.
After a few minutes, add the zucchini to the food (don’t forget to squeeze out excess moisture first).
Simmer the vegetables and mushrooms for another five or seven minutes.
Rearrange finished products into a blender bowl and blend until smooth.
Mix pate with cream cheese.

And the canapé is ready.

Chanterelle pate

Fragrant forest mushrooms are different special taste. If you are lucky enough to pick a basket of chanterelles in the forest, then cook them according to our recipe.

Pate composition:

Mushrooms - 500 grams.
Onion - one piece.
Olive oil - two tablespoons.
Thyme - four sprigs.
Cream (fat) - 150 ml.
Butter - 50 grams.
Garlic - one or two cloves.
Black pepper - a quarter teaspoon.
Salt - half a teaspoon.

How to make mushroom pate at home? Read the delicious recipe below:

Chanterelles need to be thoroughly washed and then peeled.
Cut the onion into half rings and chop the garlic. Fry the food in vegetable oil and add thyme at the end.
Place the mushrooms in the pan and fry them until done.
Take out the branches and pour cream into the products.
When the liquid has evaporated, transfer the mushrooms to the bowl of a food processor and chop.

Serve the finished dish to the table, spread on a loaf or bread.

Mushroom, paprika and egg pate

For this delicate dish Any mushrooms will do, but the peppers must be juicy and sweet.

Products:

Four cloves of garlic.
Two onions.
A bunch of dill.
500 grams of mushrooms.
One carrot.
Two large peppers.
50 grams of fat sour cream.
Two chicken eggs.
Black pepper.
Vegetable oil.
Salt.

How to cook mushroom pate? Detailed instructions read here:

Boil the washed and peeled mushrooms until tender. After this, they need to be cooled and finely chopped.
Remove the stem and seeds from the peppers, and cut the pulp into cubes.
Also cut the onion into cubes and grate the carrots.
Fry the mushrooms in a frying pan along with onions and garlic. Add prepared foods and chopped herbs to them. Salt and season the products with pepper.
Simmer mushrooms and vegetables with the lid closed.
Boil the eggs and grate them.
Grind mushrooms and vegetables using a blender, add sour cream and eggs to them.

Serve the pate with salty crackers, bread and sliced vegetables.

Mushroom pate for the winter. The recipe is simple

For this dish you can use any wild mushrooms or champignons. In our case, we will use both types.

Required ingredients:

Porcini mushrooms - 800 grams.
Champignons - 800 grams.
Two onions.
Salt to taste.

We will prepare mushroom pate for the winter like this:

Peel the champignons and porcini mushrooms, cut into pieces and fry in vegetable oil.
Separately, fry the onion, cut into half rings.
Combine the products, cover them with water and simmer until the liquid has completely evaporated.
Using a blender, grind the mushrooms until pureed, and then add salt and spices to it.

Place the pate into clean jars and sterilize it for 10 minutes, and then roll up the lids. Mushroom pate can be consumed immediately or stored in a cool place.

Honey mushroom pate

This tasty dish can be used as a side dish or as a filling for sandwiches.

Honey mushrooms - 500 grams.
Three onions.
Two carrots.
Two apples.
Three cloves of garlic.
A bunch of fresh herbs.
Five tablespoons of vegetable oil.
Salt, Bay leaf and pepper to taste.

Mushroom pate is very easy to prepare:

To begin with, the honey mushrooms need to be washed and sorted.
Boil them in salted water with the addition of ground pepper or bay leaf.
Place the mushrooms in a colander and leave for a while.
Peel the onion, cut into half rings and fry in vegetable oil.
Add grated carrots and apples to it, as well as chopped herbs and garlic.
Pass the mushrooms through a meat grinder and mix them with the vegetables.
Simmer the prepared foods over low heat under the lid.

Transfer the pate into jars and store it in the refrigerator or freezer. This product can also be rolled up and placed in a dark place until winter.

Dried mushroom pate

Our recipe will help you cook favorite dish in any season.

100 grams dried mushrooms.
Bulb.
One carrot.
A clove of garlic.
One egg.
Two tablespoons of vegetable oil.
Spoon of olive mayonnaise.
Ground pepper and salt.

Pate recipe:

Place the mushrooms in a warm place boiled water for one hour.
Drain the liquid. Wash the mushrooms and chop finely.
Boil the egg.
Peel the onion and garlic and then chop.
Fry the vegetables in vegetable oil and then add the mushrooms to them.
Transfer ingredients into blender bowl. Add chopped egg, salt and pepper there.
Chop the ingredients, add mayonnaise, salt and pepper.

This dish can be served immediately.

Forest mushroom pate

A wonderful snack that can be enjoyed at fast days. It is very simple to prepare and the whole process will not take you more than an hour.

Required ingredients:

Two onions.
One kilogram of mushrooms (you can take several types).
A little vegetable oil.
Salt and pepper.
50 ml dry wine.
A teaspoon of thyme.

The recipe for a fragrant and tasty dish is very simple:

Wash and dry the mushrooms.
Cut the onion into small cubes and then fry it until golden brown.
Chop the mushrooms and also add to the frying pan. Add salt, spices and thyme.
Pour wine into the food, cover it with a lid and simmer until tender over low heat.
Grind the finished mushrooms in a blender.

Refrigerate the pate for a couple of hours before serving.

We hope that you find the recipes we have collected in this article useful. Cook with them delicious dishes and please your loved ones unusual snacks, hearty sandwiches and flavorful side dishes.

Honey mushrooms are a godsend for both mushroom pickers and cooks. Firstly, they always grow in abundance, and secondly, they are good in many dishes. In this recipe we will prepare another variation - mushroom pate, wild mushrooms. With a slice white bread The appetizer harmonizes perfectly and goes perfectly with boiled potatoes.

I would like to say right away that you can take absolutely any mushrooms: oyster mushrooms, champignons or wild mushrooms, which you are confident in and know how to collect, process and cook.

We are already preparing a similar dish - too Lenten option. And today our dish will be made from wild mushrooms - honey mushrooms.

honey mushrooms (forest) – 1 kg;
onion – 160 g;
cockerel greens, dill – 50 g;
mixture ground peppers(assorted) – 10 g;
butter – 25 g;
sunflower table oil– 12 ml;
lemon juice – 15 ml;
salt (edible, rock) – 40 g.

Recipe for mushroom pate

Forest autumn mushrooms differ from other mushrooms in having a slightly sweet, slightly Pancake-like flavor. It is this feature that allows you to use mushrooms in combination with citric acid, a fresh mix of greens - you get a spicy, salty taste, and pickled mushrooms have the same taste.

We clean the legs of honey mushrooms from the rings and cut them to a third of the length.

We rinse the mushrooms with running water until the moisture saturates them.

Transfer to a large saucepan, filling with cold filtered water above the middle. Bring to a boil – add salt while it’s boiling. Cook for at least 40 minutes over medium heat, skimming off the foam.

Drain the water from the pan, placing the mushrooms in a sieve - there is no need to rinse them.

IN sunflower oil melt a piece of butter, heating until sizzling, then immediately add the entire portion of chopped onion.

Add honey mushrooms to the fried onions and mix. Reduce the heat and, without covering the pan, continue frying for 10-12 minutes. Stir the mushrooms constantly, season with assorted pepper when ready.

The basis for mushroom pate is still there finishing touch, bring to the desired consistency, grind in a blender. Place the fried mushrooms into the bowl of a blender and blend at medium speed until smooth.

Lastly, season with fresh herbs and flavor lemon juice– Grind again at low speed.

Mushroom pate can be served with croutons or a slice of baguette.

Bon appetit!

At home, you can cook a lot of things from mushrooms. They are fried and made aromatic soups, added to baking fillings, marinated and salted. You can also use mushrooms to make delicious, very delicate pate. You can make pate as a preparation for the winter, or you can use a method in which the pate can be served immediately after cooking. To prepare pate, they usually use broken or crushed mushrooms, which are not suitable for preservation. You can also use dried mushrooms for pate.

Mushroom pate for the winter from boletus

Product composition:

one head of onion;
a couple of tablespoons of vinegar;
3 grams of ground black pepper;
75 ml sunflower oil;
carrot;
a kilogram of fresh boletus;
a tablespoon of salt.

Preparation progress:

The boletus mushrooms need to be processed - sorted out of debris, washed. Next, the mushrooms are filled with water, given time to boil, and then boiled for 15 minutes.
Peel the onions, cut into cubes and fry in oil until half-cooked.
Grate the peeled carrots on a large-mesh grater and add to the onion. Simmer the vegetables for 5-6 minutes, stirring all the time.
Drain the water from the boletus mushrooms and grind them through a meat grinder.
Add the carrot-onion mixture to the mushrooms, season with salt and pepper. Place in sterile jars. Pour a tablespoon of vinegar into each container.
Cover the jars with clean lids and leave to sterilize for one hour. Next, the jars are closed and turned over until they cool completely.

Can be used in cooking and dried boletus.

Mushroom pate from boletus

Products:

200 g dried boletus;
three tablespoons vegetable oil;
three heads of onions;
a tablespoon of flour;
a couple of tablespoons tomato paste;
a couple of pickles;
half a teaspoon of granulated sugar;
ground black pepper;
parsley, salt.

How to make pate?

Soak dried boletus mushrooms in cold water overnight. Then the water will need to be drained, and the mushrooms placed in a saucepan and boiled in salted water.
Cut the peeled onion heads into pieces. Divide the pickled cucumbers into small pieces.
In a frying pan, fry the onion in a tablespoon of vegetable oil along with flour. Salt the onion, pepper and sprinkle with sugar, mix.
Pass boletus mushrooms, pickled cucumbers and fried onions through a meat grinder. It is better to repeat this procedure twice.
Then pour oil into a heated frying pan with large sides and heat it. Put it there prepared minced mushroom, pour tomato paste into it, mix. Simmer over low heat, covered, for 20-25 minutes. Sometimes the mixture needs to be stirred.
The finished pate is left to cool in the frying pan, and then transferred to a salad bowl.