Parmesangrate finely, or any hard cheese grated and dried,to taste
Pour 750 ml of water into a saucepan add celery stalks carrots Bay leaves salt to taste.
Bring to a boil lower the chicken breast fillet and cook until it boils for 10 minutes.
Turn off the heat and leave it in the saucepan until it cools down.
Cut the onion, mushrooms, and ground the dry mushrooms into a powder.
Fry the onion in vegetable oil for a couple of minutes, then add the mushrooms and sprinkle with mushroom powder.
Fry until tender.
In a blender, put the boiled cut chicken fillet, onion with mushrooms, mustard, add the broth from under the fillet (I added 70 ml) - punch well.
Pour in the butter and punch well again.
Put in a container, adjust to taste.
Or make a paste by bowl.
I served in two glasses-part of the pate was sprinkled with walnuts, the other part with grated Parmesan.