Mushroom Pate Recipe
But in a different way, because of porcini mushrooms, but with 33% cream, only “royal”, not otherwise. It will fit perfectly into the New Year’s menu. After all, you can serve it in different ways – on a sandwich with a snack, as a filling when filling eggs and pies, even in a sauce for dressing salads. Universal pate.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Boil the mushrooms in advance. Finely chop the onion and fry in vegetable oil until transparent. Add the mushrooms.
  2. Fry the mushrooms for 15-20 minutes, stirring, over medium heat.
  3. Pour in the cream, mix and add salt.
  4. Simmer over low heat for 5 minutes.
  5. Remove from the heat and add the nutmeg.
  6. Grind with a blender to the desired state. As a rule, I like it better with small pieces of mushrooms. Store in glass or ceramic dishes for 72 hours, although I mean that it is eaten faster.
  7. Serve on a bun, cracker or a slice of baguette, roll into balls, roll in sesame seeds.
  8. Bon appetit.
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