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Print Recipe
Zucchini and Mushroom Pate "Delicious" Recipe
Hey, zucchini lovers, are you there? I'm rushing to you as fast as I can to share a bombingly delicious pate recipe. Zucchini is not only a casserole, pancakes, fried circles and caviar. Try to treat yourself to a very budget, but at the same time extremely delicious pate from available products, which will perfectly decorate your morning sandwich or even a festive table. And, most interestingly, guests will not be able to immediately determine what the pate is made of. When my favorite tasted the pate, he tried three times to guess what it was made of: "Pork? Liver.. Oh, I know, chicken!" As a result, I smelled mushrooms, but continued to insist on the presence of meat in the pate. And he's not there)
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Zucchini grate, a little salt and leave for half an hour, so that they let the juice.
    Zucchini grate, a little salt and leave for half an hour, so that they let the juice.
  2. In the meantime, let's do the mushrooms. We cut them finely.
    In the meantime, let's do the mushrooms. We cut them finely.
  3. We cut the onion, rub the carrot.
    We cut the onion, rub the carrot.
  4. Fry the mushrooms, onions and carrots, adding soy sauce and favorite spices, in vegetable oil (I like olive oil) until the liquid from the mushrooms completely evaporates. Put them in a bowl.
    Fry the mushrooms, onions and carrots, adding soy sauce and favorite spices, in vegetable oil (I like olive oil) until the liquid from the mushrooms completely evaporates. Put them in a bowl.
  5. By this time, our zucchini had already started the juice. Drain the juice (I squeeze out the excess juice through cheesecloth) and fry the grated zucchini in vegetable oil until soft. For the first couple of minutes, you can fry under the lid, then remove the lid so that the excess water evaporates. At the end of frying, squeeze the garlic into the zucchini and add the chopped herbs. Try it with salt, if unleavened-a little salt (although, as you remember, we already added salt at the very beginning)
    By this time, our zucchini had already started the juice. Drain the juice (I squeeze out the excess juice through cheesecloth) and fry the grated zucchini in vegetable oil until soft. For the first couple of minutes, you can fry under the lid, then remove the lid so that the excess water evaporates. At the end of frying, squeeze the garlic into the zucchini and add the chopped herbs. Try it with salt, if unleavened-a little salt (although, as you remember, we already added salt at the very beginning)
  6. Combine the zucchini and mushrooms in the bowl of a blender, twist until a homogeneous paste mass.
    Combine the zucchini and mushrooms in the bowl of a blender, twist until a homogeneous paste mass.
  7. We return the mass to the bowl and add the melted cheese to it on the smallest grater. Mix thoroughly. For the beauty and uniformity of the pate, you can also beat our mass with an immersion blender. Processed cheese is the most budget-friendly option. If possible, you can add a good curd cheese or cottage cheese instead (run the curd in a blender beforehand, so that there is no grain)
    We return the mass to the bowl and add the melted cheese to it on the smallest grater. Mix thoroughly. For the beauty and uniformity of the pate, you can also beat our mass with an immersion blender.
Processed cheese is the most budget-friendly option. If possible, you can add a good curd cheese or cottage cheese instead (run the curd in a blender beforehand, so that there is no grain)
  8. Enjoy your meal! Sandwiches are especially delicious if you put a piece of tomato and cucumber on top of the pate.
    Enjoy your meal!
Sandwiches are especially delicious if you put a piece of tomato and cucumber on top of the pate.

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