Mushroom pate is sometimes called mushroom caviar. It is easy to prepare and very tasty snack, which can be made from champignons, forest mushrooms, as well as from dried or salted mushrooms. There are recipes for pates from two or more types of mushrooms. The principle of preparation is very simple: mushrooms are processed, heat treated (fried, boiled or cooked in a slow cooker), then chopped with a blender until homogeneous mass.
Chopped fried onions are usually added to the mushroom pate and boiled carrots as well as seasonings. The pate is salted, peppered or seasoned with a special mixture for mushrooms. Ready mushroom pate needs to be cooled slightly before serving. The appetizer is served with toast, optionally decorated with herbs, chopped green onions and slices of fresh vegetables.
Mushroom pate - preparing food and dishes
To prepare mushroom pate, you will need a deep bowl, cutting board, blender, frying pan and saucepan. A multicooker may also come in handy. The finished pate is transferred to a container and placed in the refrigerator.
Great attention must be paid to the processing of mushrooms. Ordinary champignons can simply be washed and cut, and forest mushrooms need to be sorted from garbage and spoiled specimens. Mushrooms can be fried, boiled or cooked in a slow cooker. Forest mushrooms must be thoroughly boiled and only then fried. Porcini mushrooms can be fried immediately, but it is still advisable to boil them a little first.
Mushroom Pate Recipes:
Recipe 1: Mushroom Pate
The most common mushroom pate is made from champignons. If it is possible to collect forest mushrooms, then, of course, the appetizer will be tastier from them. But even from champignons, the pate turns out to be very fragrant and tasty.
Required Ingredients:
- 1/3 kg of champignons;
- 2 medium onions;
- Three tablespoons of mayonnaise;
- Sunflower oil;
- garlic clove;
- Toast;
- Spices for mushrooms;
- Salt;
- Pepper;
- Greenery;
- Fresh vegetables- For decoration.
Cooking method:
We wash the mushrooms, cut, chop the onion. First, fry the onion, then spread the mushrooms to it and continue to fry for a few more minutes. Cover the pan with a lid, lower the heat and simmer until the liquid has evaporated. Season the mass with mushroom seasoning and pepper, salt to taste. We shift the mass from the bowl and grind with a blender until uniform consistency. We fill the mushroom pate with mayonnaise, mix and put it in the refrigerator. Serve the pâté with toasted toast rubbed with garlic. On top we put a slice of tomato, a circle of cucumber and a sprig of greens (or green onion).
Recipe 2: Mushroom Pate with Melted Cheese
Mushroom pate with melted cheese is very tender and creamy. For cooking, ordinary champignons are suitable, you can also use fresh forest mushrooms.
Required Ingredients:
- 300 g of champignons;
- Processed cheese without additives;
- 2 onions;
- White bread;
- garlic clove;
- Salt;
- Black ground pepper;
- A pinch of nutmeg;
- Parsley;
- Butter.
Cooking method:
Chop onion and garlic, fry in butter until golden brown. We wash the mushrooms, cut and spread to the onion. Simmer covered for 15-20 minutes. Then remove the lid and fry a little until the liquid evaporates. Cool the mushrooms, put them in a bowl, add the cheese cut into pieces, soft butter and a slice of white bread. Grind the mass with a blender. Then season the mushroom pate with salt, pepper and nutmeg. Beat with a blender again. We send the pate to the refrigerator. Serve with toast and chopped parsley.
Recipe 3: Mushroom pate from champignons and porcini mushrooms
Mushroom pate can be combined, i.e. contain several types of mushrooms. This recipe uses porcini mushrooms and champignons. The appetizer is very rich, with a pronounced mushroom flavor.
Required Ingredients:
- Half a kilo of champignons;
- 1/3 kg of white mushrooms;
- Big onion;
- Lemon juice - one and a half tablespoons;
- Sunflower oil;
- Salt;
- A clove of garlic.
Cooking method:
We wash the champignons and cut them into several parts, we do the same with porcini mushrooms. Heat the oil in a frying pan and put all the mushrooms, mix. Fry over moderate heat for about 20 minutes. Then simmer over low heat until the liquid evaporates. Transfer the mushrooms to a bowl. Fry the onion until golden brown, spread to the mushrooms. We put chopped garlic there, pour lemon juice. Season the mass with salt and pepper. Grind with a blender until a homogeneous paste-like state. Mushroom pate is ready!
Recipe 4: Dry mushroom pate
From dried mushrooms you can make a lot of delicious and fragrant dishes, such as a mouth-watering mushroom pate. The appetizer is prepared very simply, the recipe also uses onions and seasonings.
Required Ingredients:
- Dry mushrooms - 450 g;
- Several small onion heads;
- A few tablespoons of vegetable oil;
- Salt;
- Ground black pepper;
- 45 ml of vinegar;
- Sugar cube.
Cooking method:
Chop the onion, fry in oil until golden brown. Soak the mushrooms, then boil until tender in salted water, then decant the water. Mix mushrooms with onions, season with salt and pepper. We also add a piece of sugar and vinegar to them. Grind all the ingredients with a blender. Boiled dry mushrooms can simply be finely chopped with a knife, and then mixed with chopped fried onions. Serve with bread, sprinkle with green onion rings on top.
— To make the mushroom pate creamy and tender, you can add processed cheese;
- Mushrooms are not cooked on too intense or low heat. Because of this, they can turn out to be too hard or, conversely, flabby;
- so as not to interrupt delicate taste and the aroma of mushroom pate, do not add too spicy spices to the appetizer.
We will cook on two pans.
To begin with, we take a large one, heat it up and pour it with vegetable oil to cover the bottom.
Then we cut the onion, you can not grind it much, because then it will still be rubbed with a meat grinder.
Put the onion in a hot pan and fry a little.
Then wash, clean the beef liver from the film.
I'll digress a little from the topic. My son caught me in the kitchen just at the moment when I was clinging to the slippery edges of the film with my nails with all my might, pulling it off a piece of liver. He stood, looked at me, and then said: "What kind of stupid manufacturer, and why did he just pack the liver in vacuum packaging like that?" :)
We cut the liver into pieces of such a size that they can then easily pass into your meat grinder.
Put it in the pan with the onions.
We fry it from all sides so that there is no blood.
Then on coarse grater three juicy carrots.
We spread it on top of the liver.
Cover and simmer over low heat until cooked through, about 20 minutes.
Then salt.
I use sea salt coarse grinding because it still has time to dissolve well. Mix everything well and bring the liver to readiness on the smallest fire for another 5 minutes.
Let's move on to the second part of the preparation.
Pour a small frying pan with vegetable oil and add a piece of butter to it, 30 grams will be enough. And put it on fire.
Mushrooms, preferably fresh or freshly frozen champignons, chanterelles or mine mushrooms, clean and cut finely, while taking into account that during frying, the mushrooms decrease in size by two more times.
Put the mushrooms in a heated pan with oil.
Stir fry until fully cooked. 10-15 minutes.
Now it's time to proceed directly to the preparation of the liver pate itself.
I do not wait until the liver has cooled, I scroll it in a meat grinder using a nozzle with small holes. Moreover, if you scroll it twice, then the pate will turn out to be much softer, gentle and pleasant, so I advise you not to be too lazy and do it.
Add the remaining 70 grams of butter to the warm mass. since the liver is warm, it melts easily.
Then mix well with a fork.
And now we add mushrooms (DO NOT scroll them through a meat grinder!)
Once again, mix all the ingredients thoroughly. And we form the pate in the form in which we will eat it later.
From 1 kilogram of raw liver, I get two such servings.
Since our family is not large, we start eating one serving immediately, and I wrap the second and freeze it for the future.
I wrap the finished pate in food foil and store it in this form for up to 3 days in the refrigerator:
You can eat it as a separate dish with a side dish of your choice, or spread it on bread.
I also like it if you spread it on bread, put a piece of cheese on top and melt it in the microwave.
Everyone Bon appetit!
Cooking time: PT01H30M 1h 30m
Making homemade pates is very easy, and if you make a pate from chicken liver with mushrooms at home, the dish will taste great. A recipe with a photo will help you. To give the pate a pleasant aroma and unforgettable taste, add fried mushrooms. will become a favorite dish for your family, because you can spread it on bread and have a snack at any convenient time. 
Required products:
- 350 grams of chicken liver,
- 100 grams of onions,
- 100 grams of carrots,
- 200 grams of mushrooms (champignons, oyster mushrooms, other mushrooms),
- 3 tables. l. vegetable oil,
- 50 grams of butter,
- salt, pepper to taste.
How to cook with a photo step by step
I pour a little vegetable oil into a frying pan and fry the chicken liver. You don’t even have to grind it, because a little later we will grind it anyway. In the process of frying, salt and pepper the liver. We fry the liver for a short time, 5-6 minutes. Chicken liver It cooks quickly and doesn't need to be overcooked to prevent it from becoming tough. Properly fried liver is always tender and tasty. 
Cut mushrooms into large pieces. Mushrooms are well suited to the liver, and I just had them frozen. You can use both fresh and any frozen mushrooms. 
We also fry the mushrooms in vegetable oil. We use not so much oil, literally 1 tablespoon. Mushrooms in the process of frying a little salt. 
Vegetables are useful for pate: carrots and onions are in perfect harmony with carrots. Grind them: chop the onion into cubes, and rub the carrots through a grater. 
Again we are engaged in the process of frying, now we pass the vegetables until soft. 
We put the cooled products into the blender bowl: liver, mushrooms and fried vegetables. In order for the pate to acquire a delicate texture, put soft butter. 
Beat the pate in a blender until puree. It turns out a homogeneous consistency. 
Ready-made chicken liver pate with mushrooms can be immediately spread on White bread, or you can cool it in the refrigerator and serve a little later. Bon Appetite!
And for the festive table I recommend to cook
Delicate chicken liver pate with mushrooms can be considered both liver and mushroom, since the main components are presented here in equal proportions. If you like something more (champignons or liver), you can change the proportions. Chicken liver is soft, tender, very rarely bitter, but you can use any other - turkey, beef or pork (but these two should be soaked in milk for at least a few hours).
Ingredients
- 200 g chicken liver
- 100 g champignons
- 1 large onion
- 1 tsp salt
- 2-3 bay leaves
- 2 tbsp. l. refined vegetable oil
- 1/5 tsp ground black pepper
- 150 ml stock (water)
- 2-3 sprigs of parsley before serving
Cooking
1. Prepare the chicken liver. This is, in general, simple: rinse the liver in a colander, then cut off all the films, cut large pieces to smaller ones.
2. Finely chop the peeled onion. Wash the mushrooms and, if necessary, clean, cut each mushroom into 3-4 parts.
3. Heat the oil in a pan, put the mushrooms and onions, fry over low heat for 10 minutes, stirring occasionally.
4. Add the liver to the pan, fry, stirring quickly.
5. After 3-4 minutes, salt, add spices, Bay leaf. Add water or broth to the pan. Cover and simmer over low heat for at least half an hour.
6. During this time, the water should boil away completely or partially. If there is a lot of water left, it is better to wait until almost all of it has evaporated, or drain the excess.
Chicken liver pate with mushrooms is an amazingly tasty appetizer that can also be used to serve festive table and for daily breakfast or dinner. The pate is made entirely from natural products, without the addition of any dyes and thickeners, which distinguishes it from the purchased one. The finished chicken liver pate is very tender with a slight taste of added mushrooms.
Compound:
- Chicken liver - 800 g
- Mushrooms - 400 g (mushrooms, chanterelles, porcini or others)
- Onion - 1 pc.
- Butter - 100 g
- Ground pepper - to taste
- Salt - to taste
Cooking:
Wash the chicken liver and remove fat and bile residues. Be very careful about the liver cleansing process, as a poorly cleaned liver can be bitter in the finished dish.
Wash and clean the mushrooms too. You do not need to cut the mushrooms finely, as in the future they will be crushed in a blender. I used frozen chanterelles, which I always have in reserve in my freezer.
Peel the onion and cut into medium cubes. You don’t need to grind too much, but you shouldn’t chop the onion too large, as it won’t be fried enough. Heat some vegetable oil in a frying pan and add the onion. Saute the onion over low heat until soft and lightly browned. It is important that the onion is slightly fried, and not just soft, so that it would give flavor to the pate.
Put the prepared mushrooms to the fried onions and mix. Cook the mushrooms over medium heat with the lid closed for 10 minutes. All liquid should evaporate.
After 10 minutes, add the liver to the fried mushrooms. Fry the liver over high heat until it turns white so that all the juices are sealed inside.
Add 1/3 cup of water to the pan, lower the heat, cover the pan with a lid and simmer the liver for 15 minutes. At the end of cooking, add salt and pepper. Leave the liver to cool.
Melt the butter in a saucepan and let it cool down a bit.
Combine the finished liver and butter. Grind the mixture with a blender. Put the finished pate in a pre-prepared form and level with a spoon.
Chicken liver pate with mushrooms is ready. It is necessary to remove the finished pate in the refrigerator for 30 minutes so that it freezes. Serve the pâté with crackers or bread.
Bon appetit!
You can watch a funny video below:
