Home Meat Pate with liver and mushrooms. Pate with beef liver and mushrooms. To make liver pate at home, you will need

Meat

Pate with liver and mushrooms. Pate with beef liver and mushrooms. To make liver pate at home, you will need

Delicate pate from chicken liver 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 black ground 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 into 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.

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

Mushroom pate from champignons

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

Ingredients:

Champignons - 500 grams.
Onion - three pieces.
Two chicken eggs.
Two melted cheeses.
Salt.
Vegetable oil.
Mayonnaise.

Process the champignons, cut each into several parts and chop with a blender.
Peel the onion, cut into quarters, and then chop finely.
Fry prepared foods in hot oil.
When the excess liquid evaporates, the mushrooms need to be salted and spices added to them.
Grate boiled eggs and melted cheeses.
Combine the products and season them with mayonnaise.

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

Mushroom pate with zucchini

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

For him, 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 flavor) - 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 the seeds, and then grate the pulp.
Finely chop the onion and fry vegetable oil. When it is browned, add grated carrots and finely chopped champignons to it.
Pour soy sauce into the pan and add spices to taste.
After a few minutes, put the zucchini to the products (do not forget to squeeze out excess moisture first).
Simmer vegetables and mushrooms for another five or seven minutes.
Transfer the finished products to the blender bowl and grind them until smooth.
Mix pâté with cream cheese.

And the canape is ready.

Chanterelle Pate

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

Ingredients of the pate:

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

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

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

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

Pate of mushrooms, paprika and eggs

For this tender dish any mushrooms will do, but the pepper must be juicy and sweet.

Products:

Four cloves of garlic.
Two bulbs.
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 washed and peeled mushrooms until tender. After that, they need to cool and finely chop.
Remove the stem and seeds from the peppers, and cut the flesh into cubes.
Also cut the onion into cubes, and grate the carrots.
Fry the mushrooms in a pan with onions and garlic. Add prepared foods and chopped herbs to them. Salt and season the products with pepper.
Stew mushrooms and vegetables under a closed lid.
Boil eggs and grate.
Grind mushrooms and vegetables with a blender, add sour cream and eggs to them.

Serve the pâté with salted crackers, bread and sliced vegetables.

Mushroom pate for the winter. The recipe is simple

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

Required Ingredients:

White mushrooms - 800 grams.
Champignons - 800 grams.
Two bulbs.
Salt to taste.

Mushroom pate for the winter we will cook like this:

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

Arrange the pate in 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 agaric pate

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

Honey mushrooms - 500 grams.
Three bulbs.
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 prepared very simply:

To begin with, mushrooms need to be washed and sorted out.
Boil them in salted water with the addition of ground pepper or bay leaf.
Transfer the mushrooms to 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 greens and garlic.
Pass the mushrooms through a meat grinder and mix them with vegetables.
Stew prepared foods over low heat under a lid.

Transfer the pâté to jars and store it in the refrigerator or freezer. Also, this product can be rolled up and put before winter in a dark place.

Dried mushroom pate

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

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

Pate Recipe:

Mushrooms put in warm boiled water for one hour.
Drain the liquid. Rinse the mushrooms and finely chop.
Boil the egg.
Peel the onion and garlic and then chop.
Fry vegetables in vegetable oil, and then add mushrooms to them.
Transfer ingredients to a blender. Send the chopped egg, salt and pepper there.
Chop the ingredients, add mayonnaise, salt and pepper to them.

This dish can be served immediately.

Forest mushroom pate

Wonderful appetizer to enjoy fast days. It is prepared very simply and the whole process will not take you more than an hour.

Required Ingredients:

Two bulbs.
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 delicious dish is very simple:

Wash and dry the mushrooms.
Cut the onion into small cubes, and then fry it until golden brown.
Mushrooms chop and also send to the pan. Add salt, spices and thyme.
Pour wine into the products, cover them with a lid and simmer until cooked on the smallest fire.
Grind ready-made mushrooms with a blender.

Refrigerate the pâté for a couple of hours before serving.

We hope you enjoy the recipes we have collected in this article. Cook with them delicious dishes and please loved ones unusual snacks, hearty sandwiches and fragrant side dishes.

Using a small sharp knife, cut off any excess from the liver. Rinse and pat dry with paper towels.
In a skillet, heat 1 tbsp. l. butter over medium heat. Add the liver and cook for 5-7 minutes, stirring. The liver should be brown on the outside and slightly pink, but not soggy on the inside. Transfer the liver to a plate.

In the same pan, sauté the onion until soft. Then add mushrooms to it and continue cooking until the liquid has completely evaporated. Forest mushrooms it is worth pre-boiling until tender, and champignons or oyster mushrooms can be fried immediately.
Then add the liver and cognac and simmer for 1 minute. Remove from fire.

Transfer the liver and mushroom mixture to a bowl. food processor and whisk until smooth. Then wipe through a large sieve (I was too lazy to do this and, in principle, did not regret it). Then add the rest butter and whisk again until smooth. Salt and pepper to taste. Fill in the form with the resulting mixture. Smooth the surface and garnish with bay leaves if desired. Cover with cling film. Place it directly on the pâté mass to prevent the formation of a weathered, unappetizing crust. Place in the refrigerator for 30 minutes to cool and harden slightly.

Mix the broth with soy sauce and heat until hot. Add gelatin and stir until completely dissolved. Or follow the instructions on the gelatin package. Carefully pour the broth over the pâté and refrigerate for 6 hours until completely solidified.
Bon Appetit!

Pate is a dish prepared in a special way from meat, fish, liver, beans, eggs, mushrooms, etc. As you can see, you can create a pate from a variety of different products, but still as the main component for making pates The leading place is occupied by the liver. The most popular supplements in liver paste considered nuts, greens, different types mushrooms.

The proposed pate recipe is prepared on the basis of beef liver and champignons. This combination gives the pate an unusual taste and aroma, making it healthy and nutritious.

Prepare necessary ingredients for making pâté beef liver and mushrooms. Liver choose good quality. So that the beef liver does not taste bitter, soak it in milk 1 hour before cooking. Remove the butter from the refrigerator in advance so that it becomes soft.

Wash the liver well under running water, then blot with a napkin. Get rid of the offal from the thin film. In order for the film to be easily removed, the liver must be immersed in hot water for half a minute.

You can cook the liver in a whole piece, or cut it, which will significantly reduce the cooking time. Cut the liver into random pieces of large or medium size. Place the prepared liver in a container of boiling water, cook for 20 minutes over medium heat. Be sure to remove the foam that will periodically appear on the surface of the liquid. It is better to salt the water at the end of the cooking process. Drain the water at the end, cool the liver to a warm state.

In the meantime, prepare the mushrooms and vegetables. Wash the mushrooms, chop coarsely, throw in a dry frying pan set on medium heat.

First, evaporate all the mushroom juice, then pour in the oil. Fry the mushrooms for another 3 minutes, then set them aside to cool.

Peel off the unnecessary top layer from root crops, wash. Chop the vegetables coarsely so that they absorb less oil during sautéing.

Fry the carrot-onion mixture in an oil pan for about 5 minutes until the vegetables are soft, you do not need to fry them. Cool the sautéed mixture as well.

Mix all the prepared ingredients in a warm form in one container, then pass through a meat grinder at least 2 times to make the pate as tender as possible. To do this, you can also use a powerful blender, grinding the products in small portions. While chopping, be sure to squeeze out any excess oil after frying the mushrooms and vegetables.

Add pieces of soft butter to the liver-mushroom mass, spread it over the pate using an immersion blender.

Pate with beef liver and mushrooms is ready to eat. The dish can be stored in the refrigerator for up to 3 days, so do not cook it in large portions.

Bon Appetit!

Delicate chicken liver pate with champignons, which add spice to this wonderful snack. This pate is prepared very quickly and simply. But the main condition is the presence of a blender. It is thanks to him that the dish turns out to be like a cream. If strictly adhere to the canons french cuisine, then you need to take butter, but I cooked on vegetable oil. I must say that it is also very tasty.

For cooking, you will need the following products: chicken liver, onion, carrots, sunflower oil, mushrooms, salt and ground black pepper.

My liver, cut off the ducts and fat. Pour into the pan sunflower oil, put the pieces of chicken liver and cover with a lid.

Simmer over low heat until done.

While the liver is stewing, peel the carrots, wash and cut into circles. Put in a pan with sunflower oil.

Peel the onion, wash and cut into half rings. Put in a pan with carrots.

We clean the mushrooms, wash and cut arbitrarily. Add to onions and carrots.

Stew carrots, onions and champignons in a pan until tender, until vegetables and mushrooms become soft. This will take 15 minutes.

Ready stewed liver, carrots with onions and mushrooms are placed in a blender and grind into a homogeneous mass similar to cream. Salt and pepper to taste.