Mushroom pate recipe of of 22-04-2018
The mushroom pate, is a tantalizing appetizer to be served on bread or crunchy croutons. The recipe for this pate it is more than simple, it is prepared by cooking the mushrooms in a pan and then blending them in the mixer together with the remaining ingredients. If you are a vegetarian you can safely use this recipe, which is not suitable for vegans due to the presence of the Charterhouse.
How to make mushroom pate
Clean the mushrooms and slice them.
Cook them in a pan with a little oil and garlic, mixing them from time to time.
Separately, chop the shallot and sauté it in a pan with oil.
Transfer the mushrooms, sage, salt, pepper, shallot to a blender and blend.
Then add the Certosa and blend again until you get a cream.
Serve your mushroom pate with bread or croutons.
Mushroom pate, the recipe to prepare it at home. With the safety of a genuine dish
Read all our vegetarian recipes to prepare delicious alternative dishes
RECIPE MUSHROOM PATÉ & # 8211
A perfect appetizer for Christmas celebrations but not only. To prepare an excellent mushroom pate , do not waste money by purchasing a ready-made package, which among other things does not guarantee you the highest quality. You can prepare it at home, very easily, and then serve it with bruschetta. And not earlier than three hours of cooling in the refrigerator.
READ ALSO: Gnocchi with mushrooms, a nutritious, tasty and healthy autumn recipe
RECIPE PATÉ OF CHAMPIGNON MUSHROOMS & # 8211
Here then how to prepare a delicious mushroom pate at home, in a few simple steps :
Ingredients for 4 people)
- 450 gr of Champignon mushrooms
- 1 small onion
- 2 cloves of garlic
- 20 gr of peeled almonds
- 50 gr of butter
- Salt and pepper
– Clean the Champignon mushrooms well, slice them, peel and chop the garlic and onion. Heat the butter in a pan and then brown the garlic and onion for a few minutes. Also add the mushrooms and cook for another 5 minutes until soft. Let it cool for about 10 minutes.
– Chop the almonds in a mixer, add the mushrooms and chop until the mixture is smooth. Also add the parsley and blend. Season with salt and pepper and then pour the pate into a special container, cover with cling film and refrigerate for at least 4 hours.
– Prepare the croutons by toasting the slices of bread in the oven and then serve them with the pate.
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To prepare the croutons with Champignon mushroom paté, start with the preparation of the bruschetta. Take the baguette and cut it into slices about 2cm thick 1. You will need to get about 12 slices. Arrange them on a dripping pan lined with parchment paper and sprinkle them with a drizzle of oil 2. Bake in grill mode at 240 ° C for about 2-3 minutes until they get the typical golden color. Then take the bruschetta out of the oven 3 and set aside.
Proceed with the cleaning of the mushrooms, eliminating the earthy part of the stem of the mushroom: scrape well with a small knife to remove all traces of earth. Then remove the end of the stem 4. If the mushrooms do not have a lot of soil, you can also help in eliminating it with a brush. Alternatively, place them quickly for a few seconds under a jet of cold running water and dry them immediately with a cotton cloth passing it over the entire surface of the mushroom so that they do not absorb the water 5. Once cleaned, cut the mushrooms lengthwise into thin slices 6 and set aside.
Finely chop the shallot 7, pour it into a large non-stick bottom pan sprinkled with a drizzle of oil 8. Let it dry over low heat for 5-6 minutes, stirring it to promote uniform cooking 9.
Also add the mushrooms 10, blend with the white wine 11 and let it evaporate. Then season with salt and pepper.
Finally add the thyme leaves 13. Cook for about 10-12 minutes over medium heat. Then let it cool slightly and transfer the cooked mushrooms to a tall, narrow container in which you will also add the robiola 14 and the walnut kernels 15.
Blend the 16 ingredients with an immersion mixer until you get a smooth and sufficiently compact cream. Then take the bruschetta and spread over the mushroom paté 17, then serve your croutons with champignon mushroom paté 18!
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Preparation time: 10 minutes
Cooking time: 15 minutes
Pour a drizzle of oil into a pan and brown the chopped shallot. Add the mushrooms and cook until soft. Season with salt and pepper.
Transfer the mushrooms to a bowl and add the robiola and walnut kernels.
Blend everything until you get a smooth cream. Transfer the pate to an airtight jar and keep in the fridge.
We begin to thoroughly clean the mushrooms, scraping the lower part of the stem and removing the excess earth. Clean the mushrooms with a damp cloth and remove the hat from the stem then cut them into small pieces.
In a non-stick pan, pour a drizzle of oil, brown the garlic and add the mushrooms and bay leaves. Let it cook over a low flame for 30 minutes, pouring the wine on the mushrooms and stirring occasionally.
We salt, pepper and let the wine evaporate.
Meanwhile, in a separate saucepan, melt the butter over low heat, avoiding it from frying. When the butter is ready, add the mushrooms and season them on the fire.
Then let them cool and when they are ready, introduce them in the mixer, blending everything until you get a creamy mixture. If necessary, add a little oil.
Here is that the pat & eacute of mushrooms It is ready to be served at the table.
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To begin, clean the porcini mushrooms by scraping the earth with a small knife and then finish with a damp cloth.
After that, cut the mushrooms into slices and set aside.
Meanwhile, sauté the garlic in a stainless steel pot, when it is just golden, add the porcini mushrooms.
Cover with a lid, add salt, and cook the porcini mushrooms over low heat for about 20/25 minutes, stirring often with a wooden ladle.
If needed, while cooking, add a few tablespoons of water.
When the mushrooms are cooked and become very soft, turn off the heat and allow to cool.
Now, with an immersion blender, blend directly in the stainless steel pot, reducing the porcini mushrooms to a cream.
Put the porcini mushroom pate in the fridge for about three hours, after which, serve it spread on the croutons.
If you don't have to consume the porcini mushroom pate right away, you can keep it in an airtight glass jar by covering the surface with extra virgin olive oil.
This way you can keep it in the fridge for another two or three days.
If you are looking for recipes with porcini mushrooms, try two first courses such as LASAGNE WITH PORCINI MUSHROOMS, or PAPPARDELLE WITH PORCINI MUSHROOMS, easy and delicious recipes!
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To prepare this delicious MUSHROOM PATE & # 8217, first of all clean the mushrooms themselves by removing the earth, wash them under running water quickly and dry them with kitchen paper or, better, use a damp cloth to clean them so they will not absorb water.
Cut the mushrooms into small pieces or into thin slices.
Chop the shallot and let it wither in a pan with a drizzle of extra virgin olive oil do not let it darken but only wither. Now add the chopped mushrooms, simmer over high heat with the wine, add the thyme and season with salt and pepper. Cook on a medium heat for about 10-12 minutes, let the preparation cool and then, with an immersion blender, make them into a cream together with the robiola. Add the chopped walnut kernels and mix to mix everything.
Serve yours MUSHROOM PATE & # 8217 yes toasted bread, croutons, bruschetta and you will feel what goodness!
If you like MUSHROOMS & # 8230
& # 8230 here you will find many easy and delicious recipes
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The mushroom pate it's a recipe born a little by chance, to recycle the stems of the mushrooms when I make them roasted (here recipe).
In any case, you can make mushroom pate with champignons, even if you don't have stems to recycle! The mushroom pate it is perfect to serve with bruschetta and croutons!
- 250 g of mushrooms
- 3-4 dried porcini (I use dried porcini Inaudi)
- Extra virgin olive oil
- truffle oil (I Condiment the White Truffle Inaudi)
Quickly rinse the mushrooms and place them on absorbent paper to dry them a little and to remove any soil residues.
In a saucepan, put 1/2 glass of water, 1/4 glass of vinegar, a pinch of salt and bring to boil. Add the mushrooms and cook them for 5 minutes.
Strain them and let them cool on a clean white cloth to dry them.
Meanwhile, put the mushrooms in a saucepan with a little water and heat them, so that the mushrooms soften. Cut them into small pieces and add them to the blanched mushrooms.
Blend the mushrooms with an immersion blender or in a mixer adding a couple of tablespoons of oil and a few slices of garlic until the mixture is smooth.
Then transfer the mixture into a bowl, add 1-2 teaspoons of truffle oil and another tablespoon of oil if necessary.
The mushroom pate can be kept in the fridge for a few days.
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