Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Frozen mushrooms900 g
- Onion100 g
- Carrot150 g
- Sunflower oil80 g
- Saltto taste
Nutrition
per 100 g
- Calories
- 83 kcal
- Protein
- 2 g
- Fat
- 7 g
- Carbohydrates
- 2 g
Instructions
Prepare the ingredients. You can use any mushrooms for cooking — wild mushrooms (for example, birch boletes), button mushrooms, or oyster mushrooms. Clean any dirt from fresh mushrooms beforehand.
Boil fresh wild mushrooms for 15-40 minutes, depending on the variety. Then drain them in a colander and let the water drain. Button mushrooms and oyster mushrooms do not need to be boiled, just wash them. Gently thaw frozen mushrooms by transferring them from the freezer to the bottom shelf of the refrigerator.
Peel the vegetables, wash well and pat dry. Cut into large pieces suitable for your food processor.
First process the onion in the food processor.
Then remove the onion and add the carrot. Process the carrot to the desired consistency. If you don't have a food processor, you can finely chop the onion and grate the carrot.
Heat vegetable oil in a frying pan and fry the onion over low heat until translucent. Then add the carrot to the onion. Fry the vegetables together until soft, 5-10 minutes.
While the vegetables are stewing, prepare the mushrooms. Put the mushrooms into the bowl of the food processor.
And process them to a paste-like consistency. You can mince the mushrooms using a meat grinder.
Add the mushroom mixture to the pan with the vegetables, stir, cover the pan with a lid, and set the heat to low. Stew the mushrooms until cooked, until all the liquid has evaporated; the stewing time also depends on the variety of mushrooms you chose.
When no liquid remains, put the resulting mushroom pâté into sterile jars and screw on sterile lids. Wrap in a warm cloth until completely cooled. Store the finished pâté in the refrigerator.
Serve the mushroom pâté.
