Content
- 1 Preparing porcini mushrooms for making pate
- 2 Porcini mushroom pâté recipes
- 2.1 A simple recipe for porcini mushroom pate
- 2.2 Porcini mushroom pate with beans
- 2.3 Porcini mushroom pate with chicken liver
- 2.4 Mushroom pâté from porcini mushrooms and chicken
- 2.5 Porcini pate with vegetables
- 2.6 Mushroom porcini pâté with melted cheese
- 2.7 Recipe for porcini mushroom pate for the winter
- 3 Calorie content
- 4 Conclusion
Porcini mushroom pate can make any family dinner unusual. And on the festive table, this dish will deservedly take the place of the main snack. Porcini or boletus belongs to the first category of mushrooms, due to their taste. The nutritional value is compared with meat, while the calorie content is low, which allows them to be used in dietary nutrition.
Preparing porcini mushrooms for making pate
The forest product requires pre-processing before being eaten. It is necessary:
- Go through, remove corrupted and wormy copies.
- Remove garbage, needles.
- Rinse thoroughly, pat dry with paper towel.
- If they are large, it is necessary to boil in salted water for a quarter of an hour. Young mushrooms do not need preliminary boiling.
Porcini mushroom pâté recipes
The uniqueness of the pate lies in the fact that there are many recipes for cooking. Using only plant-based ingredients, you can get a terrific vegetarian meal. By the way, it will become a find during the fast. When adding meat components, a delicious snack is obtained.
A simple recipe for porcini mushroom pate
Required components:
- porcini mushrooms - 650 g;
- bulb;
- salt;
- white wine (dry) - 35 ml;
- garlic - 2 cloves;
- sunflower oil - 45 ml;
- thyme, rosemary, black pepper - 4-5 g each
Scheme of actions:
- Peel the onion, chop and sauté until soft. Add chopped garlic and fry for about 2 minutes.
- Chop the main ingredient, add to the onion, sprinkle with dried herbs, pepper and salt. Simmer for 20 minutes.
- Grind the vegetable and mushroom mass using a blender or meat grinder. You need to skip through kitchen appliances several times.
- Add the indicated amount of wine, simmer for 5 minutes. During this time, it will evaporate, and the finished dish will acquire an amazing spicy taste.
- Serve chilled, garnish with parsley.
Porcini mushroom pate with beans
An amazingly tasty, lean, hearty and very healthy dish. If desired, you can add carrots to the specified components.
Required components:
- beans - 350 g;
- porcini mushrooms - 450 g;
- salt;
- bulb;
- olive or sunflower oil - 35 ml;
- garlic - 2 cloves;
- thyme, oregano, black pepper - 3-5 g each
Sequencing:
- First you need to boil the beans. To speed up this process, you need to soak it for 2-3 hours, but better overnight. Cook in salted water until cooked.
- Peel the onion, chop and sauté until golden brown. Put chopped garlic, fry for about 2 minutes.
- Chop the porcini mushrooms, add to the onion, stir and fry for a quarter of an hour.
- Add boiled beans, spices, salt, mix. Cover and simmer for a quarter of an hour.
- Grind the resulting mass with a blender. Serve the pate, garnished with herbs.
Porcini mushroom pate with chicken liver
The delicate consistency of boiled liver is harmoniously combined with stewed porcini mushrooms.
Required components:
- bulb;
- porcini mushrooms - 450 g;
- thyme - a twig;
- butter - 150 g;
- garlic - a couple of cloves;
- chicken liver - 250 g;
- nutmeg - on the tip of a spoon;
- sherry - 20 ml;
- cognac - 35 ml;
- salt.
Scheme of actions:
- Peel the onion and chop finely.
- In a saucepan or frying pan, melt 100 g of butter, simmer the onion, chopped garlic and thyme until soft.
- Lay out the mushrooms cut into pieces. Simmer for a quarter of an hour.
- Rinse the liver, dry with a paper towel.
- Melt the remaining butter in a separate container, add the liver cut into pieces. Fry for 3-5 minutes.
- Put all prepared ingredients in a blender bowl and beat. Can be brought to homogeneity with a meat grinder if a blender is not available.
- Place the mixture in a stewing container, add brandy with sherry, simmer for 3 minutes.
Porcini mushrooms in pate can be left intact. To do this, they need to be cut very finely and fried separately. Add to the crushed pate.
Mushroom pâté from porcini mushrooms and chicken
For such a snack, it is better to use the chicken fillet.
Required components:
- fillet - 450 g;
- porcini mushrooms - 500 g;
- egg - 2 pcs.;
- bulb;
- butter - 150 g;
- ground black pepper, salt.
Sequencing:
- Wash the chicken fillet, cook in salted water for about half an hour.
- Peel the onion, chop and sauté until golden brown.
- Finely chop the main ingredient. Heat half of the butter in a saucepan or frying pan, simmer for about a quarter of an hour, season with salt, sprinkle with pepper.
- Place all ingredients in a blender and grind. If a meat grinder is used, twist it at least twice so that the mass acquires a uniform consistency. Boletus can not be chopped, but added in pieces to the pate, but this is optional.
- Melt the remaining butter in a saucepan, add the resulting mixture, salt and pepper to taste, simmer for a couple of minutes.
Porcini pate with vegetables
The set of vegetables in this recipe is basic. But if you wish, you can diversify it, taking into account the taste preferences of the family. You can add asparagus beans, broccoli, zucchini and peppers.
Required components:
- porcini mushrooms - 450 g;
- bulb;
- carrot;
- butter - 65 g;
- salt, black pepper.
Sequencing:
- Peel the onion and carrots. Cut and sauté until soft.
- Cut the prepared boletus. Pour with vegetables, salt, add pepper and simmer for a quarter of an hour. If desired, the list of spices can be diversified.
- Grind all components in a blender.
- Put the contents of the pan into the vegetable mass and simmer for 3-5 minutes.
Mushroom porcini pâté with melted cheese
Very tasty and original appetizer.
Required components:
- porcini mushrooms - 300 g;
- butter - 75 g;
- bulb;
- garlic - a clove;
- processed cheese;
- semolina - 35 g;
- black pepper, basil, nutmeg, salt.
Sequencing:
- Peel the onion, chop, sauté until soft.
- Add chopped garlic clove and fry for a couple of minutes.
- Cut the prepared boletus, pour it over the onion, cover and simmer for a quarter of an hour.
- Add salt, spices, add semolina, only in parts, otherwise it will form lumps. Cover and simmer for another 5 minutes.
- Grind the resulting vegetable-mushroom mixture, grated processed cheese in a blender. Before that, it must be cooled. Garnish with herbs before serving.
Recipe for porcini mushroom pate for the winter
Excellent preparation for the winter from porcini mushrooms. Some housewives freeze them and make a mushroom snack in winter. But it is precisely such a preparation that will help out the hostess if guests unexpectedly appear. It is recommended to use small containers for canning: from 0.5 to 1 liter.
Required components:
- porcini mushrooms - 3 kg;
- black pepper;
- sunflower oil - 0.5 l;
- onions - 450 g;
- carrots (optional) - 300 g;
- vinegar - 35 ml;
- salt.
Sequencing:
- Twist the blanched boletus through a meat grinder.
- Peel the onion, chop finely. Grate peeled carrots. Saute vegetables until golden brown. Add a twisted main component.Season with salt, sprinkle with pepper, cover and simmer for an hour, stir occasionally.
- Add vinegar, mix, put in prepared containers.
- Put the cans in a saucepan, cover the bottom with a cloth. Sterilize for a quarter of an hour after the water boils. Close hermetically. When the containers are cool, put them in storage.
Calorie content
Porcini mushrooms have a low calorie content - 34 kcal. The number of calories in the finished dish depends on the type and amount of ingredients used. Mushroom pâté with vegetables cooked in vegetable oil - 95.3 kcal, with beans - 115 kcal, and mushroom pâté with chicken - 56.1 kcal. The calorie content of pate with chicken liver will be 135 kcal. It is worth remembering that the use of the creamy component increases the calorie content.
Conclusion
Whichever of the proposed recipes was chosen, porcini mushroom pate will be appreciated even by the most refined gourmet. But these cooking variations are not the limit, porcini mushroom dishes can be diversified by adding new ingredients. After all, this is how new culinary masterpieces are born.
