Holiday supplies often don't even make it to the table as a finished dish, and after they've been sitting and drying out in the refrigerator, they end up straight in the trash.
The same misfortune can happen to mushrooms, which were fresh before the holiday bustle, but after a few days began to spoil.
You need to pull yourself together and not let the mushrooms go to waste completely, for which we offer the following recipe for mushroom pate.
To prepare you will need:
- champignons (not canned) - 300 g;
- 1 onion;
- 1 carrot;
- 2 eggs (hard boiled);
- 30 g butter;
- 2-3 cloves of garlic;
- salt, pepper (ground black and red), coriander (ground) - to taste;
- vegetable oil.
How to cook
Peel the onions and carrots and rinse them in cold water. Cut the onions into half rings and grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry first the onion, then the carrots for 5 minutes.
Clean the champignons, cut them into slices or small cubes and fry them together with the vegetables for about 15 minutes.
Add spices and salt approximately 3 minutes before the end of cooking.
Next, peel the eggs, cut them into cubes, and peel the garlic.
Place all ingredients in a bowl or blender bowl, add butter and grind into a homogeneous mass. If you do not have household appliances, you can put the ingredients through a meat grinder - the taste will not suffer from this.
We transfer the finished pate into a suitable storage container and cool it in the refrigerator, due to which it will become thick and elastic.
Bon appetit!
