Mushroom pate of mushrooms for winter

Peel the champignons, cut into slices and fry in a frying pan with oil. Add porcini mushrooms there and fry everything until cooked.
Separately fry the onion until golden brown, add the onion to the mushrooms and mix. Add 1 cup of water, simmer until all the liquid evaporates.
Then beat the whole roast with a blender until smooth. Add salt and spices to taste.
Mushroom paste in this form can be transferred to sterilized jars and rolled up. Such a mushroom paste for the winter at home will please you on cold days.