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Delicious mushroom pate for winter

Delicious Mushroom Pâté for Winter

Fast, simple, savory, and made from everyday ingredients! This mushroom pâté for winter makes a wonderful spread for toast and sandwiches. You can make it with fresh mushrooms — just picked or store-bought — or with frozen ones.

naniki

Recipe author

Composition / ingredients

Servings:

Frozen mushrooms

900

Onion

100

Carrots

150

Sunflower oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 2 g

Fats 64 % 7 g

Carbohydrates 18 % 2 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a delicious mushroom pâté for winter? Gather your ingredients. Use any mushrooms you like — wild mushrooms (I'm using birch boletes), button mushrooms, or oyster mushrooms. If you're using fresh ones, clean off any dirt first.
Step 2:

Boil fresh wild mushrooms for 15–40 minutes, depending on the type. Then drain them in a colander and let the water run off. Button and oyster mushrooms don't need boiling — just wash them. If you're using frozen mushrooms, thaw them gently by moving them from the freezer to the bottom shelf of the fridge.
Step 3:

Peel the vegetables, rinse them well, and pat dry. Cut them into large chunks that fit your food processor.
Step 4:

First, pulse the onion in the food processor.
Step 5:

Then take the onion out and add the carrots. Process them to the consistency you want. If you don't have a food processor, finely chop the onion and grate the carrots.
Step 6:

Heat the oil in a skillet and cook the onion over low heat until translucent. Add the carrots and cook the vegetables together until soft, 5–10 minutes.
Step 7:

While the vegetables cook, deal with the mushrooms. Put them in the food processor bowl.
Step 8:

Process them to a smooth, paste-like consistency. You can also grind the mushrooms through a meat grinder.
Step 9:

Add the mushroom mixture to the vegetables in the skillet, stir, cover with a lid, and turn the heat to low. Cook the mushrooms until done and all the liquid has evaporated. The cooking time depends on the type of mushrooms you chose.
Step 10:

Once no liquid remains, spoon the mushroom pâté into sterilized jars and seal with sterilized lids. Wrap them in a warm towel until fully cooled. Store the finished pâté in the refrigerator.
Step 11:

Your delicious mushroom pâté for winter is ready. Enjoy!

For tips on how many jars you'll need, why jars sometimes burst and how to avoid it, plus other canning tricks, see our guide to winter preserves.
Instead of fresh, you can use frozen or dried mushrooms (you'll need 5–6 times less dried than fresh). Thaw frozen mushrooms any convenient way (for example, in the microwave on the appropriate setting — check your manual) and drain the liquid. Or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and form harmful compounds. Choose a refined oil with a high smoke point for frying.