Composition / ingredients
Step-by-step cooking
Step 1:
How to make a delicious mushroom pate from mushrooms for the winter? Prepare the products. You can take any mushrooms for cooking — forest mushrooms (in my case, blackberries), champignons, oyster mushrooms. If you use fresh ones, then pre-clean them from dirt.
Step 2:
Boil fresh forest mushrooms for 15-40 minutes, depending on the variety. Then flip them into a colander and let the water drain. Champignons and oyster mushrooms do not need to be boiled, they just need to be washed. Defrost the frozen mushrooms delicately by transferring them from the freezer to the bottom shelf of the refrigerator.
Step 3:
Peel the vegetables, rinse well and dry. Cut into large chunks suitable for your chopper.
Step 4:
Scroll through the onion first in the combine.
Step 5:
Then remove the onion and add the carrots. Chop the carrots to the desired consistency. If you do not have a chopper, then you can finely chop the onion and grate the carrots.
Step 6:
Heat vegetable oil in a frying pan and fry the onion on low heat until transparent. Then add carrots to the onion. Fry the vegetables together until soft, 5-10 minutes.
Step 7:
While your vegetables are stewing, take care of the mushrooms. Put the mushrooms in a chopper bowl.
Step 8:
And scroll them down to a mushy state. You can chop the mushrooms with a meat grinder.
Step 9:
Add the mushroom mass to the pan with the vegetables, mix, cover the pan with a lid, and make the fire minimal. Simmer the mushrooms until cooked, until all the liquid evaporates, the extinguishing time also depends on the variety of mushrooms you choose.
Step 10:
When there is no liquid left, spread the resulting mushroom paste into sterile jars and twist with sterile lids. Wrap in a warm cloth until completely cooled. Store the finished pate in the refrigerator.
Step 11:
Delicious mushroom pate made of mushrooms is ready for the winter. Enjoy your meal!
How to calculate the number of cans, why banks explode and how to avoid it, as well as secrets and life hacks, read the article about preparations for the winter.
Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Frozen mushrooms - 23 kcal/100g
