A universal dish that is suitable as a filling for baking or as an independent cold or hot snack - meat pâté with mushrooms.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Meat pâté is an appetizer that has many recipes spread throughout the world. They are warm and cold. However, any of them requires care in order to give the finished dish the desired consistency and taste. According to historical data, the first pates were served on the table for kings and noblemen. Today, pate is a common, everyday dish that many housewives prepare. Therefore, in this material I will tell you how to quickly and tasty cook meat pâté with mushrooms.
This dish will take no more than 45 minutes to cook. The pate is made on the basis of pork meat and frozen porcini mushrooms. But instead of these ingredients, you can take any other types of meat and types of mushrooms. For example, use beef or chicken breast with mushrooms or oyster mushrooms. Ready-made pate can be served on a plate, in portioned baskets, on a slice of bread, or used for filling in pies, pies or puff rolls. In addition, it can be prepared for the winter for future use by preserving it in banks. Then you will need to put the meat mass in sterile jars, which are carefully sterilized and rolled up with boiled lids.
- Caloric content per 100 g - 314 kcal.
- Servings - 500 g
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 300 g
- Onions - 1 pc.
- Salt - 1 tsp or to taste
- Allspice peas - 3 pcs.
- Vegetable oil - for frying
- Garlic - 3 cloves
- Bay leaf - 3 pcs.
- Frozen porcini mushrooms - 300 g
- Ground black pepper - a pinch
Step-by-step preparation of meat pâté with mushrooms, recipe with photo:
1. Wash the meat, cut off excess fat and put it in a saucepan with boiling water. Add the peeled onion, bay leaf and peppercorns.
2. Boil, remove the foam with a slotted spoon, screw on the temperature and cook the meat for about 45 minutes until tender. Then remove the pork from the broth and leave to cool.
3. Place the frying pan on the stove, add vegetable oil and heat. Peel the onions, wash and chop into half rings or cubes. Saute it until transparent over medium heat.
4. Fry the mushrooms in another skillet. Since the mushrooms are frozen in this recipe, defrost them first. If you use fresh fruits, wash and chop them. Pour the dried mushrooms with boiling water for half an hour, and then fry.
5. Install the meat grinder and twist the boiled meat, fried mushrooms and sautéed onions. If desired, the mass can be passed through the meat grinder screw 2-3 more times. Then the pate will become smooth and uniform. Season the food to taste with salt and pepper and stir. If the mass is very thick, dilute it to the desired consistency with the broth in which the meat was cooked. Use the finished pate as intended: use it in bread, use for fillings or preserve for the winter.
See also a video recipe on how to make chicken liver pate with mushrooms.
