Mushroom paste is most often used for sandwiches, canapes and tartlets. You can also use it as a home-cooked product for cooking mashed soups or a variety of mushroom sauces. Ready paste can be perfectly stored in the refrigerator for two weeks.
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French Mushroom Pate
This is an unusually tasty, original dish. It is eaten as an independent dish or as a component for sandwiches, for example, spreading on slightly toasted bread or baguette, as the French do. If a small amount of paste is beaten well with butter, you will get mushroom oil, which goes well with soups.
To make a french mushroom paste, you will need:
- 1 kg of forest mushrooms;
- 1 carrot;
- 3 onions;
- 150 g butter;
- salt, herbs, spices to taste.
Mushrooms can be used practically any, they can be both fresh, and dried or boiled-frozen mushrooms. However, from dried, the paste turns out to be much tastier, due to the fact that they are slightly denser than boiled and frozen. They must first be soaked in warm water for several hours. Soaked mushrooms should be boiled for twenty minutes and drained. If boiled-frozen mushrooms are used, then they are simply thawed, allowing the water to drain, and fresh ones are simply boiled. Boiled mushrooms are fried until light golden hue in vegetable oil.
Next, prepare a dressing. It consists of carrots and onions. Vegetables are washed, peeled, not finely chopped. Then carrots and onions are added to the pan to the mushrooms and stewed until cooked. Be sure to ensure that vegetables are not overcooked. Remove the pan from the heat immediately after the carrots become soft and the onion loses its bitterness. Fully cooled mushrooms are seasoned with butter, spices and spices, passed through a meat grinder or chopped in a blender to a paste condition. Ready, chopped to a homogeneous state, spread the paste in a plate and decorate with chopped herbs (dill, parsley, green onions).
Champignon paste
To make champignon paste, you will need:
- 500 g of fresh champignons;
- onion;
- 2-3 tablespoons 15% cream;
- 50 ml of dry white wine;
- 2 cloves of garlic;
- 50 g of butter;
- salt, pepper, coriander, cumin, nutmeg.
Half the rate of butter should be melted over medium heat and lightly fry chopped onion and garlic on it. Chopped mushrooms, wine, cream and spices are added to the melted butter, then they are fried over medium heat until ¾ of the total volume of liquid remains. Then the slightly cooled mass is wiped in a blender or passed through a meat grinder with a fine grill. The remaining softened butter is added to the paste and mixed. Ready paste is laid out in a bowl and cool.
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