✔ mushrooms - 350 g
✔ onion - 1 pc.
✔ carrots - 1 pc.
✔ olive oil - 1 tbsp
✔ garlic - 1 clove
✔ paprika - 1 tsp.
✔ salt - 2 tsp.
✔ ground pepper - 1/2 tsp.
This is the first completely vegan recipe on our site, but I’m sure it won’t be the last. We actually eat meat and fish, but there is such a variety of gorgeous purely vegetable dishes that it would definitely be wrong not to mention them on our site. Mushroom pâté is also a completely Lenten snack, so it can be consumed by those people who are fasting for religious reasons.
Prepare the pate begin with cleaning the vegetables. For a portion of about two hundred grams of jar, we need the following amount: 350 grams of mushrooms, one carrot and one onion. To get a nice flavor, we will also use one clove of garlic.
You can use any mushrooms you like in the pâté. The only thing to consider is that the wild mushrooms must be properly cooked before moving on to roasting. You can also use a mix of wild mushrooms, such as chives or porcini, and mushrooms.Fact
Since we will be whipping the pâté with a blender at the end, there is no need to chop the vegetables and mushrooms finely. Most often I make a medium cube of mushrooms and half rings or quarters for onions. Grate carrots on a coarse grater.
Now move on to frying. Heat olive oil (1 tbsp) in a frying pan and put chopped onion. Fry on a low heat until the onion is translucent, when it loses its spice and becomes sweet.
It’s time to add the carrots and garlic, stir and continue cooking.
When the carrots have cooked a little and become soft – throw mushrooms in the pan.
After adding the mushrooms, the fire can be made higher, because we need to evaporate the liquid that comes off of them. In total, this process takes no more than 5 minutes. Towards the end of frying, when the mushrooms start to brown, but there is still water in the pan, we add spices. I like the combination of freshly ground pepper (1/2 tsp.), paprika (1 tsp.) and salt (2 tsp.) best.
Mix the contents well and bring the vegetables and mushrooms until tender.
The final touch, which remains until you get homemade mushroom pate, is to whip it with a blender. I prefer to use the immersion version, but you can also chop in a stationary one, with a small bowl. The mushrooms and vegetables are soft, so they are blended in seconds.
The finished mushroom pâté looks a lot like eggplant caviar. But the taste is completely different. It has a delicate consistency, a sweet aroma and a pronounced mushroom flavor.
The pâté is perfect for a light sandwich with toast or pita rolls. It can also be eaten as an independent dish. As you can see, the recipe is very simple, fast and can be easily repeated at home, just in your kitchen.
Bon appetit! Don’t starve 😋