Homemade mushroom pâté from champignons with nuts is a delicious appetizer that even a novice culinary specialist can handle. The pate can be used for making sandwiches or as a filling for pancakes, lavash, tartlets. Prepared with the addition of butter, garlic and onions, mushroom pate is very delicate in taste and goes well with crispy croutons and crackers as well as with fresh bread. Try it!

Summary

Ingredients

• Champignon mushrooms – 300 g
• Onions – 150 g
• Walnuts – 100 g
• Garlic – 2 cloves
• Dry red wine – 50 ml
• Olive oil – 2 tbsp
• Butter – 100 g
• Salt to taste
• Ground black pepper – to taste
• Dried thyme or a mixture of Provencal herbs – 0.5-1 teaspoon

For the filling (optional):

• Green onion – 1 feather

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Instructions

1. Peel and cut the mushrooms and onions into small pieces. Chop the garlic finely. If desired, cut 2-3 thin slices from one of the mushrooms in order to use them to decorate the finished dish.

   

2. Heat 2 tablespoon. tablespoons of olive oil over medium heat. Add onions and, stirring occasionally, fry for 5-6 minutes, until golden brown.

   

3. Add chopped garlic and sauté for 1 minute.
4. Add champignons, 1-2 pinches of salt and ground black pepper, dried thyme or a mixture of Provencal herbs.
   Fry the onion with mushrooms, garlic and herbs over high heat for another 5 minutes.
5. Pour in the wine and, stirring, fry for another 8-10 minutes, until the mushrooms are soft and the liquid has completely evaporated.
6. Refrigerate mushrooms for 5-10 minutes. Then place the mushrooms in a blender bowl and add the walnuts.
7. Grind the ingredients until puree (about 2-3 minutes).
8. Add room temperature butter.
9. Beat the mixture for another 2-3 minutes, until a smooth paste-like consistency is obtained.
10. Transfer the mushroom pate to a sealed container and refrigerate for 3-4 hours to cool completely.
11. If desired, fry the previously set aside mushroom plates on both sides over high heat for about 4-5 minutes, until golden brown.

    

12. Mushroom plow with nuts is ready. Garnish the pate with 1-3 slices of fried champignons, a pinch of fresh herbs, and serve as a snack or to complement the main course.

Bon Appetit!