Volgograd forager shares parasol mushroom pate recipe
The parasol mushroom pate recipe results in a delicious and satisfying dish that«s perfect for sandwiches or eggs.
Experienced mushroom picker from Volgograd Tatyana Nemchinova gathered a splendid harvest of parasol mushrooms and told what delicious things can be made from them. How about the most tender pate on toasted bread combined with olives, fresh herbs, and sprinkled with aromatic seasoning? Let«s look at the step-by-step instructions and go replicate this culinary masterpiece.
To prepare the pate, you will need 6 medium caps of parasol mushrooms, two carrots, two cloves of garlic, three onions, two eggs, some dill, spices, and butter.
«I ground the parasol mushrooms through a meat grinder first and simmered them for a long time, almost 40 minutes, in a pan with sunflower oil. Then I added the ground other vegetables and herbs (onion and carrot, a sprig of dill, garlic) and stirred constantly for another 30 minutes. I added salt and pepper. When it cools down — two boiled egg yolks and 30 grams of butter. I blend the resulting mixture in a blender. Done! — says Tatyana. — I used the pate for sandwiches. I spread it on black bread, topped it with olives, added some dill and parsley. This spread can also be placed on boiled eggs. It turns out very tasty!»
Earlier, Tatyana Nemchinova told how to prepare a hearty mushroom solyanka from oyster mushrooms. See how you can modify the traditional recipe by adding fried mushrooms.
