0 0
Mushroom Pâté

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250g Champignons
1 Carrot
1 Onion
1/2 Paprika red
1/2 Potatoes medium-sized potatoes
2 tbsp. of Extra Virgin olive oil
5 halves of Walnut
50 ml of Wallnut oil
1 Bay leaf
to taste Grounded black pepper
to taste Salt

Mushroom Pâté

  • 30 min
  • Serves 6
  • Medium

Ingredients

Directions

Share

All edible mushrooms, especially champignons and oyster mushrooms are unique sources of the amino acid Ergothioneine. This amino acid helps stabilize blood sugar, reduce cholesterol and triglycerides. In addition, it is an antioxidant. Therefore, it is advisable to include a small amount of mushrooms in your diet daily. Mushroom pâté is a great option for this. It’s delicious, healthy, and stores well in the fridge.

Bon Appétit!

Total visits: 100.
Today's visits: 1.

Steps

1
Done

Dice onion into small cubes and saute it in olive oil over medium heat until soft. Then, dice the bell peppers into small cubes, quarter the carrots and dice the potatoes into 1 cm cubes. Combine all the vegetables with the onions, add a little salt and stew under a lid until tender, stirring occasionally.

2
Done

While the vegetables are stewing, we use another pan with olive oil to sauté the mushrooms, chopped in large pieces. Add a little salt and a bay leaf at the beginning of sauteing.

3
Done

When all the vegetables are done, let them cool a bit. Then put them in a food processor (remove the bay leaf), add walnuts and grind until a fine-grained texture (to your taste). Season with salt and pepper, add walnut oil and mix until smooth.
The pâté can be stored in the refrigerator for 10 to 15 days.

previous
Persian-English meatballs
next
Cashew cream cheese
previous
Persian-English meatballs
next
Cashew cream cheese

Add Your Comment