Mushroom pate "Kolpakovski"

Category: Vegetable and fruit dishes
Mushroom pate Po-Kolpakovski

Ingredients

Fresh mushrooms 300-400 g
Mayonnaise 2-3 st. l.
Garlic 3-4 teeth
Rust oil 1 tbsp. l.
Salt taste

Cooking method

  • I have repeatedly sang the praises of this extraordinarily tasty, absolutely safe and undeservedly unrecognized by the majority of mushroom pickers, a wonderful mushroom - cap!
  • Mushroom pate Po-Kolpakovski
  • Meanwhile, it is not inferior in any quality to those that are called noble, it is simply more accessible, therefore it is not of interest to those who are ready to "move mountains" in pursuit of luck. And you can cook it in the same way as, for example, the same champignons - it is not in vain that they call it "forest champignon".
  • I offer a very easy to prepare, but very tasty appetizer.
  • Chop the mushrooms, fry in vegetable oil and grind in a blender, adding mayonnaise. Salt, add garlic passed through a press, mix and, spread on bread and taste, you, I assure you, will never exclude this recipe from your diet!
  • Of course, caps are a "sufficient, but not necessary" condition! You can cook any mushrooms with equal success!


Tricia
Larissa! An interesting recipe!
The first thing that caught the eye - incredibly adorable pigs! * Whisper * and where did you get these?

It seems in the Moscow region and the Far East such mushrooms are called cobwebs or are they similar ...

Have you ever made meat / liver-mushroom pates?
My husband is very fond of mushrooms, but he says that pate without meat is not pate.
I got the idea to make meat / liver pate and mushroom and lay out in layers without stirring. Where to get fresh mushrooms now ...
gala10
Oops ... but we don’t take these "caps" ... But they, it turns out, are edible.
Larissa, another thank you!
dopleta
Nastya - in the forest! There are a lot of caps now! But these are not cobwebs, they are less attractive in appearance (in my opinion). Meat and mushrooms go well! There are a huge number of recipes, and here too when they are prepared together. I also often add mushrooms to meat, and to poultry, and to game, it will only taste better.
In a whisper - in Portugal.
dopleta
Quote: gala10
but we don't take these "caps" ..
Exactly! I suppose you're also knocking down with your feet!
Maroussia
And I didn’t know that these caps were edible, I don’t even know if I’ve ever seen them. How will I gather in the forest, try to find them
gala10
Maroussia, we constantly come across them, and in huge numbers. And we are like that, all of ourselves, turn up our noses.
Yes, it happens that we shoot down.
Rada-dms
Perfect solution!!! Somehow I did not perceive garlic with mushrooms, even in French cuisine, but with mayonnaise, I think, it will sound !!! Thank you!!!
MariV
I, too, am afraid to take the caps. Yes and no them yet in our forests - dry! But it was decided - as soon as I go into the forest - I will gather!
Joy
Laris, such a simple recipe, but it feels like half the freezer was filled with delicious Mushrooms, so I will definitely do
dopleta
Yes, Marina, I regularly make it from frozen mushrooms in winter. I have been making this pate since childhood, when there were no blenders yet, I scrolled it in a meat grinder. And everyone, no matter who I treat, falls in love with him.
Scarlett
Lorik, as always - PERFECT !!!! I will definitely try - it seems to me that boletus should also turn out deliciously. As a last resort - from honey agarics. But I don't have any store mushrooms, they don't smell like anything.
Py. Sy. I fell in love with your little pigs!
dopleta
Quote: Scarlett
boletus should also be tasty
Highly! And from the moss, and from the red! And from a mixture of all those that go to soup and fry! That is why I wrote in ingredients not just "caps", but "fresh mushrooms".It was only in this particular case that they were preparing for me, that's why I called the pate Kolpakovsky.
Florichka
Still very tasty pâté from spruce mokruha. I fry mushrooms and onions, add carrots, all bell peppers can be in equal parts and in a blender. Delicious. And I collect caps and love, a wonderful mushroom and fry and pickle, and the caviar is good.
Yes, a cap from the Cortinarius caperatus genus. There are many types of cobwebs, mostly inedible, but there are also edible ones. When I first got acquainted with this fungus, I always paid attention to the characteristic hat, as it were, sprinkled with flour.
alfa20
Larissa, but from store-bought mushrooms or oyster mushrooms, at least approximately something tasty can turn out ?! They are not like that at all. Well, I really want a pate ... And in our south, mushrooms are somehow not very forests the steppes are found. I read mushroom recipes here on HP and salivate. I buy only dry ones in the market for mushroom soup. (And then with caution).
dopleta
You can, Vika. Shiitake makes a delicious pate. You can even dry it. In the non-mushroom years, I made from dry ones, it also turned out very tasty. Soaked, boiled and chopped.
alfa20
Thank you, Larisa! I will definitely try with store-bought and dried ones (as soon as dry mushrooms appear on the market, they begin to sell them closer to winter).
Loksa
dopleta, well, everything,: swoon: now there will be no caps in the forest!
Thanks for the recipe.
dopleta
For our century, Oksana, that's enough! There has not yet been a case when someone, passing and looking into my basket, did not snort: "I typed in toadstool!"
Elena Tim
Quote: dopleta
I do it regularly in winter too from frozen fungi
Wo, this is just for me! Because I always have a lot of frozen mushrooms, and fresh ones are rare.
Lorik, thank you! I can imagine how delicious it is! And most importantly - no fuss!
dopleta
Yeah, Len! Having overcooked them, I store them in the freezer in stacks in bags:

🔗
Scarlett
Quote: Elena Tim
Wo, this is just for me! Because I always have a lot of frozen mushrooms, and fresh ones are rare.
How did you manage it? Do they jump straight from the woods into the refrigerator to you?
dopleta
Tan, and I Lenka I see! Now I would also need fresh ones for the recipe, but I have already frozen the entire previous "catch"! All hope is for Dopletinmuzha, who is returning home from a fishing trip from a mushroom island.
Elena Tim
Quote: Scarlett
How did you manage it? Do they jump into the refrigerator directly from the forest to you?
That nope, the store already arrives frozen!
I don’t go picking mushrooms and don’t understand them. For the same reason, I don’t buy from hands.
You never know ...
Scarlett
Eh, we have not very good mushrooms this year. We went only a couple of times .... I marinated only 7 jars, but I closed a little hodgepodge and froze only two portions Now here is dry land, there are no rains, well, mushrooms, respectively, too ... I'm waiting for the rain and late boletus with mushrooms for a couple, and , of course, milk mushrooms.
Flax, I take it extremely lightly from my hands - if only the first chanterelles, well, sometimes white or red flies at the very beginning of summer - we call such mushrooms "Mikolny" (for summer Nikolai), and you still need to be able to look for them
Rusalca
Larissa, the pate is certainly delicious! But what pigs! Lovely!
prona
I thought I'd come with thanks, but no. THANKS !!!
Made from common mushroom toadstools. There are no others anyway ...
The deliciousness is extraordinary! So simple and so delicious. Made for 1.5 servings, and almost all ate, although the table was not empty.
I feel that soon they will demand again
Joy
I just made this pate - it’s delicious ... My husband and I really liked it. We thought that it would be even tastier with fried toast, but we won’t be able to taste it, we all ate Thanks, Lorisochka
dopleta
Absolutely exactly Marina, it is with fried toast that we eat it! My husband even demands for breakfast before work, even though I take it away from him - the garlic is still ... But, by the way, he, garlic, for some reason with mushrooms is not so "phonite". And thank you!
Wildebeest
Lorik, thanks for the recipe. I'm going to get honey mushrooms out of the freezer.
And also, please, show off your husband's mushroom catch, if there is a fish, then with it.
dopleta
Sveta, did you see when I wrote that post? Everything has already been eaten or processed - frozen, salted, pickled and rolled up
Wildebeest
I missed this moment. I'm a crow.
lega
Quote: dopleta
I have repeatedly sang the praises of this unusually tasty,
Lorik, I also sing praises, only not to the mushroom itself, but to the recipe. I regularly make it only from other mushrooms. Most often I use the lower part of the oyster mushroom leg, plus I usually add frozen mushrooms. Themselves oyster mushrooms marina according to the recipe from Qween - Tytsbut the legs are quite fibrous and I cut off about half and cook this pate. There are not so many cut off legs, I add more mushrooms and an excellent pate is obtained.
dopleta
Quote: lga
just not the mushroom itself
Check mark, so it's not in vain that my recipe simply says "fresh mushrooms", I also make from all the mushrooms! It's just that there are always caps, even in the most lean year, when other mushrooms have not been born. And this pate even from any dry mushrooms turns out to be very tasty. And thanks for checking in!
Antonovka
dopleta,
And I will check in !!! Otherwise, it’s already uncomfortable, every time I’m going and still doesn’t - finally Galya vouchsafed me. Then I made it several times from fresh oyster mushrooms - the taste is different, but also very tasty. Even his son, who doesn't like mushrooms, eats a sandwich - another. Thank you, Larisochka, from me and the family
dopleta
Oh, how glad I am! Thank you, girls, my dear ones!

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