This dish is often prepared in France. An exquisite chestnut pate is served with a piece of crispy baguette, seasoned with dried tomatoes and capers. It is not difficult to prepare a snack at home. I share a proven recipe.
Ingredients
Step-by-step cooking recipe
Prepare the chestnuts, make a cross-shaped incision, put them on a baking sheet and bake for 30 minutes in an oven preheated to 220 degrees.
Take out the chestnuts, cool and peel.
Finely chop the mushrooms and peeled onions. Grate the carrots on a coarse grater.
Fry onions and carrots in oil until soft.
Add the mushrooms and continue cooking for 10 minutes, stirring occasionally.
Pour in the cognac and simmer for another 2 minutes.
Chop the baked chestnuts in a blender.
Add fried mushrooms, salt, spices and turn on the blender for another 2-3 minutes.
