I advise you to soak dry mushrooms in the evening. During the night they will swell well and in the morning you will be able to start the main stage of cooking. Pate of dried mushrooms should be prepared with wine vinegar, but in case of its absence, the use of lemon juice is allowed.
Ingredients
- Dried mushrooms - 500 g
- Onion - 100 g
- Garlic - 1 clove
- Butter - 80 g
- Vegetable oil - 2 art.l.
- Wine vinegar - 2 tbsp.l.
- Ground black pepper - to taste
- Bay leaf - 1 piece
- Sugar - 0,5 tsp.
- Salt - 0,5 tsp.
- Water - 2 l
Step-by-step cooking recipe
Wash dried mushrooms and soak for 6-8 hours.
Flip into a colander, rinse and place in a saucepan with fresh water.
Add the bay leaf and cook for 2 hours over low heat.
Take 150 ml of broth, drain the rest. Remove the mushrooms to cool down.
Peel onion and garlic, finely chop.
Heat the vegetable oil in a frying pan, add the onion and garlic and fry for 1.5-2 minutes.
Add the boiled mushrooms and simmer all together for 10 minutes.
Transfer to the bowl of a blender, add soft butter, ground pepper, sugar, salt, wine vinegar and grind well.
If the pate is too thick, add the remaining broth and grind again with a blender.
