Chicken pate with mushrooms. Chicken breast pate with mushrooms and cheese

You could say. that I have loved various pates since childhood. But. For as long as I can remember, about 40 years old, I usually bought ready-made pates in a store in factory packaging or in some culinary store “by weight,” but for about 5 years now I have been making pates myself.

Well, because exactly 5 years ago all the TV channels started telling us about “what kind of crap” all these factory-made pates are made of. And of course, I realized that I would begin to be interested in and collect various recipes for various pates and that I would start making them myself. No sooner said than done.

And don't forget to LIKE!

Today I decided to show you a fairly simple, but at the same time very tasty recipe for chicken pate with champignons.

All ingredients for this pate are available in any store.

Well, let's move on to the recipe itself.

INGREDIENTS

700 grams of chicken fillet;

300 grams of small champignons;

80 ml 20% fat cream;

40 grams of breadcrumbs;

zest of 1 orange;

Photo warunik/livejournal.com

WE'RE READY

I rinse the mushrooms under running water, dry them with a paper towel and cut them. Some in half, some in a quarter. I put some of the beautiful pieces aside, and put some into the minced meat.
I twist the chicken fillet twice in a meat grinder along with some of the mushrooms.
I add beaten eggs, orange zest, cream, breadcrumbs, pieces of whole mushrooms to the prepared minced chicken and champignons and season with salt and pepper. Mix well until smooth.
I line the bottom of a baking dish (I use disposable foil pans) with baking paper. I spread the prepared minced meat on top.
I cover the pan with the pate with foil and place it in a baking tray with high sides. I pour boiling water into the pan so that the water reaches the middle of the pan.
Bake in a preheated oven at 180 degrees Celsius for about 40 minutes or until the chicken and mushroom pate is firm.
Then I remove the foil and leave it in the oven for another 20-25 minutes so that the excess liquid evaporates.
Carefully remove the finished pate from the mold, cool at room temperature, decorate and serve with parsley, lettuce and orange slices.

This pate can be stored in the refrigerator in a closed container for up to 7 days.

Pate is an excellent appetizer that can be served both on an everyday and holiday table. And a pate prepared with our own hands at home simply cannot be compared with a store-bought one, because we know exactly what it was made from.

Today we will prepare a very tasty and aromatic liver pate with mushrooms. In our case, we will use the most aromatic wild mushrooms to prepare the pate, so it is better not to use any additional spices other than salt and ground black pepper, so as not to interrupt this special aroma. If you use champignons to prepare such a pate, then at the chopping stage you can additionally add a tablespoon of cognac or brandy, as well as a pinch of nutmeg, to the pate in order to give the dish a special taste.

You can have such a delicious pate, pancakes. You can also use it to prepare a snack roll, a cake or an interesting canape. The pate turns out very tasty.

Preparing homemade pates is very easy, and if you prepare chicken liver pate with mushrooms at home, the dish will taste wonderful. A recipe with a photo will help you. To give the pate a pleasant aroma and unforgettable taste, add fried mushrooms. will become a favorite dish for your family, because you can spread it on bread and have a snack at any convenient time.

Required Products:
- 350 grams of chicken liver,
- 100 grams of onions,
- 100 grams of carrots,
- 200 grams of mushrooms (champignons, oyster mushrooms, other mushrooms),
- 3 tables. l. vegetable oil,
- 50 grams of butter,
- salt, pepper to taste.

How to cook with photos step by step

I pour a little vegetable oil into a frying pan and fry the chicken liver. You don’t even have to grind it, since a little later we will grind it anyway. During the frying process, salt and pepper the livers. Fry the liver for a short time, 5-6 minutes. The chicken liver is fried instantly and there is no need to overcook it to prevent it from becoming tough. Properly fried liver is always tender and tasty.

Cut the mushrooms into large pieces. Champignons go well with liver, and I just had them frozen. You can use either fresh or any frozen mushrooms.

We also fry the mushrooms in vegetable oil. We don’t use much oil, literally 1 tablespoon. Lightly salt the mushrooms during frying.

We need vegetables for the pate: carrots and onions are in perfect harmony with carrots. We chop them: chop the onion into cubes, and grate the carrots.

We are engaged in the frying process again, now we sauté the vegetables until soft.

Place the cooled ingredients in a blender bowl: liver, mushrooms and fried vegetables. In order for the pate to acquire a delicate consistency, add soft butter.

Beat the pate in a blender until pureed. The result is a homogeneous consistency.

The finished chicken liver pate with mushrooms can be immediately spread on white bread, or you can cool it in the refrigerator and serve it a little later. Bon Appetite!
And for the holiday table I recommend preparing

Delicate chicken liver pate with champignons, which add piquancy to this wonderful appetizer. This pate is prepared very quickly and easily. But the main condition is the presence of a blender. It is thanks to him that the dish turns out to be like cream. If you strictly adhere to the canons of French cuisine, then you need to use butter, but I cooked with vegetable oil. I must say that it is also very tasty.

For cooking you will need the following products: chicken liver, onions, carrots, sunflower oil, champignons, salt and ground black pepper.

Wash the liver, cut off the ducts and fat. Pour sunflower oil into a frying pan, add pieces of chicken liver and cover with a lid.

Simmer over low heat until done.

While the liver is stewing, peel the carrots, wash them and cut them into circles. Place in a frying pan with sunflower oil.

Peel the onion, wash it and cut it into half rings. Place in the pan with the carrots.

We clean the champignons, wash them and cut them as desired. Add to onions and carrots.

Simmer carrots, onions and champignons in a frying pan until cooked until the vegetables and mushrooms become soft. This will take about 15 minutes.

Place the prepared stewed liver, carrots with onions and mushrooms in a blender and grind into a homogeneous mass similar to cream. Salt and pepper to taste.