Pate with mushrooms

Pate with mushrooms

Pate with mushrooms


750 g of various mushrooms (chanterelles, white, boletus).

500 g veal, a slice of raw ham,

2 medium shallots

a bunch of parsley, a bunch of chives, 2 eggs,

100 g sour cream, 2 tbsp. tablespoons of vegetable oil

lettuce, salt, pepper.


On the eve, trim the roots of the mushrooms with soil, clean them of blades of grass, but

do not wash. In a large saucepan, boil salted water, dip it into it

whole mushrooms. Let them boil for 2 minutes, then fold over

colander, immediately rinse them quickly with cold water and dry in a napkin.

Peel and finely chop the chives, shallots, parsley. Veal

mince, put in a bowl, add half a teaspoon

fine salt, chopped. onions and parsley. Stir everything with a fork, adding

1 tbsp. a spoonful of cold water. Cut a slice of ham into small pieces,

put in minced meat. Beat eggs with sour cream, pour into minced meat, mix everything,

put in the refrigerator.

Tackling the mushrooms again. Leave small ones whole (put aside a few

pieces for decoration), medium - cut into 2-4 pieces, large into

slices. For three minutes, fry the mushrooms in a pan in a boiling

vegetable oil together with crushed cloves of garlic, after which

put mushrooms on a napkin - to remove excess' oil.

Grease the cake pan. Put the third part of the minced meat on the bottom

forms, put a layer of mushrooms on top, again a layer of minced meat, not forgetting

compact well with your hand, then the rest of the mushrooms and finish everything

minced meat. Once again, compact everything, trim, cover the form with foil,

place in a water bath and put in a hot oven.

After 30 minutes, remove the foil from the pate and bake for another 15 minutes. Then

turn off the oven and leave the pate in it for another 10-15 minutes. Serve


Before serving, dip the mold in very hot water, put on top

cutting board and turn over. When serving, garnish with the paté slices,

laid on a plate, lettuce leaves, small mushrooms.

Bon Appetit!