A real discovery – pate from beans with mushrooms – delicious and satisfying lean appetizer.
Ingredients
White beans – 1/3 cup
Dry asparagus beans – 1/3 cup
Oyster mushroom – 160 g
Champignons – 160 g
Granulated garlic – 1/2 tsp.
Pepper of ch. – 1/3 tsp.
Sunflower oil – 30 ml
Onion – 120 g
Walnuts are a handful
Garlic – 1 piece
Cooking process
For me, the real discovery is a lean pate of beans with mushrooms. I tried the first time such a pate relatively recently, and I’ll be honest, I fell in love with him. The combination of these three ingredients – mushrooms, beans and nuts – pleased me, and not only me, but all friends. It is this variation that I like in serving with fresh tomato or pickled red onion. And without that it is clear that such a pate perfectly different menus in the post. In general, I strongly recommend that you try one of the variations of bean paste.
We will prepare everything on the list and proceed.
Both types of beans are soaked in one container for several hours. Both the asparagus and the white beans perfectly boil, for pate they are just perfect. After soaking the water, drain, send the swollen beans into a saucepan, pour a portion of water and boil until cooked.
Peel the onions from the husks, crumble them with strips of quarters. Drain the onions in a frying pan with butter.
Oyster mushrooms and champignons thoroughly rinse, cut arbitrarily, add to onion strips, there also add finely chopped chives. Stew the ingredients for about 12-15 minutes over medium heat. The main thing is not to dry or fry them.
Now take the bowl of the blender, if not, use the meat grinder. Pour the contents of the frying pan into the bowl.
Add the deferred beans.
Be sure to add a little walnuts.
At high power, grind the ingredients until uniform. Spice it up, punch again.
Transfer the lean paste of beans with mushrooms in a convenient container and serve to the table.
Bon Appetit!
Stuffed pate of beans with mushrooms
A real discovery – pate from beans with mushrooms – delicious and satisfying lean appetizer.
Ingredients
White beans – 1/3 cup
Dry asparagus beans – 1/3 cup
Oyster mushroom – 160 g
Champignons – 160 g
Granulated garlic – 1/2 tsp.
Pepper of ch. – 1/3 tsp.
Sunflower oil – 30 ml
Onion – 120 g
Walnuts are a handful
Garlic – 1 piece
Cooking process
For me, the real discovery is a lean pate of beans with mushrooms. I tried the first time such a pate relatively recently, and I’ll be honest, I fell in love with him. The combination of these three ingredients – mushrooms, beans and nuts – pleased me, and not only me, but all friends. It is this variation that I like in serving with fresh tomato or pickled red onion. And without that it is clear that such a pate perfectly different menus in the post. In general, I strongly recommend that you try one of the variations of bean paste.
We will prepare everything on the list and proceed.
Both types of beans are soaked in one container for several hours. Both the asparagus and the white beans perfectly boil, for pate they are just perfect. After soaking the water, drain, send the swollen beans into a saucepan, pour a portion of water and boil until cooked.
Peel the onions from the husks, crumble them with strips of quarters. Drain the onions in a frying pan with butter.
Oyster mushrooms and champignons thoroughly rinse, cut arbitrarily, add to onion strips, there also add finely chopped chives. Stew the ingredients for about 12-15 minutes over medium heat. The main thing is not to dry or fry them.
Now take the bowl of the blender, if not, use the meat grinder. Pour the contents of the frying pan into the bowl.
Add the deferred beans.
Be sure to add a little walnuts.
At high power, grind the ingredients until uniform. Spice it up, punch again.
Transfer the lean paste of beans with mushrooms in a convenient container and serve to the table.
Bon Appetit!