Traditionally, liver and other offal are used to prepare pates, which is not suitable for everyone - some housewives avoid such recipes. But in the modern understanding, pate is something crushed into a puree, usually served on a slice of bread. And it’s great that you can make a delicious pate, for example, from chicken breast.

It is very convenient to have such a dish in the refrigerator for a quick snack. It is suitable not only for the everyday menu. Sandwiches will instantly fly off the festive table. And to add a new taste to the slightly bland chicken breast meat, add dried mushrooms. This will result in a tender, aromatic chicken pate with mushrooms with a rich, unique taste.

Ingredients

• chicken breast 400 g
• dried mushrooms 100 g
• carrots 1 pc.
• onions 2 pcs.
• processed cheese 100 g
• butter 100 g
• salt 0.5 tsp.
• bay leaf 2-3 pcs.
• black peppercorns 4-5 pcs.
• nutmeg 0.25 tsp.

How to cook chicken pate with mushrooms

1. I am preparing everything necessary. It is advisable to use bone-in chicken breast rather than fillet, so the broth will be richer. The butter should be well softened, so it should be removed from the refrigerator in advance.
2. 
   I wash dry mushrooms and soak them in water for several hours.
3. 
   Place the chicken breast, carrot pieces, onions and mushrooms along with the liquid into the pan. Add salt, pepper and bay leaf. If necessary, add water; it should cover the entire contents.
4. 
   I put it on fire. As soon as the water boils, I remove the resulting foam. Then I reduce the heat so that the liquid boils just a little. Cook covered for 1.5 hours. I remove the skin and bones from the chicken breast.
5. 
   Place carrots, mushrooms and shredded chicken into a bowl.
6. 
   I add processed cheese and softened butter.
7. 
   Sprinkle with ground nutmeg.
8. 
   Using an immersion blender, I bring the mixture to as smooth a puree as possible. If necessary, add the broth in which the components of the pate were cooked. I didn't need much, only 50 ml.
9. 
   The desired consistency is like soft butter. The chicken pate with mushrooms will thicken a little more as it cools.
10. I put it in jars and put it in the refrigerator, where the snack can be stored for 5-6 days. Serve spread on a slice of bread.

On a note:

• instead of dried ones, you can use frozen or fresh mushrooms, but with dry mushrooms the mushroom taste will be more pronounced;
• Be sure to try the pate and, if necessary, add salt or spices.

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 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

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• 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 put 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 can be made from any product – that’s a fact. Thrifty housewives love this dish because you can use any ingredients left over after preparing the main dishes, and gourmets adore pates because they can create absolutely amazing combinations of flavors, play with textures, getting different wonderful snacks.

Meat pates are breaking records in popularity, and chicken breast pate is the most versatile, especially if you want to give it some interesting flavor. This happens because chicken breast itself, although tasty, is quite bland, and therefore additives with a bright taste can only benefit it. And this recipe – with cheese and mushrooms – demonstrates this at full capacity.

The basis of the pate is boiled chicken breast and mayonnaise. Take a little time and prepare homemade mayonnaise - this way the dish will turn out both tastier and healthier. Plus, using an immersion blender you can do this in just a couple of minutes.

The cheese will give the chicken pate a delicate, creamy flavor, but the most striking ingredient will be the mushrooms. Mushrooms need to be fried to make their flavor more intense. In addition, to further enhance the taste, add some dried porcini mushrooms to the pate - with them the taste of the finished dish will become even more interesting!

Ingredients

• 1 chicken fillet
• 4 champignons
• 1 onion
• 100 grams of feta cheese or semi-hard cheese
• 10 grams dried porcini mushrooms
• 2-3 tbsp. spoons of mayonnaise
• 1 tbsp. spoon of vegetable oil
• 1 bay leaf
• salt, pepper to taste

Yield of finished product: 400-500 grams

How to cook chicken pate with mushrooms

First of all, fill the chicken fillet with cold water, add bay leaf and salt, and boil the fillet until tender (within 20 minutes from the moment of boiling).

Pour boiling water over the dried mushrooms and let them soak. Do not pour out the water from under the mushrooms.

Wash the champignons thoroughly and cut into small cubes.

Heat vegetable oil in a frying pan and fry the mushrooms over high heat, stirring occasionally.

During this time, quickly peel and finely chop the onion. Add it to the pan with the mushrooms.

Squeeze out the soaked dry mushrooms and chop them finely. In this recipe, such mushrooms play the role of seasoning.

Add dried mushrooms to the pan with the champignons. Pour in the water that remains after soaking them.

Cook the mushrooms, stirring until the liquid has evaporated.

Cut the boiled chicken fillet into small pieces. Place the meat in a blender along with mayonnaise. Add the sauce little by little.

Shred the chicken fillet. The paste should be smooth and tender. If necessary, add a little more mayonnaise.

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.

Chicken liver pate with champignons is ready. Serve as a snack with bread, croutons or toast.

Bon appetit!

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.