Bean Pate with Mushrooms
1 hour 30 min. Recipe Yield:
6-8 servings Difficulty:
Medium recipe
Bean pate with mushrooms is a wonderful pate and a wonderful combination of mushrooms and beans. You can use any mushrooms, even fresh ones. You can use champignons or wild mushrooms. I used dried shiitake mushrooms, any will do. Not everyone likes the taste and smell of celery, it can be replaced with any other greens.
Recipe Ingredients
Cooking Recipe
The recipe for bean pate with mushrooms is very simple. Soak the beans in warm water and leave to swell overnight. When the beans swell, drain the water, rinse the beans, pour cold water and put on high heat. When the water boils, reduce the heat and cook the beans until soft.
If you are using dried mushrooms, soak them in warm water and leave for 30 minutes. Finely chop the carrots, onions, garlic and hot peppers. Melt the vegetable oil and half of the butter in a frying pan. Add the garlic and hot pepper to the heated oil, and after a few seconds add the onions, carrots and chopped mushrooms. Simmer, stirring occasionally until done. Finally, add salt, pepper and chopped celery.
Add fried vegetables and mushrooms to the bowl with boiled beans. Using an immersion blender, grind everything to a puree state. To make the puree airy, gradually pour in the broth while whipping, add softened butter and two tablespoons of vegetable oil. When serving, sprinkle the pate with ground black pepper or a mixture of peppers.