Mushroom and egg pâté
Mushroom and egg pâté – an interesting and definitely tasty pate without the use of meat. Pate is prepared quite simply and quickly, and the result will pleasantly surprise you.
Mushroom and egg paste – ingredients
- Boiled eggs – 10 pieces.
- Raw eggs – 2 pieces.
- Mushrooms – 500 g.
- Green onion – a bunch.
- Parsley – a bunch.
- Mayonnaise – 2 st.l.
- Sour cream – 1 tbsp.
- Onion – 1 piece.
- Dried basil – ½ tsp.
- Marjoram – ½ tsp.
- Breadcrumbs – ½ cup.
- Salt – 1 tsp.
- Pepper – ½ tsp.
Mushroom and egg pâté – recipe
Mushrooms are cleaned and grated on a coarse grater. Finely chop the onion.
Fry the onion until transparent, add the mushrooms, stir and fry until the liquid evaporates. Remove from heat, leave to cool.
Cut boiled eggs into small cubes.
Finely chop the onion and parsley. In a large bowl, put mushrooms and onions, chopped boiled eggs, raw eggs, chopped onions and parsley, mayonnaise, sour cream, basil, marjoram, breadcrumbs, salt and pepper. Mix well with a spoon.
Grease the mold with oil and sprinkle with breadcrumbs. We put the minced meat in a form, level it with a spoon. Bake at a temperature of 200 degrees for 60 minutes.
