Stuffed mushrooms with pâté – a delicious and easy-to-make appetizer, perfect for any occasion! This recipe will guide you step by step in achieving crispy mushrooms filled with a savory mixture, accompanied by a refreshing sauce. Ideal for a family dinner or a party with friends, this recipe is sure to become a favorite.
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4
Ingredients:
- 200 g small champignon mushrooms
- 150 g pâté
- 2 eggs
- 50 g flour
- 100 g breadcrumbs
- Salt, pepper to taste
- 4 tablespoons sour cream
- 4 tablespoons horseradish with yogurt (or grated horseradish mixed with yogurt)
- A handful of fresh parsley, finely chopped
- Oil for frying
Preparation:
1. Start by preparing the mushrooms. Choose fresh, small champignon mushrooms to achieve perfect appetizers. Clean the mushrooms with a damp cloth to remove dirt. Carefully cut off the stems, keeping the caps intact for filling.
2. Fill each mushroom cap with pâté using a teaspoon. Make sure the filling is well distributed, but don't overfill to avoid leaks during frying.
3. Now prepare the breading station. In a bowl, beat the two eggs with a pinch of salt. In another bowl, mix the breadcrumbs with salt and pepper.
4. Dipping the mushrooms in flour is essential to help them hold onto the egg and breadcrumbs better. So, dip each stuffed mushroom in flour, then in the beaten egg, and finally in the breadcrumbs. This process will create a crispy crust, perfect for frying.
5. In a deep pan, heat the oil. It's important for the oil to be well-heated before adding the mushrooms, so you get an even fry. Carefully place the mushrooms in the pan, being careful not to overcrowd it, allowing them to fry evenly. They will make a bit of noise, so don't be scared!
6. Fry the mushrooms for 3-4 minutes on each side or until golden and crispy. Once fried, remove them onto a paper towel to absorb the excess oil.
7. Meanwhile, prepare the sauce. In a bowl, mix the sour cream with the horseradish and yogurt. Add salt and pepper to taste, then incorporate the chopped parsley. This sauce will add a fresh flavor and perfectly complement the stuffed mushrooms.
8. Serve the stuffed mushrooms alongside the horseradish sour cream sauce, sprinkling a bit of parsley on top for an appetizing look.
Serving suggestion: These stuffed mushrooms can be served warm as an appetizer or at room temperature, being equally delicious. You can also experiment with alternative fillings, such as cottage cheese mixed with herbs or even minced meat, to add a personal twist to your recipe.
This stuffed mushroom recipe with pâté is not only quick and simple but also extremely versatile, allowing you to play with the ingredients according to your preferences. Enjoy these crispy delights and savor every bite!
Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: 4
Ingredients:
- 200 g small champignon mushrooms
- 150 g pâté
- 2 eggs
- 50 g flour
- 100 g breadcrumbs
- Salt, pepper to taste
- 4 tablespoons sour cream
- 4 tablespoons horseradish with yogurt (or grated horseradish mixed with yogurt)
- A handful of fresh parsley, finely chopped
- Oil for frying
Preparation:
1. Start by preparing the mushrooms. Choose fresh, small champignon mushrooms to achieve perfect appetizers. Clean the mushrooms with a damp cloth to remove dirt. Carefully cut off the stems, keeping the caps intact for filling.
2. Fill each mushroom cap with pâté using a teaspoon. Make sure the filling is well distributed, but don't overfill to avoid leaks during frying.
3. Now prepare the breading station. In a bowl, beat the two eggs with a pinch of salt. In another bowl, mix the breadcrumbs with salt and pepper.
4. Dipping the mushrooms in flour is essential to help them hold onto the egg and breadcrumbs better. So, dip each stuffed mushroom in flour, then in the beaten egg, and finally in the breadcrumbs. This process will create a crispy crust, perfect for frying.
5. In a deep pan, heat the oil. It's important for the oil to be well-heated before adding the mushrooms, so you get an even fry. Carefully place the mushrooms in the pan, being careful not to overcrowd it, allowing them to fry evenly. They will make a bit of noise, so don't be scared!
6. Fry the mushrooms for 3-4 minutes on each side or until golden and crispy. Once fried, remove them onto a paper towel to absorb the excess oil.
7. Meanwhile, prepare the sauce. In a bowl, mix the sour cream with the horseradish and yogurt. Add salt and pepper to taste, then incorporate the chopped parsley. This sauce will add a fresh flavor and perfectly complement the stuffed mushrooms.
8. Serve the stuffed mushrooms alongside the horseradish sour cream sauce, sprinkling a bit of parsley on top for an appetizing look.
Serving suggestion: These stuffed mushrooms can be served warm as an appetizer or at room temperature, being equally delicious. You can also experiment with alternative fillings, such as cottage cheese mixed with herbs or even minced meat, to add a personal twist to your recipe.
This stuffed mushroom recipe with pâté is not only quick and simple but also extremely versatile, allowing you to play with the ingredients according to your preferences. Enjoy these crispy delights and savor every bite!