Pleurotus Paté - vegetarian

Name: Pleurotus Paté - vegetarian - Paulina B.
Ingredients: 500 g oyster mushrooms; 2 parsnip roots; 1/2 celery; 3 carrots; 2 bunches of green onions; 2 bunches of dill; salt; pepper; 4 tablespoons of flour; margarine for greasing.

Sezon - Pleurotus Paté - vegetarian by Paulina B. - Recipia

Since the beginning of Lent, I've been cooking vegetarian versions of classic recipes more often. The mushroom drob with pleurotus is among my top options, especially when I want something that resembles the traditional drob in structure and taste, but is light and filling. I've made it several times during Lent, especially at the beginning of spring when the greens are more tender. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30 minutes Baking time: 1 hour Servings: 8 Difficulty: easy to medium Recipe type: lent drob, appetizer Ingredients 500 g pleurotus mushrooms 2 parsnip roots 1/2 celery (approx. 100-150 g) 3 carrots 2 bunches of green onions 2 bunches of dill salt pepper 4 tablespoons of flour margarine for greasing the pan flour for dusting the pan Preparation method 1. Clean the parsnips, celery, and carrots, then boil them in water in a large pot. Let them boil until soft over medium heat. 2. Separately, break the pleurotus mushrooms into large pieces and boil them in another pot with plain water. They cook quite quickly, generally in 10-15 minutes, but it's best to check with a fork if they are tender. 3. While the vegetables and mushrooms are boiling, finely chop the green onions and dill. 4. After the vegetables and mushrooms are cooked, drain them well. Let them cool for a few minutes so you can handle them. 5. Cut the vegetables and mushrooms into large pieces and chop them with a knife. If you want a more uniform texture, you can use a meat grinder with a coarse sieve. Do not make a paste; there should be visible pieces. 6. Put everything into a large bowl. Add the chopped green onions and dill, then sprinkle with salt and pepper to taste. 7. Add the 4 tablespoons of flour over the vegetable and mushroom mixture. Mix well with your hands until the mixture becomes homogeneous and starts to bind. If it seems too soft, you can add an extra tablespoon of flour, but generally, it's not necessary. 8. Grease a baking dish with margarine and dust it with flour to prevent sticking. 9. Pour the mixture into the baking dish and level it with a spatula or the back of a spoon. 10. Place the dish in a preheated oven at medium heat (about 180°C) and bake the drob for about an hour. Depending on the oven, it may be ready in 50-60 minutes. 11. When the edges are lightly browned and the mixture has set, take the dish out of the oven. Let the drob cool completely in the dish before cutting it. Otherwise, it may crumble easily. Why I make this recipe often I prepare it because it's simple, doesn't require hard-to-find ingredients, and you can make a large tray for several days. It slices well after cooling and is easy to portion for breakfast or as an appetizer. The texture is pleasant, not dry. Tips and variations Tips Let the drob cool completely before cutting it; otherwise, it won't slice nicely. Drain the vegetables and mushrooms well so it doesn't turn out too wet. If you use a smaller dish, the drob will be taller and will need a few extra minutes in the oven. Substitutions You can use other types of mushrooms, but pleurotus gives a texture closer to "meat". The margarine in the recipe can be replaced with oil, just for greasing the dish. Variations For more flavor, you can add a little chopped parsley, but dill remains the base for the specific flavor of the vegetable drob. If you're not strictly fasting, you can also add eggs to the mixture, but in the fasting version, it's not necessary. Serving ideas Served cold, it works well as an appetizer alongside pickles or fresh vegetables. It can be put in a sandwich or served at breakfast. Frequently asked questions 1. Can I use champignon mushrooms instead of pleurotus? Yes, but the texture will be different. Pleurotus are firmer and resemble the texture of the classic drob better. 2. Does the drob stick to the pan? If you grease the pan well with margarine and dust it with flour, it shouldn't stick. Wait for it to cool completely before removing it. 3. What can I do if the mixture seems too soft? You can add another tablespoon of flour, but don't overdo it, as the drob may turn out too dense. It's important to drain the vegetables well. 4. How long does it last in the fridge? It keeps well for 3-4 days in the fridge, stored in a container or covered with foil. 5. Can I freeze the drob? I do not recommend it, as the texture changes when thawed and it may become watery. Nutritional values Approximately, one serving (out of 8) has about 120-150 kcal. Proteins: around 4-5 g Carbohydrates: 20 g Fats: 2-3 g These values may vary depending on the type and amount of vegetables used, but the drob remains a light option without greasy or overly processed ingredients. Storage and reheating After it has cooled completely, the drob can be stored in the fridge, covered, for 3-4 days. I do not recommend reheating in the oven, as it may become too dry or crumbly. It is best served cold or at room temperature.

Pleurotus Paté - vegetarian

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