White bean vegetarian pate with nuts, mushrooms, cranberries and cranberry jelly
Forest pate... why did I call this forest pate? As you know, mushrooms, hazelnuts and cranberries are forest treasures, and these are what I added to my pate. Such additions will work both in meat pates and in vegetarian ones.
Easter is approaching and, in addition to sour soups, cakes and mazurkas, pates are also a Christmas tradition in many homes. Easter pate is traditionally made of meat. For a change, for those who do not eat meat or limit meat, I suggest a vegetarian pate.
Forest white bean pate with dried mushrooms, hazelnuts and cranberry jelly.
500 g of dry beans "Beautiful Hansel"
40 g of dried porcini mushrooms Forest Treasures
3 cloves of garlic
2 tablespoons of olive oil
50 g of dried cranberries
50 g hazelnuts (peeled)
salt, pepper, grated nutmeg to taste
Cranberry in syrup - 425 ml can Forest Treasures
6 g of gelatin (for vegetarians, agar is adequate for about 500 ml of liquid)
20 ml of cold water
1 - 2 tablespoons of sugar, to taste
Soak the beans in water overnight. On the second day, we pour out the water in which the beans were soaked. Then pour new water over the beans - 500 g of dry beans pour 2 liters of cold water. Boil the beans until tender for about 2 hours, over medium heat, uncovered. Salt the water at the end of cooking.
Mushrooms are covered with water to cover and soaked for about an hour, preferably overnight. Then cook everything. Dice the peeled onion, chop the garlic. Heat the olive oil in a frying pan, fry the onion and garlic, add the mushrooms drained from the water, season with salt and pepper, stir and turn off the burner. Add chopped dried cranberries and nuts to the mushrooms.
Strain the cooked beans and keep the water. Add eggs to the beans and mix until smooth, if it is too thick, add the water from cooking the beans. Season to taste with salt, pepper and nutmeg. Finally, add the fried onion with garlic and mushrooms, nuts and cranberries. We mix to combine the ingredients. Line the molds with baking paper or grease them with oil. Put the mass for the pate into molds and bake it at 180 ° C for about 45 minutes. Bake the pate in small molds for about 10 minutes less. Cool the baked pate. The pate is ready to eat, cool it down in the refrigerator. We can decorate the baked pate with cranberry jelly.
When the pate has cooled down, prepare the cranberry jelly. Soak the gelatin in 20 ml of cold water for 10 minutes. Heat the cranberries with syrup in a saucepan, sweeten them to taste and remove them from the heat. Add soaked gelatin to hot cranberries, mix and cool. When the cranberry starts to thicken slightly, pour it over the pate and put it in the fridge.
Enjoy your meal!