Vegetarian white bean pate with nuts, mushrooms, cranberries and cranberry jelly

Forest pate. Why did I name this forest pâté? Mushrooms, hazelnuts and cranberries are forest treasures, and these are the ones I added to my pâté. Such additions will work not only in vegetarian pates, they will also go well with meat ones.

Easter is approaching and apart from sour soups, babkas and mazurkas, pates are also a Christmas tradition in many homes. Easter pâté is traditionally made of meat. For a change, for those who do not eat meat or limit it, I suggest vegetarian pâté.

Forest white bean pate with dried mushrooms, hazelnuts and cranberry jelly.

INGREDIENTS

PATE

• 500 g of "Piękny Jaś" dry beans
• 40 g dried boletus, e.g. Forest Treasures
• 4 eggs
• 3 cloves of garlic
• 2 onions
• 2 tablespoons of olive oil
• 50 g of dried cranberries
• 50 g hazelnuts (peeled)
• salt, pepper, grated nutmeg to taste

JELLY

• cranberry in syrup - 425 ml can Forest Treasures
• 6 g of gelatin (agar for vegetarians in the amount of about 500 ml of liquid)
• 20 ml of cold water
• 1 - 2 tablespoons of sugar, to taste

EXECUTION

PATE

1. Soak the beans overnight in water.
2. The next day, pour out the water in which the beans were soaked.
3. Then pour the beans with new water - 500 g of dry beans pour 2 l of cold water.
4. Cook the beans until tender for about 2 hours, over medium heat, uncovered.
5. Salt the water at the end of cooking.
6. The mushrooms are covered with water and soaked for about an hour, preferably overnight. Then we cook it all.
7. Cut the peeled onion into small cubes, chop the garlic.
8. Heat the oil in a pan, fry the onion, garlic, add the mushrooms drained from the water, season with salt and pepper, mix and turn off the burner.
9. Add chopped dried cranberries and nuts to the mushrooms.
10. Strain the cooked beans, save the water.
11. Add the eggs to the beans and mix until smooth, if it is too thick, add the water from cooking the beans.
12. Season to taste with salt, pepper and nutmeg.
13. At the end, add fried onion with garlic and mushrooms, nuts with cranberries.
14. Stir to combine the ingredients.
15. Line molds with baking paper or grease them with oil.
16. Pet the mass for the pâté into molds and bake at 180°C for about 45 minutes.
17. Paté in small molds bake about 10 minutes less.
18. Let the baked pâté cool down.
19. The pâté is ready to eat, cooled and stored in the fridge.
20. The baked pâté can be decorated with cranberry jelly.

CRANBERRY JELLY

1. When the pâté cools down, prepare the cranberry jelly.
2. Soak the gelatine in 20 ml of cold water for 10 minutes.
3. Heat the cranberries with the syrup in a saucepan, sweeten to taste and remove from the heat.
4. Add the soaked gelatine to the hot cranberries, mix and cool.
5. When the cranberries start to set slightly, pour it over the pate and put it in the fridge.

also check

Green Feast: Spring Summer - Nigel Slater

Sweet potatoes with black beluga lentils, with feta cheese and kale

Spinach dumplings made of stale bread, with mushroom ragout, i.e. a sauce with mushrooms

White cabbage salad with dried apricots, red onion

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