Better than store-bought spreads: how to make delicious bean pate with dried mushrooms

Instead of store-bought spreads, you can make a delicious and tender bean and mushroom paste. If you beat everything well, the mass is homogeneous and moderately thick. It is ideal for making light appetizers for a festive table.

The idea of making a delicate pate with beans and porcini mushrooms was published on the Instagram page of food blogger Myroslava Pekariuk. This dish can be called autumnal because it is made from seasonal products.

Ingredients:

• beans (large white) - 500 g
• dried porcini mushrooms - 50 g
• carrots - 1 pc
• onion - 1 pc
• garlic - 4 cloves
• mustard - 1 tsp
• salt, pepper, paprika

Method of preparation:

1. Boil the beans in salted water until tender.

2. Pour boiling water over the mushrooms for 15-20 minutes.

3. Cut the onion into small cubes.

4. Grate the carrots on a fine grater.

5. Chop the soaked mushrooms randomly (do not pour out the water).

6. Fry the onion until yellow, add the carrots, and stew everything.

7. Add the mushrooms, salt, pepper, paprika, and mushroom water, and mix everything.

8. Add the boiled beans, squeeze the garlic and simmer for 15-20 minutes.

9. Then put everything in a blender bowl, add mustard and beat until smooth.