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Этот паштет-икра довольно часто присутствует на моём столе, здесь удивительным образом сочетается аромат обжаренных шампиньонов и кислинка вяленых томатов. Можно сделать как консистенцию паштета, так и грибной икры. Последний вариант мне нравится больше, и я его использую как на бутерброды, так и в качестве дополнения к отварному картофелю или к пасте из бобовых. На праздничном же столе интересная сервировка придаст этой простой в исполнении и ароматной закуске дополнительную изысканность. 🙂

Ингредиенты:

• 1 упаковка коричневых шампиньонов
• 1 небольшая луковица
• 2 зубчика чеснока
• Пол банки вяленых томатов в масле
• Смесь трав для пиццы или смесь прованских трав
• Соль, перец по вкусу

Приготовление:

Мелко нарезать лук и чеснок, пассеровать в небольшом количестве растительного масла до мягкости.

Шампиньоны нарезать ломтиками и добавить к луку и чесноку, обжаривать до готовности шампиньонов 5-7 минут.

Приправить шампиньоны солью, перцем и травами. Дать немного остыть.

С вяленых томатов удалить лишнее масло и нарезать тонкими полосками.

Выложить шампиньоны с луком и чесноком и нарезанными томатами в блендер или кухонный комбайн и измельчить до желаемой консистенции. Можно довести смесь до состояния паштета, а можно до консистенции грибной икры.

Для сервировки можно использовать любимые крекеры или корзиночки.

Другие полезные рецепты блюд из шампиньонов на VegGuru:

Кремовый грибной соус с черносливом

Карри из брокколи и коричневых шампиньонов

Быстрые маринованные шампиньоны