Mushroom pate II

Name: Mushroom pate II
Yield: 1 portion(s)
Ingredients: Pepper; Salt; 0.5 tbsp Oil; 0.5 tsp Paprika; 1 tbsp Fresh chopped Basil or 1 tsp. dried; 100 g Whole buckwheat; 100 g Onion; 100 g Crumbled white bread; 2 dl Semi-skimmed milk; 2.5 dl Vegetable stock (water + cube); 3 Eggs; 500 g Mushroom

Cold cuts

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Mushroom pate II

		Pepper
		Salt
0.5	tbsp	Oil
0.5	tsp	Paprika
1	tbsp	Fresh chopped Basil or 1 tsp. dried
100	g	Whole buckwheat
100	g	Onion
100	g	Crumbled white bread
2	dl	Semi-skimmed milk
2.5	dl	Vegetable stock (water + cube)
3		Eggs
500	g	Mushroom

Instructions for Mushroom pate II

To prepare the Mushroom pate II recipe, please follow these instructions:

Buckwheat roasted 5 min. in oil in a pan. The broth is poured on and the buckwheat dam per 15 minutes, covered. The buckwheat to cool slightly.

Mushroom chopped, the onion cut into cub ger. Mushroom and onion Sauté in oil and allow to cool slightly.

Franskbrøds crumb, milk, eggs and vegetable use spice stirred together. The buckwheat and mushroom mixture rø res in.

Filled in a greased form (about 1 l) and bake approximately 1 hour at 175 degrees C.

Tips:
Pateen be eaten warm or cold for lunch with salad and bread or as a dish with vegetables or a grønsagsris mixture.

Mushroom pate II

Ingredients for Mushroom pate II

Instructions for Mushroom pate II

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