How to make
For this delicious mushroom pate, the mushrooms are washed and cut into slices. Transfer them along with the olive oil or vegetable oil in a pan, they're sprinkled with a little salt and are left to stew until they soften.
Add the finely chopped onion and after the onion is stewed and the mixture remains in fat, turn off the heat and add the chopped garlic cloves and finely chopped (along with the stalks) parsley.
Stir and set it aside to cool.
The eggplant is washed, dried and without peeling it, bake it on a heated hob or grill.
Rotate it periodically to bake evenly. Transfer it into a container with a lid to stew and cool and then strain it from the water and peel it. It is chopped in bulk and transferred into the chopper bowl.
To the eggplant add the mixture with the mushrooms from the pan, salt and as much black pepper as you like, homemade apple cider vinegar and the chopped and cleaned from the seeds hot peppers.
Blend them into a homogeneous mixture and taste the vegetable pate and add salt, black pepper and vinegar, if necessary.
The vegetable pate with mushrooms can be eaten immediately or when it's chilled or you can transferred it into jars and sterilize them for 20 minutes.
Enjoy your meal!
