Pâté perfection: Elevate leftovers with a mushroom twist

You can prepare spreadable, juicy, and delicate pâté quite literally from leftovers. I pass the meat fished from the soup and cooked vegetables through a meat grinder and add a substantial amount of wild mushrooms because I love their taste and aroma. I add a pinch of thyme and salt to taste. While baking, the whole thing smells so good that it's hard to resist. My husband digs into the pâté straight from the pan and doesn't wait for it to cool.

Pâté made from soup meat is a great way to use up leftovers from cooking broth. Cooked carrots, parsley root, and celery will also come in handy, and a generous addition of wild mushrooms will enhance the flavour. If you don't have fresh mushrooms, use dried ones; just soak them in water beforehand.

To prepare pâté from soup meat, you can use pieces of not just poultry, but also other types of meat. Pâté made from only poultry meat may turn out dry; therefore, you can add butter or ground bacon to the mixture.

Ingredients:

• 1 kg of soup meat,
• 300 g of wild mushrooms,
• 3 carrots,
• 2 parsley roots,
• a piece of celery,
• 4 eggs,
• half a teaspoon of nutmeg,
• parsley leaves,
• salt and pepper,
• thyme,
• butter.

Preparation:

1. Cook the carrots, parsley roots, and celery. Slice the mushrooms and sauté them in butter.
2. Separate the soup meat from the bones and chop finely.
3. Pass the cooled vegetables, mushrooms, and meat through a meat grinder.
4. Add salt and pepper, nutmeg, and chopped parsley to the mixture. Finally, add the eggs and mix the mass thoroughly.
5. Pour the mass into a loaf pan, smooth the top, and bake at 170°C for 45 minutes.
6. You can serve it both warm and cold.