Homemade mushroom pate lean

300 g tofu (or Adyghe cheese fetaksy, cream cheese)

300 g champignons

1 bunch green onions

ground black pepper

salt

Tofu or other selected cheese grind in a blender or kink in a meat grinder, until uniform.

Rinse and finely chop the mushrooms, put on the pan until the partial evaporation of the liquid, put the chopped onion, pepper and salt, add shredded cheese, put another 2 minutes.

Give mass to cool slightly, then grind everything in a blender.

Before serving homemade mushroom pate lean kept in the cold for 6-7 hours.

How to choose a meat grinder. We will tell.