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Pâté with mushrooms and carrots


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500 grams of mushrooms-500 g carrots-1 onion-150 gr margarine-2 tablespoons mustard (with seeds)-1 Tbsp chopped parsley-grated zest of half a lemon (organic)-salt-pepper


Peel and chop the onion, carrots and mushrooms separately.
Melt half of 150 grams of margarine in a large frying pan, add the mushrooms, salt and pepper to taste, adding grated zest of half a lemon. Cook for about 10 minutes over low heat.
In another skillet, melt the rest of the margarine and add the carrots with mustard. Add 2 or 3 tablespoons of water and cook for 10 minutes.
Once cooked together with each preparing half a tablespoon of chopped parsley, stirring carfully.
Take a small pan or, even better, a mold for plumcake and rimpitela/or in alternating layers with the two preparations.
Keep in the fridge for a few hours before serving.

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