Zucchini and Mushroom Pâté

Ingredients

Zucchini 400 g

Champignons 300 g

Onion 1

Carrot 1

Garlic 2 cloves

Soy sauce 2 tbsp

Spices to taste

Herbs

Salt

Vegetable oil

Cottage cheese 100 g

Grate the zucchini on a coarse grater, season with salt, and let it sit for 30 minutes to release its juices.

Finely chop the mushrooms, finely chop the onion, and grate the carrots.

Sauté the onion in a small amount of heated vegetable oil for 2 minutes, then add the carrots and mushrooms. Mushrooms absorb various flavors well at the beginning of cooking, so add the soy sauce and dry seasonings immediately. Fry until the liquid evaporates. Cool the mushrooms and vegetables.

Squeeze out excess moisture from the zucchini. Simmer in a small amount of vegetable oil for a few minutes, covered, over medium heat. Then remove the lid and cook until the excess moisture evaporates. Finally, add the pressed garlic and fresh herbs. Cool the zucchini. Combine the mushrooms and vegetables in a blender. Add the cream cheese and blend until smooth. Season with salt, if needed.

Enjoy!