3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste
Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.
Peel and grate vegetables.
Slice mushrooms into thin slices.
Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.
Stir-fry until mushrooms and vegetables are ready, but not dry.
Do not overcook!
Let to chill to warm.
Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.
A pate may be more crunchy, or more creamy, depends on grinding time.
To make a taste more full, place it in a refrigerator for 2 hours, or more.
Serve with a rye bread.