Christmas Eve black bean pâté with straw mushrooms

• 2 cans black beans
• 1 can straw mushrooms
• 1 teaspoon finely chopped sliced ​​green jalapeno peppers
• 5 eggs
• 1 medium parsley
• 1 carrot
• ½ celery
• 2 medium onions, diced
• 2 tablespoons of olive oil
• ½ teaspoon nutmeg
• 100 g butter
• Breadcrumbs and butter for greasing baking tins

1. Cook the root vegetables in the broth and let them cool. Then transfer everything to a tall container, add the beans, and blend until smooth. Next, add the melted butter and season with salt, pepper, and nutmeg.
2. Place the straw mushrooms in a strainer, rinse, then cut into slices and fry in olive oil with the onion until golden brown.
2. Separate the egg whites from the yolks and beat until stiff peaks form. Add the yolks to the vegetable mixture and mix. Finally, add the mushrooms and onion, jalapeno pepper, and the beaten egg whites, and gently mix again.
3. Transfer the mixture to buttered and breadcrumb-lined baking tins. Bake in a preheated oven at 180°C for 30-40 minutes. After this time, check if the pâté is ready with a skewer. If it comes out dry, remove the dish from the oven and let it cool. If the skewer comes out wet, bake for a few more minutes.