Liver pate with mushrooms
This pate was also made by Ana, who saw the recipe at Gaby, who in turn was inspired by Chez Mazilique ... Now it's my turn ... :)))
I added to the original recipe a few mushrooms, which gave an even better taste to this pate flavored with wine, basil and raisins. Delicious!!!
- 250 g chicken liver
- 3-4 fresh mushrooms
- 30 g butter
- 50 ml sour cream
- 2 cloves of garlic
- 50 ml white or red wine
- 50 g raisins
- salt, vegeta, pepper, paprika
- green basil
Preparation time: less than 30 minutes
RECIPE PREPARATION Mushroom liver pate:
Boil the raisins in wine until they swell. We stop the fire and put them aside.
In a pan, melt the butter and fry the liver and mushrooms. When they are almost ready, add the crushed garlic, sour cream, and basil
let it simmer for another 1-2 minutes.
Put everything in a blender, add salt, vegeta, pepper, paprika, 2-3 tablespoons of wine in which the raisins were boiled and mix until you get a uniform paste.
Put the pasta in a bowl, on the bottom of which I put the raisins and let it cool. Such a pate can be stored in the refrigerator for 2 days
and up to 1 month in the freezer.
When we bring it to the table, we turn the bowl over on a plate.
We know that moms are looking for all kinds of recipes, which can provide a significant nutritional intake, but which also have a good taste, so as to share the goodies with the whole family.
For today, we have prepared an easy recipe for mushroom pate with nuts, out of the way tasty.
Ingredients for mushroom pate with nuts:
340 grams of mushroom mix (crimes, shiitake or what kind of mushrooms you prefer)
1 cup almonds (or combination of almonds and walnuts)
1/4 cup margarine at room temperature (butter, for fasting)
1 small onion
3 cloves garlic, chopped
1/2 teaspoon salt
1 teaspoon thyme
freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
4 steps to prepare mushroom pate with nuts:
1. Almonds or the chosen combination of nuts are distributed evenly, in a single layer, in a heat-resistant dish, leave in the oven until lightly browned. If you use a combination of nuts, brown each type separately, as some are ready faster than others.
2. Melt the margarine in a large skillet over medium heat. Add the finely chopped and chopped onion, along with the pre-chopped garlic, the cleaned and sliced mushrooms, salt, thyme and freshly ground black pepper, in the pan with the melted margarine.
3. Leave to cook, stirring occasionally with a wooden spoon, until the onion softens and becomes translucent and the mushroom juice has evaporated. Allow to cool slightly, and in the meantime pass the nuts in a food processor, until a paste is formed.
4. Add oil and mix again until you get a creamy composition. Add the mushroom mixture and pass the whole composition again. This pate can be served hot, cold or even at room temperature, with fresh bread.
This goodness can also be made from mushrooms: Pate from pleurotus mushrooms
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Liver pate, mushroom pate and barley salad. Three recipes, three different tastes.
Liver pate, mushroom pate and barley salad, three special recipes to reconcile more tastes.
Liver pate, mushroom pate and barley salad
Liver pate, mushroom pate and barley salad, three special recipes to please more tastes.
Ingredients for the liver pate recipe:
- 1 kg of chicken liver
- 1-2 tablespoons olive oil
- 3 onions
- 1 tablespoon capers
- 100 gr marinated anchovy fillets
- 100 gr butter
- 1 bunch of green parsley
Ingredients for mushroom pate:
- 1 kg of mixed, frozen mushrooms
- 4 onions
- 1-2 tablespoons olive oil
- 100 gr butter
- Salt and pepper
- green parsley
Ingredients for barley salad:
- 200 gr barley
- 200 gr pressed ham
- 150 gr cheese
- 100 gr green olives, without seeds
- 5-6 eggs
- Marinated artichokes
- Olive oil
- P & acircine
- 100 ml white wine
How to prepare the recipe Chicken liver pate.
To prepare liver pateIn a saucepan, heat the olive oil and fry the finely chopped onion.
Add the chicken liver and cook for 10-15 minutes.
Then add the capers, anchovies, butter and green parsley, chopped and pass everything through a blender until a homogeneous paste is obtained.
How to prepare the recipe Mushroom Pate.
Fry the onion in olive oil.
The mushrooms are boiled until they reach the consistency of a pate. Remove from the heat, add a cube of butter and a little chopped parsley. The hardened onion, together with the prepared amount of mushrooms, is passed through a blender until a homogeneous paste is obtained.
How to prepare the recipe Barley salad.
To prepare barley salad, boil the barley according to the instructions on the package, then strain and cool under running cold water.
Separately cut small cubes of cheese, pressed ham, olives and boiled eggs.
Mix everything in a blender and add a little olive oil.
Baked liver pate
Recently, however, I tried the method seen here and I was impressed by the fine consistency and the more refined taste of the pate. "Sealed" with melted butter, it keeps quite well in the refrigerator. I also used duck fat, which I liked even more, because it has a softer consistency than butter, closer to that of pate. The pate can be baked in both a larger and a few smaller shapes. I recommend the second option. It is easier to portion and keeps better. You can also use smaller jars.
- 500 g liver
- 200 ml sweet cream
- 2 eggs
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon of garlic powder
- ¼ teaspoon ground nutmeg, optional
- butter for greased forms
- 200 g butter, or lard, or poultry fat
The liver is cleaned of thicker skin, rinsed and drained. Add the cream, eggs, salt and spices and chop on the robot (the large one with a bowl or the vertical one with a foot). Then the composition will be strained through a sieve to stop any remaining skin.
The ceramic molds (or jars) are greased with a little butter and placed in a larger tray. Pour the composition into molds, leaving about 1-2 cm from the edge.
Pour hot water into the pan, to be up to half the shapes. Cover the tray with aluminum foil or a lid and place in the oven heated to 160 degrees C for about 45-60 minutes. The surface of the pate must be completely coagulated.
Melt the fat in a kettle and pour into molds over the pate to cover the surface well. After complete cooling, cover the molds with cling film (or put the lids in jars) and refrigerate. The first tasting is good to be done after a few hours in the cold.
TOTAL: 1030 grams, 2990.1 calories, 103.4 protein, 280.5 fat, 6.6 carbohydrates, 0 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Ingredients for eggs stuffed with pate and olives:
- 10 eggs
- 1 chicken or pork tenderloin (about 180 grams)
- 100 grams of butter
- 100 grams of green or black olives (to taste)
- 2 teaspoons mustard
- a small, raw cucumber
How to prepare eggs stuffed with pate and olives:
Boil hard-boiled eggs. After peeling them, cut them in half, lengthwise, and remove the yolks in a bowl. Rub the yolks with the pate, butter, mustard and pitted olives, finely chopped. Before filling the egg halves with pate and olives, taste the composition and season it with salt and pepper to taste.
You can garnish the eggs stuffed with pate and olives with slices of olives and finely chopped cucumber cubes.
Homemade mushroom pate - fasting recipe
1 large onion, finely chopped
1 tablespoon full of margarine (if you don't like the idea of using margarine, you can replace it with other healthier vegetable fats, which, however, you know solidify at low temperatures)
1 kg of finely chopped mushrooms (the tastier the mushrooms, the more pate will be)
a handful of croutons
2 cloves of garlic
2 tablespoons lemon juice
half a bunch of chopped parsley
1 teaspoon ground nutmeg (for the authentic taste of pate)
1 teaspoon thyme
salt and pepper to taste
Tip: add a handful of chopped walnuts or hazelnuts for texture and a surprising aroma.
Method of preparation:
Heat the margarine in a large pan and cook the onion until soft. Add the mushrooms and leave them on the fire for about 10 minutes or until they are cooked and the juice has evaporated.
Put the whole mixture together with the rest of the ingredients (except the chopped walnuts or hazelnuts) in a blender. Mix until you get the desired consistency, then add the walnuts or hazelnuts.
That's all! Great appetite and we are waiting for you to share your homemade pate recipes with us!
Homemade vegetable pate: 9 quick recipes. Delicious, healthy, low in calories!
In the trade you can find some varieties of vegetable pate, so fasting, but were you curious to look at the label? In addition to the tiny content of dehydrated vegetables and soy, which replaces animal protein, you can find an endless list of E's, from E412 (guar gum, used as a thickening agent) to E621 (the famous monosodium glutamate, about which harmful effects I wrote here).
If you sit and count the ingredients, you find that you easily get around the number 20. Do you like it a lot? That's right!
Normally, a vegetable pate should not contain more than 10 ingredients, taking into account the spices, including salt, pepper, parsley, etc.
Because we have already entered Lent, we suggest you give up commercial products and try to make at least one of the following homemade vegetable pate recipes. They are much healthier, they have ingredients that you can control and, moreover, their taste is much better, unlike the salty and tasteless paste that you can find in cans on supermarket shelves.
Set of 3 food vacuum pans (0.7L, 1.4L, 2.4L)
5.6L Digital TimeSelect
Slow Cooker 5.6L Digital Slow & MultiCooker
f good and the chicken version
Liver pate is very good, I prepare chicken liver more often.
Cornel Hentiu, December 11, 2014
How about enibahar and nutmeg, to taste?
constanta proca (Chef de cuisine), May 28, 2010
Doina Varga (Chef), March 10, 2010
Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.
burdulea maria elena (Chef de cuisine), February 3, 2010
I think I will try a small amount, but with bird liver.
Cely Snijec (Chef), January 30, 2010
Why do we need a concentrated cube of mushrooms?
burdulea maria elena (Chef de cuisine), November 7, 2009
It looks beautiful! In the days when there were more of us in the family, when there were children at home, I used to make pate when cutting pork, it was perfectly tasty.
Doina Varga (Chef), October 6, 2009
Sidy (Chef), October 1, 2009
Good pate, Doina. I don't boil the liver but I make it stewed with onions then cold, I put it through the mincer. I also add some boiled eggs and green parsley.
stone flowers (Chef de cuisine), October 1, 2009
Very tasty, very beautiful. Congratulations! (usual)
Doina Varga (Chef), October 1, 2009
Alexandrina (Chef), October 1, 2009
Congratulations for the presentation! Indeed, the homemade pate is excellent, to my taste.
vera (Chef), October 1, 2009
I prepare with butter and add a little cognac! ft interesting recipe and beautifully presented!
Liver pate for children
I don't know what other children are like, but my family refuses to eat the liver anyway I would prepare it. I'm waiting for it to grow and change its tastes. I discovered one day that my family was asking for pate from which we ate.
My husband and I loved pate. In trade on almost all boxes it says a maximum of 40% liver. What else will it be? I do not dare to eat what is in the trade, so it is out of the question to give to children.
My husband cooked me this recipe from the beginning of our relationship. It is famous in the neighborhood for the best pate.
In the meantime, I started cooking it too, because although the recipe is quick, he didn't have much time.
What do you need?
A box of chicken liver (about 200 grams)
Half a red pepper
1 red onion
8-10 cloves of garlic
A parsley tie
A pinch of salt and a pinch of black pepper
Cut them all into small pieces.
Saute all the vegetables and liver, adding them in this order: carrot, onion, red pepper, mushrooms, garlic and liver.
Then add a cup of water and simmer with a lid until it runs out of water. Stir occasionally so that it does not stick. Add the parsley link at the end.
Wait for it to cool then put it in the robot with a tablespoon of butter. Add more butter and a little milk if you want a softer texture. When it is ready, put it in the fridge.
I give my little ones a slice of bread greased with butter, pate and covered with slices of bell pepper.
Ingredients needed chicken liver and mushroom pate:
- 500 g chicken liver
- 100 gr. mushrooms (fresh or canned)
- 100 gr. butter
- 2 matching onions
- 3-4 cloves of garlic
- patrunjel, marar
- milk, 200 ml. chicken soup
- milk, salt, pepper, nutmeg, thyme and thyme
Wash and clean the skin of the skin. It is kept in milk for half an hour. Peel an onion and finely chop it. Do the same with the garlic. We put both to harden in half of the butter, respectively 50g. When they have softened, add the sliced mushrooms.
Heat onions and mushrooms
Mix and in 5 minutes add the liver together with a small sprig of thyme. Let the liver harden for 5 minutes and add the chicken soup.
Boil covered over low heat until it decreases so that there is a little soup left (a few tablespoons). The liver should not crumble excessively but should remain fairly firm.
Put the soup and let it boil
Let it cool, recover the sprig of thyme and put everything in a bowl. Chop a few sprigs of dill and parsley and add them to the bowl along with the rest of the butter (50 gr.). Season with a pinch of freshly ground pepper and allspice as well as half a teaspoon of nutmeg.
Put everything in a blender with greens, butter and spices
Mix everything with the blender until you get the chicken liver pate paste. Add salt to taste. The paste should not be too thick because as it cools in the refrigerator it will harden even more. We can put the pate in smaller pots and pour melted butter over it. It is good to leave it in the fridge for an hour so that the flavors know each other and then we can eat. Chicken liver pate can be prepared in many variants, each having the opportunity to try various recipes and stop at the pate that eventually tickles it, as in the well-known advertisement, on the tongue but the important thing is that, no matter what recipe prepared, it will definitely be healthier than any pate made industrially.