Chicken liver pate with porcini mushrooms
Cooking time:
45 minutes
Active time:
30 minutes
Complexity:
Easy
Need to defrost
Homemade liver pate with the addition of wild mushrooms is ideal for breakfast. Chicken liver has a more delicate taste and texture than beef liver and a more subtle aroma. Offer to taste such a pate to someone who does not like beef liver - it is quite possible that this option will taste .
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5
Recipe "Chicken Liver Pate with Porcini Mushrooms"
Ingredients for 8-10 servings
frozen chicken broiler liver
500 g
cream 30%
50 ml
butter
100 g
frozen white mushrooms
50 g
dry white mushrooms
10 g
chicken egg
2 pcs.
onions
2 pcs.
garlic
1 clove
nutmeg
pinch
freshly ground pepper
to taste
salt
to taste
Step 1/7
Thaw the mushrooms and liver. Remove veins from the liver, rinse and dry.
Step 2/7
Hard-boil the eggs, cool and peel.
Step 3/7
Chop the onion and garlic and fry together in butter until clear. Add liver to onions, fry for 2-3 minutes.
Step 4/7
Add frozen and dry porcini, salt, pepper and nutmeg. Fry for 15-20 minutes.
Step 5/7
Pour in the cream and cook for a further 2-3 minutes.
Step 6/7
Transfer the liver to a blender bowl, add the boiled eggs, punch everything together until smooth. Try for salt and pepper.
Step 7/7
The finished pate can be transferred to a tin or jar and poured with melted butter. This will allow the pate to last a little longer in the fridge.
Ingredients for 8-10 servings
frozen chicken broiler liver
500 g
cream 30%
50 ml
butter
100 g
frozen white mushrooms
50 g
dry white mushrooms
10 g
chicken egg
2 pcs.
onions
2 pcs.
garlic
1 clove
nutmeg
pinch
freshly ground pepper
to taste
salt
to taste
Nutritional value per 100 g
Calories
293 kcal
Proteins
17 g
Fats
23 g
Carbohydrates
4 g
Saturated fat
12 g
Dietary fiber
1 g
Added sugar
0 g
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