Beef liver pate with mushrooms
Delicious and tender pâté that's easy to make. A great appetizer for a festive table or for a family dinner.
Composition:
- beef liver - 800 gr.
- onion - 2 pcs.
- carrots - 1 pcs.
- fresh mushrooms - 500 gr.
- cream - 200 ml
- butter - 250 gr.
- salt, freshly ground black pepper - to taste
Preparation of beef liver pâté with mushrooms:
Rinse the liver thoroughly and clean it from veins and fat. Cut the liver into small pieces.
Peel and chop the onions and carrots.
Heat 50g of butter in a skillet and fry the onions and carrots.
Separately in butter (50g), fry the liver until cooked and place in another dish."
Peel the mushrooms, slice into plates and fry in a heated pan until cooked.
Transfer liver and vegetables to a food processor or blender, add remaining butter, cream, seasonings and mushrooms.
If you want the pâté to have a mushroom flavor, set aside some of the roasted mushrooms. Grind all the ingredients to a pâté consistency.
If you have set aside some of the mushrooms, add them to the pâté and stir them in.
Send the finished pâté to the refrigerator for 1-2 hours before using. But if you want to achieve a thicker consistency of liver pâté, then put it in a fireproof mold and bake in an oven heated to 180 degrees Celsius for 30-40 minutes.
Put it in a fireproof mold and bake in an oven heated to 180 degrees Celsius for 30-40 minutes.
Cool the finished pâté and serve. You can garnish the pâté by placing fried thin plates of mushrooms on top of it.
Enjoy!"
