Liver pâté with mushrooms

Name: Liver pâté with mushrooms - Lacramioara D.
Ingredients: 1 kg chicken liver; 250 g fresh mushrooms; 4 eggs; a bunch of green onions; a bunch of fresh dill; a bunch of fresh parsley; 3 tablespoons oil; 1 tablespoon butter; salt; pepper

Appetizers - Liver pâté with mushrooms by Lacramioara D. - Recipia

I have made chicken liver pâté with mushrooms several times, especially around Easter or when I don't feel like lamb meat. I usually start the recipe when I have a day off and find fresh livers. It's not complicated and doesn't take much time, but you need to pay attention to a few simple details - the livers should be well drained, and the mushrooms shouldn't release too much water. Generally, it yields a large tray, perfect for slicing and serving with green onions. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20-25 minutes Cooking time: 40-45 minutes Servings: 8-10 slices Difficulty: easy Recipe type: Easter pâté or snack Ingredients 1 kg chicken livers 250 g fresh mushrooms 4 eggs 1 bunch green onions 1 bunch dill 1 bunch parsley 3 tablespoons oil 1 tablespoon butter salt, to taste pepper, to taste Preparation method 1. Wash the chicken livers well and place them in a strainer to drain. If you have time, you can soak them in milk for an hour, but it's not essential. Sometimes I skip the milk step, and I haven't noticed a significant difference. 2. Cut the livers into small pieces, suitable for pâté. Put the oil and butter in a large pan, let it heat, then add the livers. Stir and let them sauté over medium heat for about 10 minutes, until they change color. 3. Meanwhile, clean the mushrooms and chop them finely. You can chop them with a knife; there's no need for a food processor. 4. After the livers have cooked slightly, add the chopped mushrooms to them. Continue cooking for another 5 minutes. Stir periodically and make sure there isn't too much liquid left in the pan. 5. Season with salt and pepper. Remove the pan from the heat and let the mixture cool completely. Do not add the eggs while it's warm. 6. Wash and finely chop the green onions, dill, and parsley. I usually add them by eye, but one bunch of each is sufficient for flavor. 7. Beat the eggs separately, as for an omelet. When the mixture of livers and mushrooms is cold, add the chopped herbs and beaten eggs to it. Mix everything well with a spatula or a large spoon. 8. Preheat the oven to medium heat (about 180°C). Prepare a baking dish - it can be a glass dish or a silicone loaf pan. I don’t grease anything; the mixture has enough fat. 9. Pour the mixture into the dish and level it with a spoon. If you like, you can decorate the top with thin slices of mushrooms arranged across the surface. 10. Bake for about 40 minutes. It's done when it starts to brown on top and the mixture has set. 11. Remove the dish from the oven and let the pâté cool for at least an hour. Do not remove it immediately; it may break. 12. When it's completely cool, run a knife around the edges and turn it out onto a platter. Slice it and serve as is. Why I make this recipe often For me, this pâté is a practical option when I don't want lamb or when I'm cooking for several people with different tastes. It cooks quickly, the ingredients are accessible, and the leftovers last a few days in the fridge. It works just as well for breakfast or as a snack. Tips and variations Tips Do not chop the livers too finely; they don't need to become a paste. Do not add the eggs while the mixture is hot, to prevent them from coagulating. Let the pâté cool completely before removing it from the dish. Substitutions You can also use champignon mushrooms or another type of fresh mushrooms. Dill can be omitted or replaced with more parsley, to taste. Variations For a more intense flavor, you can add a little finely chopped dried onion. If you don't have a loaf pan, any small dish will work, just make sure it's not too wide. Serving ideas Slice and serve simply, with green onions or radishes. It can be put in a sandwich, for a packed lunch, or on a platter of appetizers. Frequently asked questions 1. Can I use pork or beef liver? Yes, the technique remains the same, but the final taste will be more intense. Cooking time may be slightly longer for pork liver. 2. What should I do if the pâté comes out too soft? Let it cool completely before removing it from the dish. If it’s still too soft, you might want to use fewer mushrooms next time or let the mixture cook longer before adding the eggs. 3. Can I make the pâté a day in advance? Yes, the pâté keeps very well in the fridge, even for two to three days. It slices better the next day after it has cooled completely. 4. Can it be frozen? You can freeze individual slices, but the texture becomes less pleasant after thawing. 5. How do I check if it's done in the oven? Insert a toothpick in the middle - if it comes out clean, the pâté is baked. The edges should be slightly browned. Nutritional values (estimated) One slice (approx. 120 g) has about 210-230 kcal. Protein: 18-20 g, fat: 12-14 g, carbohydrates: 3-4 g. The mushrooms and herbs do not add significant calories; the eggs and livers remain the main sources of protein and fat. Values depend on the size of the eggs and how much oil remains in the dish. Storage and reheating The pâté keeps well in the fridge, wrapped or in a covered container, for up to 3 days. If you want to reheat it, put slices in the microwave or in a pan, but don’t leave them too long to avoid drying out. It’s best served at room temperature or cold.

Liver pâté with mushrooms

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