Liver pâté with chicken livers and mushrooms

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

Appetizers - Liver pâté with chicken livers and mushrooms by Sorana E. - Recipia

Chicken liver and mushroom terrine As Easter approaches and I don't feel like the traditional lamb terrine, I make the version with chicken livers and mushrooms. I cook it especially if I have guests who are not fans of lamb or if I want something quicker. It's not complicated, the ingredients are easy to find, and the result is consistent and suitable for the festive table. The most time-consuming part is the preparation, but there's nothing to be scared of. Quick Info Total time: about 1 hour and 15 minutes Preparation time: 25-30 minutes Baking time: 40 minutes Servings: 8-10 slices, depending on how thick you cut Difficulty: easy-medium Recipe type: main dish, appetizer, special occasions (Easter) Ingredients 1 kg chicken livers 250 g fresh mushrooms 3 tablespoons oil 1 tablespoon butter 4 eggs 1 bunch green onions 1 bunch dill 1 bunch parsley salt pepper Preparation method 1. Wash the livers well and let them drain in a colander. If I have time, I soak them in milk for an hour, but most of the time I skip this step. I cut the livers into small pieces. 2. Heat the pan, add the oil and butter, then add the chopped livers. I let them sauté for about 10 minutes over medium heat, stirring occasionally to prevent sticking. 3. Meanwhile, I clean the mushrooms, wash them quickly, and chop them finely. After the livers have browned slightly, I add the mushrooms to the pan. I let them cook together for another 5 minutes, just enough for the mushrooms to soften and the liquid to reduce. 4. I season with salt and pepper, turn off the heat, and let everything cool for a few minutes. The mixture should be almost cool before adding the eggs. 5. I finely chop the green onions, dill, and parsley. I use the whole bunch, making sure not to leave any thick stems. 6. When the livers and mushrooms have cooled, I add the chopped greens and mix well. 7. I beat the eggs separately in a bowl, then pour them over the mixture in the pan. I mix again until it's as homogeneous as possible. 8. I preheat the oven so that it's already warm when I put the terrine in. 9. I pour the mixture into a heat-resistant dish or a silicone loaf pan. I spread the mixture evenly, then place thin slices of mushrooms on top for decoration. 10. I put the tray in the oven and bake at medium heat (180°C) for about 40 minutes. I check if it's done; it should be browned on top and not have any liquid inside. 11. I take it out of the oven and let the terrine cool in the mold. Once cooled, I remove it onto a plate and slice it. It cuts better if completely cold. Why I make this recipe often The chicken liver and mushroom terrine is simple and doesn't require expensive or exotic ingredients. I like that it's easy to slice and can be served cold as an appetizer. It keeps well for a few days and can be used for sandwiches or as a snack. Tips and variations Tips For a finer mixture, do not leave the liver or mushroom pieces too large. If using mushrooms that release a lot of water, let the liquid reduce before mixing with the eggs. Mix well after adding the eggs to ensure the terrine binds nicely while baking. Substitutions Chicken livers can be partially or completely replaced with chicken hearts if you want a different texture. If you don't have butter, just use oil. For the greens, you can reduce or replace the dill or parsley according to your preference. Variations If you want a richer terrine, you can add a boiled egg in the middle, but I don't use it in the basic recipe. The mushrooms can be champignon or oyster mushrooms, depending on what you find. For a version with fewer eggs, reduce to 3, but the texture will be slightly less bound. Serving ideas Slice and place on a platter alongside radishes, green onions, or salad. It also works in a sandwich with fresh bread. You can use it as a main dish with a side of potatoes or rice. Frequently asked questions 1. Can I use canned mushrooms? I recommend using fresh mushrooms, but if you have no other option, the canned ones should be drained and dried well. They might release more water and affect the final texture. 2. Can I make the terrine a day in advance? Yes, the terrine keeps well in the fridge and actually slices better after sitting for a few hours. 3. Do I have to use butter or can I just use oil? It can be made with just oil, but the butter adds extra flavor. If you don't have it or avoid dairy, just use oil. 4. How do I know when the terrine is baked? The surface should be browned, and if you insert a toothpick, it should come out clean. If it seems too soft or releases liquid, leave it in the oven for another 5-10 minutes. 5. Can I add other greens? You can, but green onions, dill, and parsley are the most suitable. I don't recommend lovage or basil as they change the flavor completely. Nutritional values Approximately, for a medium slice (about 1/10 of the terrine): Calories: 180-200 kcal Protein: 13-15 g Fat: 12-14 g Carbohydrates: 3-4 g Values may vary depending on how much oil or butter you use and the type of mushrooms. The terrine is quite rich in protein and fat, but low in carbohydrates. Storage and reheating The terrine lasts 3-4 days in the fridge, covered. It can be eaten cold or, if you want to reheat it, place the slice in the oven or microwave for a few minutes. The texture is better cold or at room temperature, so I don't recommend excessive reheating. The recipe is particularly useful if you want to change up the holiday menu a bit or prepare something quick with easily found ingredients.

Liver pâté with chicken livers and mushrooms

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