Beef liver pate with mushrooms. Pâté with beef liver and mushrooms Chicken liver pate with mushrooms homemade recipe

Use a small, sharp knife to trim off any excess from the liver. Rinse and pat dry with paper towels.
In a skillet, heat 1 tbsp. l. butter over medium heat. Add the liver and cook for 5-7 minutes, stirring occasionally. The liver should turn brown on the outside and slightly pink, but not soggy on the inside. Transfer the liver to a plate.

In the same pan, fry the onion until soft. Then add mushrooms to it and continue cooking until the liquid has completely evaporated. Forest mushrooms should be pre-boiled until tender, and mushrooms or oyster mushrooms can be fried immediately.
Then add the liver and cognac and simmer for 1 minute. Remove from heat.

Transfer the liver mushroom mixture to the bowl of a food processor and whisk until smooth. Then wipe it through a coarse sieve (I was too lazy to do this and, in principle, did not regret it). Then add the remaining butter and whisk again until smooth. Season with salt and pepper to taste. Fill out the form with the resulting mixture. Smooth the surface and decorate with bay leaves if desired. Cover with cling film. Place it directly on top of the pate to prevent the windy, unappetizing crust from forming. Hide in the refrigerator for 30 minutes to cool and harden a little.

Combine broth with soy sauce and heat until hot. Add gelatin and stir until completely dissolved. Or follow the instructions on the gelatin package. Carefully pour the broth over the pate and set in the refrigerator for 6 hours until it solidifies.
Bon Appetit!

step by step recipe with photo

Delicate pate from chicken liver with mushrooms can be considered both hepatic and mushroom, since the main components are presented here in equal proportions. If you like something more (mushrooms or liver), you can change the proportions. Chicken liver is soft, tender, very rarely gives a bitterness, but you can use any other - turkey, beef or pork (but it will be desirable to soak these two in milk for at least a few hours).

Ingredients

  • 200 g chicken liver
  • 100 g champignons
  • 1 large onion
  • 1 tsp salt
  • 2-3 bay leaves
  • 2 tbsp. l. refined vegetable oil
  • 1/5 tsp ground black pepper
  • 150 ml broth (water)
  • 2-3 sprigs of parsley before serving

Preparation

1. Prepare the chicken liver. This is, in general, simple: rinse the liver in a colander, then cut off all the films, cut the large pieces into smaller ones.

2. Finely chop the peeled onion. Wash the champignons and peel, if necessary, cut each mushroom into 3-4 parts.

3. Heat oil in a frying pan, add mushrooms and onions, fry over low heat for 10 minutes, stirring occasionally.

4. Add the liver to the pan, fry, stirring quickly.

5. After 3-4 minutes salt, add spices, bay leaf. Add water or stock to the skillet. Cover and simmer over low heat for at least half an hour.

6. During this time, the water should boil away in whole or in part. If there is a lot of water left, it is better to wait until almost all of it has evaporated, or drain the excess.

Mushroom pate is an aromatic and delicious dish. It is prepared very easily and goes well with various products.

Mushroom champignon pate

If you want to please your loved ones with an original appetizer, then be sure to use our recipe.

Ingredients:

  • Champignons - 500 grams.
  • Onions - three pieces.
  • Two chicken eggs.
  • Two processed cheese.
  • Salt.
  • Vegetable oil.
  • Mayonnaise.
  • Process the champignons, cut each into several parts and grind with a blender.
  • Peel the onion, cut into quarters and then finely chop.
  • Fry the prepared foods in hot oil.
  • When the excess liquid evaporates, the mushrooms need to be salted and spices added to them.
  • Grate boiled eggs and processed cheese.
  • Combine foods and season with mayonnaise.

The finished pate can be used as a filling for sandwiches or tartlets.

Mushroom pate with zucchini

The delicious taste of this dish will impress even the most severe critic.

For him, we will need the following products:

  • Zucchini - 200 grams.
  • Champignons - 200 grams.
  • One large onion.
  • One medium carrot.
  • Cream cheese curd cheese (with mushroom flavor) - 50 grams.
  • Garlic - four cloves.
  • Soy sauce - two tablespoons.
  • Vegetable oil.

How to make mushroom pate? You can find the recipe here:

  • Peel the zucchini, remove all seeds, and then grate the pulp.
  • Chop the onion and fry on vegetable oil... When it is browned, add grated carrots and finely chopped mushrooms to it.
  • Pour into the pan soy sauce and add spices to taste.
  • After a few minutes, add the zucchini to the food (do not forget to squeeze out excess moisture first).
  • Simmer vegetables and mushrooms for another five or seven minutes.
  • Transfer the prepared foods to a blender bowl and blend until smooth.
  • Toss the pate with the cream cheese.

And the canapé is ready.

Chanterelle pate

Fragrant forest mushrooms have a special taste. If you are lucky enough to collect a basket of chanterelles in the forest, then cook them according to our recipe.

The composition of the pate:

  • Mushrooms - 500 grams.
  • Onion - one piece.
  • Olive oil - two tablespoons.
  • Thyme - four branches.
  • Cream (fat) - 150 ml.
  • Butter - 50 grams.
  • Garlic - one or two cloves.
  • Black pepper - a quarter teaspoon.
  • Salt - half a teaspoon.

How to make mushroom pate at home? Read the recipe for a delicious dish below:

  • The chanterelles must be thoroughly washed and then peeled.
  • Cut the onion into half rings and chop the garlic. Fry the food in vegetable oil and add the thyme at the end.
  • Place the mushrooms in the pan and fry until tender.
  • Remove the twigs and add the cream to the products.
  • When the liquid has evaporated, transfer the mushrooms to the bowl of the food processor and chop.

Serve the finished dish to the table, spread on a loaf or bread.

Mushroom, paprika and egg pate

For this delicate dish any mushrooms will do, but the pepper must be juicy and sweet.

Products:

  • Four cloves of garlic.
  • Two onions.
  • A bunch of dill.
  • 500 grams of mushrooms.
  • One carrot.
  • Two large peppers.
  • 50 grams of fatty sour cream.
  • Two chicken eggs.
  • Black pepper.
  • Vegetable oil.
  • Salt.

How to cook mushroom pâté? Read detailed instructions here:

  • Boil the washed and peeled mushrooms until tender. After that, they need to be cooled and chopped finely.
  • Remove the stalk and seeds from the peppers, and cut the flesh into cubes.
  • Cut the onion into cubes and grate the carrots.
  • Fry the mushrooms in a pan along with the onions and garlic. Add prepared foods and chopped herbs to them. Season the food with salt and pepper.
  • Simmer mushrooms and vegetables under a closed lid.
  • Boil eggs and grate.
  • Grind mushrooms and vegetables with a blender, add sour cream and eggs to them.

Serve with savory crackers, bread and vegetable slices.

Mushroom pate for the winter. The recipe is simple

For this dish, you can take any forest mushrooms or champignons. In our case, we will use both types.

Ingredients needed:

  • Porcini mushrooms - 800 grams.
  • Champignons - 800 grams.
  • Two onions.
  • Salt to taste.

We will cook mushroom pate for the winter as follows:

  • Peel the champignons and porcini mushrooms, cut into pieces and fry in vegetable oil.
  • Fry the onion, cut into half rings separately.
  • Combine the products, fill them with water and simmer until the liquid has completely evaporated.
  • Using a blender, grind the mushrooms until puree, and then add salt and spices to it.

Divide the pate into clean jars and sterilize it for 10 minutes, then roll up the lids. Mushroom pate can be consumed immediately or stored in a cool place.

Honey mushroom pate

This delicious dish can be used as a side dish or as a filling for sandwiches.

  • Honey mushrooms - 500 grams.
  • Three onions.
  • Two carrots.
  • Two apples.
  • Three cloves of garlic.
  • A bunch of fresh herbs.
  • Five tablespoons of vegetable oil.
  • Salt, bay leaves, and pepper to taste.

Mushroom pate is very simple to prepare:

  • First, honey mushrooms need to be washed and sorted out.
  • Boil them in salted water with the addition of ground pepper or bay leaves.
  • Transfer the mushrooms to a colander and let sit for a while.
  • Peel the onion, cut into half rings and fry in vegetable oil.
  • Add grated carrots and apples to it, as well as chopped herbs and garlic.
  • Pass the mushrooms through a meat grinder and mix with the vegetables.
  • Simmer the prepared food over low heat, covered.

Transfer the pate to jars and store it in the refrigerator or freezer. Also, this product can be rolled up and put in a dark place until winter.

Dried mushroom pate

Our recipe will help you prepare your favorite dish at any time of the year.

  • 100 grams of dried mushrooms.
  • Bulb.
  • One carrot.
  • A clove of garlic.
  • One egg.
  • Two tablespoons of vegetable oil.
  • A spoonful of olive mayonnaise.
  • Ground pepper and salt.

Pate recipe:

  • Put the mushrooms in warm boiled water for one hour.
  • Drain the liquid. Rinse the mushrooms and chop finely.
  • Boil the egg.
  • Peel and chop the onion and garlic.
  • Fry vegetables in vegetable oil, and then add mushrooms to them.
  • Transfer the food to the blender bowl. Send the chopped egg, salt and pepper there.
  • Chop the ingredients, add mayonnaise, salt and pepper to them.

This dish can be served immediately.

Forest mushroom pate

A wonderful snack to eat on fast days. It is prepared very simply and the whole process will not take you more than an hour.

Required Ingredients:

  • Two onions.
  • One kilogram of mushrooms (you can take several types).
  • A little vegetable oil.
  • Salt and pepper.
  • 50 ml of dry wine.
  • A teaspoon of thyme.

The recipe for an aromatic and tasty dish is very simple:

  • Wash and dry the mushrooms.
  • Cut the onion into small cubes and then fry it until golden brown.
  • Chop the mushrooms and also send them to the pan. Add salt, spices and thyme.
  • Pour wine to the products, cover them with a lid and simmer until cooked over low heat.
  • Grind the finished mushrooms with a blender.

Chill the pate for a couple of hours before serving.

We hope you find the recipes we have collected in this article useful. Cook with them delicious food and please your loved ones with unusual snacks, hearty sandwiches and aromatic side dishes.

Delicate chicken liver pate with mushrooms, which add spice to this wonderful appetizer. This pate is prepared very quickly and easily. But the main condition is the presence of a blender. It is thanks to him that the dish turns out to be like a cream. If you strictly adhere to the canons of French cuisine, then you need to take butter, but I cooked in vegetable. I must say that it is also very tasty.

For cooking, you will need the following products: chicken liver, onions, carrots, sunflower oil, champignons, salt and ground black pepper.

My liver, we cut off the ducts and fat. Pour sunflower oil into a frying pan, put pieces of chicken liver and cover with a lid.

Simmer over low heat until tender.

While the liver is stewing, clean the carrots, wash and cut into circles. Put in a frying pan with sunflower oil.

Peel the onions, wash them and cut them into half rings. Put in a pan with carrots.

We clean the champignons, wash them and cut them arbitrarily. Add to onions and carrots.

Simmer carrots, onions and mushrooms in a pan until tender, until vegetables and mushrooms become soft. It will take about 15 minutes.

Put the finished stewed liver, carrots with onions and mushrooms in a blender and grind into a homogeneous mass similar to cream. Salt and pepper to taste.

Chicken liver pate with mushrooms is ready. Serve as a snack with bread, croutons or toast.

Bon Appetit!

Another cooking option delicious snacks from the liver - homemade liver pate with mushrooms. I cooked it from pork liver, and the mushrooms were the most ordinary, fresh champignons. They fit very well into the recipe for pate from pork liver and "made friends" with the rest of the ingredients. For a test, I made a small portion and at the same time figured out how I would serve an appetizer to festive table- in tartlets with fresh herbs and cranberries. It turned out tasty and elegant!

I have already shared unusual recipe to which I added red lentils. This is the most original version of all that I have tried, it will be interesting for those who are constantly looking for new flavor combinations. You don't feel the lentils in it at all, just the taste of the snack becomes softer, so you need a little oil. If you prefer culinary classics, then there is a simpler recipe - , from additives in it only carrots and onions.

To prepare liver pâté at home, you will need:

  • Pork or beef liver - 500 g;
  • onions - 2 large heads;
  • champignon mushrooms (I have fresh) - 250 g;
  • carrots - 1 large;
  • ground pepper - a couple of pinches (optional);
  • salt to taste;
  • butter - 70 g;
  • sunflower oil - 2-3 tbsp. l.

Recipe for homemade liver pate with mushrooms, photo step by step

I take the liver fresh, not frozen. Be sure to cut out all the bile ducts and remove adipose tissue, remove all unnecessary. Then I rinse under cold water, let the water drain. I cut it coarsely, into pieces of arbitrary shape. I have already noticed more than once that small pieces of liver are easy to dry out, and a delicious liver paste will turn out only if the liver remains soft and juicy after frying.

In order to save time, I chop onions and carrots for frying finely: into cubes and sticks. I do not advise you to grate the carrots on a grater - it will instantly take in all the oil, you will need to add it and the vegetable mixture will turn out to be greasy.

I cut the champignons into medium-sized slices, so they will fry faster and do not collect excess oil. After cutting, I immediately spread it in a hot pan, fry it over high heat, evaporating all the liquid.

I fry the mushrooms in oil until cooked, without mixing with other products. I remove from the pan with a spatula or slotted spoon, without gaining oil.

In the remaining oil, fry the onions and carrots until soft. I spread pieces of liver to the vegetables, fry at first over high heat for 2-3 minutes. I reduce the heat, fry until tender over low heat. Salt and pepper at the end. If you are afraid to dry out the liver, add a little cream - it will be softer and not overcooked.

To make liver pâté at home, I use a meat grinder and blender. First, I pass all the fried foods twice through a meat grinder with a fine sieve (mushrooms, liver with onions and carrots), and pour the oil from the pan into the chopped paste mass.

Then I load everything into a blender, bring it to a homogeneous consistency. I cool the liver pate with mushrooms to room temperature, mix with soft butter. Beat with a wooden spatula, mix the butter into the paste.

Actually, at this stage, the preparation of liver pâté with mushrooms can be considered complete. But it does not taste very good, this appetizer needs to be infused in the refrigerator overnight or better for a day. I advise you to keep the pate until ripe in a tightly sealed container or pour melted butter on top.

In a day everything will be ready, you can take a sample. But I rarely have a pate for the right time, we start trying earlier, and it ends quickly. So it was this time, by the evening of the next day there was nothing left. Still, I managed to hide a small portion for a photo session. I put homemade liver pate with mushrooms in tartlets, garnished with cranberries, herbs - in my opinion, it turned out well!

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