4
Prepared by: Anton Soroka
07/27/2016 Cooking time: 3 hours 0 minutes
| Save | I cooked) | Estimate |
When we buy pate in a store, we don’t know what’s inside. The homogeneous consistency makes it difficult to understand what the product consists of. I offer a recipe for making chicken liver pate with mushrooms at home.
How to cook “Chicken liver pate with mushrooms”
1. Peel the onion and garlic and cut into large pieces. We send them to the frying pan, do not fry them, but let them simmer a little. We clean the mushrooms, wash them and cut them into pieces, add them to the frying pan with the onions and garlic, fry until the moisture has completely evaporated, add seasonings to taste.
2. Wash and peel the chicken liver, throw it into a frying pan and fry, add a spoonful of honey, stir. Remove the liver from the stove.
3. Cool the vegetables and liver and place them in a blender bowl. We take the butter out of the refrigerator in advance and then add it to the bowl.
4. Grind everything to the desired consistency.
5. Transfer the pate into prepared and greased molds and place it in the refrigerator for 1-2 hours. Ready to plow!
Homemade chicken liver pate with mushrooms recipe
We remove the bile ducts from the chicken liver and wash it.
Chop the onion in any way, but not very finely. Cut the carrots into medium pieces.
It is better to cut salted lard into small cubes. You can use lard with a meat layer.
Let's prepare the mushrooms - wash and peel as necessary. Cut in half, then cut into thin slices.
We start cooking in two pans at the same time.
Place lard, onions and carrots in one frying pan, greased with vegetable oil. As soon as the onions and carrots soften slightly, add the liver, nutmeg, and bay leaf.
Place the mushrooms in another frying pan with a minimum amount of vegetable oil and cover with a lid. When they give juice, pour it into the liver, and add vegetable oil to the frying pan with the mushrooms, add salt and fry until tender.
Cover the frying pan with liver, onions, carrots and mushroom juice and simmer for 8-10 minutes. Cook until the liver stops releasing red juice when broken. Salt to taste, add red wine, then fry with the lid open for 2-3 minutes.
Turn off the heat and let the liver and mushrooms cool.
Grind the chicken liver with onions, carrots, lard, along with the liquid released during stewing and half the mushrooms using a food processor.
Then manually mix the pate with the remaining half of the mushrooms and softened butter. The result is a delicate liquid mass, which we pour into a mold greased with vegetable oil; you can use any plastic boxes. You can line the mold with oiled tracing paper to make it easier to remove the pate. Place in the refrigerator to harden.
We are waiting for the chicken pate with mushrooms to harden. Place the chopped nuts on a large flat plate. Using a thin knife, carefully remove the pate from the mold and roll in nuts. Place on a plate, decorate with softened butter or mayonnaise using a pastry syringe, and add halves of olives. Put it in the refrigerator again. If you're making chicken pate, check out this recipe for Savory Smoked Cheese Pate.
Bon appetit!
Ingredients:
- 800 g chicken liver
- 400 g fresh mushrooms (champignons)
- 1 large onion
- 1 medium carrot
- 50 g salted lard
- 2-3 pcs. bay leaf
- salt
- pinch of nutmeg
- 2-3 tbsp. red fortified wine like Madeira
- 100 g butter
- vegetable oil for frying
- ½ cup walnuts
- a few olives for decoration
- butter or mayonnaise for decoration
You can also prepare very tasty oriental liver.
Tender chicken liver pate with lard
It's very easy to make a satisfying snack with a minimum of ingredients. In this case, you don’t have to stand at the stove for a long time.
You will need:
- 1 kilogram – chicken liver
- 200 grams – lard without skin
- 2 carrots
- 1 head – onion
- Salt, pepper, spices - to taste
How to cook:
1. The lard is cut into cubes and placed in a frying pan. Simmer for several minutes over moderate heat. The washed liver is added to the lard. Stir.
2. Continue to simmer with the lid closed. Simmer until half cooked. After this, add onions and carrots (cut into small pieces). Salt and pepper. Simmer until fully cooked.
3. If necessary, add water. The entire stewing process takes about 1 hour from the very beginning. Remove from heat. Allow the ingredients to cool.
4. When the liver has cooled slightly, it is ground in a meat grinder. You can grind it several times. You will get a more homogeneous mass. This snack is perfect for making delicious sandwiches.
Calorie content per 100 g. – 214 kcal
Bon appetit!
Beautiful serving for a festive table in tartlets Pate with cognac
Chicken liver pate with champignons: step by step with photos
My family likes to use pate as a “spread” for sandwiches and eat them as an appetizer for main first courses. The main advantage of this dish is that it is prepared simply - all products are prepared by boiling or frying, and then crushed until smooth.
In more detail, pate or Rastete is minced meat from game, meat, liver, eggs, mushrooms and other products, prepared according to a special recipe. The main ingredients added to liver pate are butter, onions and carrots. The latter gives the dish a special sweetness. To give the pate a more refined taste and unique aroma, various herbs and spices are added to it, and new components are included.
In our country, it is customary to prepare liver pates. I suggest making chicken liver pate with champignons. As a result, you will get the most delicate dish with an unsurpassed mushroom aroma! It immediately becomes clear that I definitely pleased my mushroom-loving husband with this dish.
We achieve the required delicate flavor by adding butter to taste. This pate will not leave indifferent any of those who taste it at least once. The chicken liver dish turns out tender and very tasty, especially in combination with a crispy slice of fresh bread and gherkins, which can be replaced with pickles. This combination drives me crazy. I hope you appreciate it too.
To prepare chicken liver pate with champignons, you will need:
chicken liver – 500 g champignons – 250 g onions – 1 pc. carrots – 1 pc. garlic - clove butter - 50 g bay leaf - 1 pc. salt, ground black pepper - to taste vegetable oil for frying
How to prepare chicken liver pate with champignons:
1. Fry the chicken liver in a preheated frying pan without oil.
Then add water to the pan so that it completely covers the liver. Add bay leaf and simmer over medium heat for 30 minutes until tender, then cool.
2. Peel the onions and finely cut into cubes.
3. Peel the carrots and grate them on a fine grater.
4. In a frying pan heated with vegetable oil, fry the onions and carrots.
Add garlic, passed through a press.
5. Wash the champignons, peel them if necessary, then finely chop.
Fry in a frying pan until cooked, add salt to taste while frying.
6. Combine liver, fried vegetables and fried champignons in one container.
Using an immersion blender, beat all the ingredients until smooth; you can also use a food processor for these purposes. 7. Add a piece of butter and beat thoroughly again.
Serve chilled, spreading a layer of chicken liver pate with champignons on a piece of bread, garnishing the sandwich with herbs and slices of sour cucumbers.
Bon appetit!
Nadezhda Buturlakina published 244 recipes!
Save recipe
Add a tip
Add a “Note to the Housewife” tip:
Sending data
Mushroom pate from chicken liver
This pate goes very well with crackers. The dish can be served at the table for a celebration.
You will need:
- 150 grams – chicken liver
- 150 grams – champignons
- 70 grams – carrots
- 70 grams – onions
- 1 chicken egg
- 1 tablespoon – mayonnaise
- 1 tablespoon – vegetable oil
- Salt, pepper - to taste
- Crackers - for a beautiful presentation
How to cook:
1. The offal must be cleared of films, washed, put in a pan, and filled with 1 liter of water. The liquids are allowed to boil and the foam is removed. Cook the liver for 15-20 minutes over medium heat. The water is drained and the liver is cooled.
2. Peel the onion and cut into small cubes. Clean the champignons and also cut them into cubes. Heat vegetable oil in a frying pan. Fry the onion for 2-3 minutes. Add mushrooms and fry for 8 minutes, stirring.
3. Place the fried onions and champignons into a blender and chop. Grate carrots on a fine grater. The egg is hard-boiled, cooled, and peeled. Rub it on a fine grater. Chicken liver is also grated on a fine grater.
4. Carrots, eggs and chicken liver are added to the mushrooms and onions in a blender. All ingredients are crushed to form a homogeneous mass. Add mayonnaise, salt, pepper. Everything is mixed.
Calorie content per 100 g. – 108 kcal
Bon appetit!
Dietary in a slow cooker
