Beef liver pate with mushrooms. Homemade liver pate with mushrooms

Calories: Not specified
Cooking time: Not specified

Depending on the ingredients and method of preparation, the pâté beef liver can be high-calorie, very nutritious, or light, almost diet dish. For this recipe, the best option was chosen - the liver is fried with vegetables and mushrooms in vegetable oil, a butter quite a bit is added to the finished pate. It will turn out tasty, and satisfying, and not very high in calories. In addition, such a pate will appeal to those who, for some reason, try to avoid a large number oils in prepared foods.
Beef liver rarely has a bitter taste, so it does not need to be soaked in milk. But be sure to clean from the films and cut out the bile ducts. As for mushrooms, for pate we will take ordinary champignons as the most inexpensive and affordable. If you have fresh or frozen Forest mushrooms- add them to, it will turn out even tastier.
Ready liver pate is not recommended for storage long time, so cook this appetizer for two to three days. Or wrap in foil and freeze in small portions. So, today for you - beef liver pate with mushrooms, a recipe at home.

Ingredients:
- beef liver - 600-700 gr;
- champignons - 300 gr;
- bow - 2 pcs;
- carrots - 2 medium or 1 large;
- vegetable oil - 4 tbsp. spoons;
- unsalted butter - 70-80 gr;
- salt - to taste;
- ground nutmeg - 0.5 tsp;
- ground black pepper - 0.5 tsp (optional).

Recipe with photo step by step:

Peel carrots, grate coarse grater or cut into cubes so that less oil is absorbed during frying. Onion, too, cut into large - wide half rings.

Wash and clean the mushrooms, cutting off all the spots and spoiled areas. Cut mushrooms into slices.

Heat up a skillet or pot. Pour three tablespoons of oil, after a minute, when the oil is hot, put it in it. onion and fry until soft and pinkish.

Add grated carrots to the onion. Fry the vegetables over medium heat until the carrots are cooked, without frying them too much.

Throw in the chopped mushrooms. Increase the heat to evaporate the mushroom juice faster. Fry, stirring continuously for two to three minutes. Then reduce the flame, lightly salt and pepper, fry the mushrooms until fully cooked.

When the vegetables with mushrooms are almost ready, put the second pan on the stove. Make the fire under it minimal and pour a spoonful of oil. Wash the liver in advance, leave the water to glass. Cut into large pieces, removing films and bile ducts. After a few minutes, the oil will warm up, begin to crackle and it will be possible to lay out the liver. Raise the fire to high. Stirring, fry the beef liver for 5-7 minutes until all light areas disappear.

Then transfer to a pan with onions, carrots and mushrooms, mix, fry for a few more minutes until the liver is fully cooked. It is easy to determine the readiness by the cut on large piece liver - the color of a fully fried liver will be uniform, without reddish-pink areas, and the juice will flow out transparent.

Twist the liver with mushrooms and vegetables twice through a meat grinder, adding oil from the pan.

Soft butter cut into pieces, add to the liver. Salt and pepper to taste, season with ground nutmeg. Blend in a blender homogeneous mass. If the pate turns out to be very rich in taste or very thick, dense, pour in a little cream and beat again.

Remove the finished pate in the refrigerator, keep in a tightly closed container. Best served chilled

Pate from chicken liver in a slow cooker This is a great appetizer for all liver lovers. You can make balls from pate and sprinkle them with dill, sesame, flax seeds, you can use pate as a filling for pancakes, eclairs, pies, you can just make sandwiches with it. The dish is universal, and most importantly, you know what it is made of, it is better to cook a liver pate at home than just buy it in a store.

To prepare chicken liver pate in a slow cooker, we need - 1 hour 10 minutes, the number of servings - 6.

From this article you will learn:

Ingredients for Chicken Liver Pate with Mushrooms:

Chicken liver - 300 grams;
Fresh pork fat - 50 grams;
Carrots - 1/2 pieces;
Bulb 1 piece;
Garlic - 1 clove;
Fresh champignons - 150 grams;
Sunflower oil - 3 tablespoons;
Bay leaf - 3 pieces;
Seasonings for meat, freshly ground black pepper, dry basil - to taste;
Ground salt - 1/3 teaspoon;
Butter - 50 grams.

Steps for preparing chicken liver pate in a slow cooker with mushrooms:

Any liver can be used for pate. You can cook pate from chicken or turkey immediately, and if you have pork or beef, you need to soak it in milk for 20 minutes. Peel and wash onions, carrots, garlic, mushrooms too. If you have frozen forest mushrooms from autumn, you can use them too. I have fresh fat with a cut of meat, it needs to be cut into pieces, not too thin and cut off the skin.

Pour sunflower oil into the bowl of the multicooker so that all the ingredients do not burn, and it gives a wonderful aroma to the pate. We spread the pieces of bacon evenly on the bottom.

Cut the onion and carrot into rings and put the onion on the fat first, then the carrot. Cut the garlic into several pieces and put on the carrot.

Pour the chicken liver on top, no need to cut it.

We cut the mushrooms into large rings according to the diameter of the cap, put them in a bowl, sprinkle everything with spices for meat, salt, freshly ground black pepper and dry basil. Just put laurel leaves on the side.

Close the multicooker and turn on the Extinguishing mode. Cooking time - 45 minutes. Take the butter out of the fridge for now until it is soft.

After a while, open the multicooker.

Let it cool down a bit and then pour it into a bowl. Can be passed through a meat grinder finished products Or grind everything in a blender.

Add pieces of soft butter to the warm liver pate and mix the whole mass with a fork or again with a blender until smooth.

Also a delicious recipe.

Chicken liver pate in a slow cooker with mushrooms should be stored in the refrigerator, in a jar or a bowl. Then you just take it out and spread it on bread, you can decorate the sandwich with a sprig of fresh dill.

This recipe was prepared in the Philips HD3039 multicooker.

mushroom pate This is a fragrant and tasty dish. It is very easy to prepare and goes well with different products.

Mushroom pate from champignons

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

Ingredients:

Champignons - 500 grams.
Onion - three pieces.
Two chicken eggs.
Two melted cheeses.
Salt.
Vegetable oil.
Mayonnaise.

Process the champignons, cut each into several parts and chop with a blender.
Peel the onion, cut into quarters, and then chop finely.
Fry 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 melted cheeses.
Combine the products and season them with mayonnaise.

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

Mushroom pate with zucchini

The wonderful taste of this dish will not leave indifferent even the most severe critic.

For him, we will need the following products:

Zucchini - 200 grams.
Champignons - 200 grams.
One large onion.
One medium sized carrot.
Curd cream cheese(possible 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 the seeds, and then grate the pulp.
Cut the onion into smaller pieces and fry in vegetable oil. When it is browned, add grated carrots and finely chopped champignons to it.
Pour into the pan soy sauce and add spices to taste.
After a few minutes, put the zucchini to the products (do not forget to squeeze out excess moisture first).
Simmer vegetables and mushrooms for another five or seven minutes.
Transfer the finished products to the blender bowl and grind them until smooth.
Mix pâté with cream cheese.

And the canape is ready.

Chanterelle Pate

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

Ingredients of the pate:

Mushrooms - 500 grams.
The bulb is one piece.
Olive oil - two tablespoons.
Thyme - four sprigs.
Cream (fatty) - 150 ml.
Butter - 50 grams.
Garlic - one or two cloves.
Black pepper - a quarter of a teaspoon.
Salt - half a teaspoon.

How to cook mushroom pate at home? Read the delicious recipe below:

Chanterelles must be thoroughly washed and then cleaned.
Cut the onion into half rings, and chop the garlic. Fry the food in vegetable oil, and add thyme at the end.
Put the mushrooms in the pan and fry them until cooked.
Take out the sprigs and pour cream into 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, spreading it on a loaf or bread.

Pate of mushrooms, paprika and eggs

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

Products:

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

How to cook mushroom pate? Detailed instructions read here:

Boil washed and peeled mushrooms until tender. After that, they need to cool and finely chop.
Remove the stem and seeds from the peppers, and cut the flesh into cubes.
Also cut the onion into cubes, and grate the carrots.
Fry the mushrooms in a pan with onions and garlic. Add prepared foods and chopped herbs to them. Salt and season the products with pepper.
Stew 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 the pâté with salted crackers, bread and sliced vegetables.

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.

Required Ingredients:

White mushrooms - 800 grams.
Champignons - 800 grams.
Two bulbs.
Salt to taste.

Mushroom pate for the winter we will cook like this:

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

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

Honey agaric pate

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

Honey mushrooms - 500 grams.
Three bulbs.
Two carrots.
Two apples.
Three cloves of garlic.
A bunch of fresh herbs.
Five tablespoons of vegetable oil.
Salt, Bay leaf and pepper to taste.

Mushroom pate is prepared very simply:

To begin with, mushrooms need to be washed and sorted out.
Boil them in salted water with ground pepper or bay leaf.
Transfer the mushrooms to a colander and leave 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 greens and garlic.
Pass the mushrooms through a meat grinder and mix them with vegetables.
Stew prepared foods over low heat under a lid.

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

Dried mushroom pate

Our recipe will help you cook favourite dish in any season.

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 mushrooms in warm boiled water for one hour.
Drain the liquid. Rinse the mushrooms and finely chop.
Boil the egg.
Peel the onion and garlic and then chop.
Fry vegetables in vegetable oil, and then add mushrooms to them.
Transfer ingredients to a blender. 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

Wonderful appetizer to enjoy fast days. It is prepared very simply and the whole process will not take you more than an hour.

Required Ingredients:

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

The recipe for a fragrant and delicious dish is very simple:

Wash and dry the mushrooms.
cut the onion small cube and then fry until golden brown.
Mushrooms chop and also send to the pan. Add salt, spices and thyme.
Pour wine into the products, cover them with a lid and simmer until cooked on the smallest fire.
Grind ready-made mushrooms with a blender.

Refrigerate the pâté for a couple of hours before serving.

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

Cooking homemade pates is very easy, and if you cook chicken liver pate with mushrooms at home, the dish will taste great. A recipe with a photo will help you. To give the pate a pleasant aroma and unforgettable taste, add fried mushrooms. will become a favorite dish for your family, because you can spread it on bread and have a snack at any convenient time.

Required products:
- 350 grams of chicken liver,
- 100 grams of onions,
- 100 grams of carrots,
- 200 grams of mushrooms (champignons, oyster mushrooms, other mushrooms),
- 3 tables. l. vegetable oil,
- 50 grams of butter,
- salt, pepper to taste.

How to cook with a photo step by step

I pour a little vegetable oil into a frying pan and fry the chicken liver. You don’t even have to grind it, because a little later we will grind it anyway. In the process of frying, salt and pepper the liver. We fry the liver for a short time, 5-6 minutes. Chicken liver It cooks quickly and doesn't need to be overcooked to prevent it from becoming tough. Properly fried liver is always tender and tasty.

We cut large pieces mushrooms. Mushrooms are well suited to the liver, and I just had them frozen. You can use both fresh and any frozen mushrooms.

We also fry the mushrooms in vegetable oil. We use not so much oil, literally 1 tablespoon. Mushrooms in the process of frying a little salt.

Vegetables are useful for pate: carrots and onions are in perfect harmony with carrots. Grind them: chop the onion into cubes, and rub the carrots through a grater.

Again we are engaged in the process of frying, now we pass the vegetables until soft.

We put the cooled products into the blender bowl: liver, mushrooms and fried vegetables. In order for the pate to acquire a delicate texture, put soft butter.

Beat the pate in a blender until puree. It turns out a homogeneous consistency.

Ready-made chicken liver pate with mushrooms can be immediately spread on White bread, or you can cool it in the refrigerator and serve a little later. Bon Appetite!
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