**Mushroom Liver Pate: A Delicacy for All Occasions**
Indulge in the luxuriousness of mushroom liver pâté, a classic French delicacy that combines the earthy richness of mushrooms with the smooth, velvety texture of chicken liver. This culinary delight is perfect for any occasion, whether you're hosting a sophisticated dinner party or simply seeking a gourmet treat to elevate your everyday meals. With variations ranging from traditional to modern interpretations, our collection of mushroom liver pâté recipes offers something for every palate. Embark on a culinary journey as we explore the diverse flavors and textures of this timeless dish.
TURKEY, CHICKEN LIVER, AND MUSHROOM PâTé
Steps:
- Preheat oven to 350°F.
- Pulse onion and garlic in a food processor until finely chopped. Add mushrooms and pulse until finely chopped, scraping down bowl frequently, then stir in salt, pepper, and spices (this makes a duxelles).
- Cook duxelles in a 12-inch nonstick skillet over moderate heat, stirring, until a shade darker and most of liquid mushrooms give off has evaporated, about 10 minutes. (Duxelles should not be dry in this recipe.)
- Soak baguette pieces in milk in a large bowl until milk is absorbed. Stir in egg white, parsley, brandy, turkey, liver, and ham, then duxelles until combined well.
- Spoon into lightly oiled terrine and bake, uncovered, in middle of oven until an instant-read thermometer inserted 2 inches into center registers 170°F and top is firm and browned, about 1 hour and 10 minutes. Transfer terrine to a rack and cool. Chill, covered, at least 8 hours (overnight) for flavors to develop.
- To unmold pâté, drain off any liquid in terrine, then loosen bottom with a spatula. Invert pâté onto a plate, then reinvert onto a serving platter. Cut into slices with a serrated knife and bring to room temperature.
MUSHROOM LIVER PATE
"It's easy to make this smooth, zippy spread," says Linda Rock of Stratford, Wisconsin. "And it tastes oh, so good!"
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley.
Nutrition Facts : Calories 96 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 232mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- Use a combination of mushrooms for a more flavorful pâté. Try using a mix of cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms until they are browned and caramelized. This will give the pâté a richer flavor.
- Use a high-quality liver. The liver is the main ingredient in the pâté, so it's important to use a good one. Look for a liver that is fresh, plump, and has a deep red color.
- Soak the liver in milk for 30 minutes before cooking. This will help to remove any bitterness from the liver.
- Cook the liver gently. Overcooking the liver will make it tough and dry.
- Season the pâté to taste. Add salt, pepper, and other herbs and spices to taste.
- Serve the pâté with crackers, bread, or vegetables.
Conclusion:
Mushroom liver pâté is a delicious and easy-to-make appetizer or snack. It's perfect for parties or potlucks. With a few simple tips, you can make a pâté that is sure to impress your guests. So next time you're looking for a new appetizer to try, give mushroom liver pâté a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love