Baked pate with mushrooms
6 servings
90 minutes
Baked mushroom pâté is an elegant and refined dish of European cuisine, captivating with its delicate taste and rich aroma. The origins of such pâté trace back to French gastronomy traditions, where liver dishes are valued for their velvety texture and rich flavor. In this recipe, chicken liver harmoniously combines with the sweetness of red onion, carrot, and a light grainy accent of semolina. The addition of fresh mushrooms gives it a refined forest aftertaste. Baking under foil helps retain juiciness, while overnight cooling makes the texture dense and rich. This pâté is perfect as a standalone dish or an exquisite appetizer on crispy bread, with ketchup adding a spicy note that highlights its gastronomic perfection.
1
Wash the chicken liver. Cut the carrot and onion into large pieces. Pass the prepared ingredients through a meat grinder. Add salt and pepper.
- Chicken liver: 500 g
- Sweet red onion: 120 g
- Carrot: 120 g
- Salt: to taste
- Ground black pepper: to taste
2
Add the egg and mix. Carefully incorporate the semolina.
- Chicken egg: 1 piece
- Semolina: 4 tablespoons
3
Wash the mushrooms, dry them, and slice them thinly. Combine with the liver mixture and let sit for 10 minutes. Then mix. Optionally, add diced ham.
- Fresh mushrooms: 120 g
- Ham: to taste
4
Grease a rectangular baking dish with oil (I have a silicone one). Spread the pâté and smooth it out. Cover tightly with foil.
- Vegetable oil: to taste
5
Bake at 220 degrees for 1 hour. Then cool and refrigerate overnight.
6
Before serving, spread the pâté with ketchup.
- Ketchup: to taste