Mushroom pate from beef liver
1 serving
10 minutes
Mushroom pâté made from beef liver is an exquisite dish of Russian cuisine that combines the tenderness of liver with the rich flavor of mushrooms. Its roots trace back to ancient traditions of preparing paste-like snacks valued for their nutrition and flavor intensity. The creamy texture of the pâté is achieved by sautéing mushrooms and onions in butter, giving the dish a deep, slightly sweet note. Fresh garlic adds zest, while blending makes the pâté airy and delicate. This pâté is perfect for serving on crispy bread or as a filling for tartlets, creating an ideal balance of flavors. It will be a wonderful addition to a festive table or a cozy family dinner.
1
Chop the onion coarsely.
- Onion: 1 piece
2
Slice the mushrooms.
- Button mushrooms: 80 g
3
Fry the onion and mushrooms in a hot pan with vegetable oil for 5 minutes, stirring occasionally.
- Onion: 1 piece
- Button mushrooms: 80 g
4
Add butter.
- Butter: 1 tablespoon
5
Fry for about 3 more minutes until golden brown.
6
Reduce the heat to medium and add the cooked liver. Heat for about 3 minutes.
- Beef liver: 250 g
7
Cool down and put in the blender.
8
Add fresh garlic and salt. Whisk.
- Garlic: 1 piece
- Onion: 1 piece
