Mushroom pate with basil
1 serving
15 minutes
Mushroom pâté with basil is an elegant dish of Italian cuisine that combines the rich flavor of beef liver, creamy softness, and the spicy aroma of basil. The origins of such a snack trace back to the traditions of European gourmets who appreciate the delicate texture and rich taste of pâtés. Sweet carrots and earthy mushrooms harmoniously soften the intensity of the liver, while spinach adds freshness. The dish is perfect as a spread on crispy bread or crackers, turning an ordinary snack into a refined gastronomic delight. Serving it with a glass of red wine will highlight its complexity and depth of flavor.
1
Grate the carrot on a coarse grater.
- Carrot: 1 piece
2
Then chop the mushrooms.
- Button mushrooms: 80 g
3
Chop the onion coarsely.
4
Combine mushrooms, carrots, onions, and a cube of chopped spinach in a hot skillet with butter.
- Button mushrooms: 80 g
- Carrot: 1 piece
- Spinach: 40 g
5
Stir after a couple of minutes.
6
Chop the basil.
- Basil: 1 sprig
7
Salt the mushrooms after 5 minutes of periodic stirring and reduce the heat.
- Salt: to taste
8
Pour in the cream. Stir.
- Cream: 40 ml
9
Add the liver, stir, and heat under the lid for about 5 more minutes.
- Beef liver: 300 g
10
Cool down, then add to the blender with basil. Blend until smooth.
- Basil: 1 sprig
