Beef liver pate with mushrooms. Chicken liver pate with mushrooms and cheese

We will cook on two pans.
To begin with, we take a large one, heat it up and pour it with vegetable oil to cover the bottom.
Then we cut the onion, you can not grind it much, because then it will still be rubbed with a meat grinder.

Put the onion in a hot pan and fry a little.

Then wash, clean the beef liver from the film.
I'll digress a little from the topic. My son caught me in the kitchen just at the moment when I was clinging to the slippery edges of the film with my nails with all my might, pulling it off a piece of liver. He stood, looked at me, and then said: "What kind of stupid manufacturer, and why did he just pack the liver in vacuum packaging like that?" :)

We cut the liver into pieces of such a size that they can then easily pass into your meat grinder.

Put it in the pan with the onions.

We fry it from all sides so that there is no blood.

Then, on a coarse grater, three juicy carrots.

We spread it on top of the liver.

Cover and simmer over low heat until cooked through, about 20 minutes.

Then salt.

I use coarse sea salt because it will still have time to dissolve well. Mix everything well and bring the liver to readiness on the smallest fire for another 5 minutes.

Let's move on to the second part of the preparation.
Pour a small frying pan with vegetable oil and add a piece of butter to it, 30 grams will be enough. And put it on fire.

Mushrooms, preferably fresh or freshly frozen champignons, chanterelles or mine mushrooms, clean and cut finely, while taking into account that during frying, the mushrooms decrease in size by two more times.

Put the mushrooms in a heated pan with oil.

Stir fry until fully cooked. 10-15 minutes.

Now it's time to proceed directly to the preparation of the liver pate itself.
I do not wait until the liver has cooled, I scroll it in a meat grinder using a nozzle with small holes. Moreover, if you scroll it twice, then the pate will turn out to be much softer, gentle and pleasant, so I advise you not to be too lazy and do it.
Add the remaining 70 grams of butter to the warm mass. since the liver is warm, it melts easily.

Then mix well with a fork.

And now we add mushrooms (DO NOT scroll them through a meat grinder!)

Once again, mix all the ingredients thoroughly. And we form the pate in the form in which we will eat it later.
From 1 kilogram of raw liver, I get two such servings.
Since our family is not large, we start eating one serving immediately, and I wrap the second and freeze it for the future.

I wrap the finished pate in food foil and store it in this form for up to 3 days in the refrigerator:

You can eat it as a separate dish with a side dish of your choice, or spread it on bread.
I also like it if you spread it on bread, put a piece of cheese on top and melt it in the microwave.

Bon Appetit everyone!

Cooking time: PT01H30M 1h 30m

Chicken liver pate 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 right away, 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. You can skip the finished products through a meat grinder or grind everything with 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.

Using a small sharp knife, cut off any excess from the liver. Rinse and pat dry with paper towels.
In a skillet, heat 1 tbsp. l. butter over medium heat. Add the liver and cook for 5-7 minutes, stirring. The liver should be brown on the outside and slightly pink, but not soggy on the inside. Transfer the liver to a plate.

In the same pan, sauté the onion until soft. Then add mushrooms to it and continue cooking until the liquid has completely evaporated. Forest mushrooms should be pre-boiled until tender, and champignons or oyster mushrooms can be fried immediately.
Then add the liver and cognac and simmer for 1 minute. Remove from fire.

Transfer the liver-mushroom mixture to the bowl of a food processor and process until smooth. Then wipe through a large sieve (I was too lazy to do this and, in principle, did not regret it). Then add the remaining butter and beat again until smooth. Salt and pepper to taste. Fill in the form with the resulting mixture. Smooth the surface and garnish with bay leaves if desired. Cover with cling film. Place it directly on the pâté mass to prevent the formation of a weathered, unappetizing crust. Place in the refrigerator for 30 minutes to cool and harden slightly.

Mix stock with soy sauce and heat until hot. Add gelatin and stir until completely dissolved. Or follow the instructions on the gelatin package. Carefully pour the broth over the pâté and refrigerate for 6 hours until completely solidified.
Bon appetit!

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 is instantly fried and does not need to be overcooked so that it does not become tough. Properly fried liver is always tender and tasty.




Cut mushrooms into large pieces. 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 it a little later. Bon Appetite!
And for the festive table I recommend to cook

Another option for making a delicious liver snack is homemade liver pate with mushrooms. I cooked it from pork liver, and the mushrooms were the most ordinary, fresh champignons. They fit very well into the pork liver pate recipe and “made friends” with the rest of the ingredients. For the test, I made a small portion and at the same time figured out how I would serve an appetizer for the festive table - in tartlets with fresh herbs and cranberries. It turned out delicious and pretty!

I have already shared an unusual recipe in which I added red lentils. This is the most original version of all that I have tried, it will be of interest to those who are constantly looking for new flavor combinations. Lentils are not felt at all in it, just the taste of the snack becomes softer, so a little oil is needed. If you prefer culinary classics, then there is a simpler recipe - , of the additives in it only carrots and onions.

To prepare liver pate at home, you will need:

• Pork or beef liver - 500 g;
• onion - 2 large heads;
• champignon mushrooms (I have fresh ones) - 250 g;
• carrots - 1 large;
• ground pepper - a couple of pinches (optional);
• salt - to taste;
• butter - 70 g;
• sunflower oil - 2-3 tbsp. l.

Recipe for homemade liver pate with mushrooms, step by step photo

I take the liver fresh, not frozen. Be sure to cut out all the bile ducts and remove fatty tissue, remove all unnecessary. Then I rinse under cold water, let the water drain. I cut large, pieces of arbitrary shape. I have noticed more than once that small pieces of liver are easy to dry out, and a delicious liver pate will turn out only if the liver remains soft and juicy after frying.

In order to save time, I cut onions and carrots for frying finely: into cubes and sticks. I don’t advise rubbing carrots on a grater - it will instantly absorb all the oil, you will need to add it and the vegetable mixture will turn out to be oily.

I cut the champignons into medium-sized slices, so they fry faster and do not gain excess oil. After cutting, I immediately spread it on a hot pan, fry over high heat, evaporating all the liquid.

I fry the mushrooms in oil until fully cooked, without mixing with other products. I remove from the pan with a spatula or slotted spoon without picking up oil.

In the remaining oil, saute the onions and carrots until soft. I spread pieces of the liver to the vegetables, fry first over high heat for 2-3 minutes. I reduce the heat, fry until cooked on a quiet fire. Salt and pepper at the end. If you are afraid of overdrying the liver, add a little cream - it will be more tender and not overcooked.

To prepare liver pate at home, I use a meat grinder and a blender. First, I pass all the fried foods twice through a meat grinder with a fine sieve (mushrooms, liver with onions and carrots), I also pour the oil from the pan into the chopped pate mass.

Then I load everything into a blender, bring it to a homogeneous consistency. I cool the liver pate with mushrooms to room temperature, mix with soft butter. Whisk with a wooden spatula and fold the butter into the paste.

Actually, at this stage, the preparation of the liver pate with mushrooms can be considered complete. But it still doesn’t taste very good, this appetizer needs to be brewed in the refrigerator overnight or better for a day. I advise you to keep the pate until ripe in a tightly closed container or pour melted butter on top.

In a day everything will be ready, you can take a sample. But my pate is rarely kept for the right time, we start trying earlier, and it ends quickly. So it was this time, by the evening of the next day there was nothing left. But still, I managed to hide a small portion for a photo shoot. I laid out homemade liver pate with mushrooms in tartlets, decorated with cranberries, herbs - in my opinion, it turned out well!