Mushroom Liver Pate Recipes
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.
VEGETARIAN CHOPPED LIVER (MUSHROOM-WALNUT PâTé)
This rich and delicious recipe is from Melissa Clark and was printed in "Fine Cooking" (Oct. 2010). It is especially good with pumpernickel or rye bread. Yields about 2 cups.
Provided by blucoat
Categories Spreads
Time 35m
Yield 32 tablespoons
Number Of Ingredients 15
Steps:
- Melt the butter in a 12-inch skillet over medium heat. Add the onion and thyme and cook, stirring occasionally, until the onion is dark brown, 15 to 20 minutes-it should be darker than golden, but not black. Stir in the cremini and shiitake, 1/2 teaspoons salt, and 1/2 teaspoons pepper; cook, stirring occasionally, until the mushrooms are soft and golden and the liquid they release has evaporated, 8 to 10 minutes. Add the sherry and cook, scraping up the browned bits from the pan, until almost evaporated, about 1 minute. Let the mixture cool to room temperature.
- Transfer half of the mushroom mixture to a food processor. Add the walnuts, garlic, lemon juice, zest, 3/4 teaspoons salt, and 1/2 teaspoons pepper. Process until smooth, stopping occasionally to scrape down the sides of the bowl. Add the remaining mushroom mixture and the eggs. Pulse until coarsely chopped. Season to taste with more salt, pepper, and lemon juice. Serve in a crock or bowl or mounded on a platter, drizzled with olive oil and sprinkled with flaky sea salt and scallion greens or chives.
Nutrition Facts : Calories 49, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 5.7, Carbohydrate 2, Fiber 0.6, Sugar 0.7, Protein 1.4
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 Allrecipes Member
Time 10m
Yield 12
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 92.6 calories, Carbohydrate 1.3 g, Cholesterol 36.3 mg, Fat 8.3 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 178.3 mg, Sugar 0.2 g
STOVE TOP SMOKER MUSHROOM AND CHICKEN LIVER PATE
Make and share this Stove Top Smoker Mushroom and Chicken Liver Pate recipe from Food.com.
Provided by TxGriffLover
Categories Spreads
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.
- You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.
- When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.
- Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.
- Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.
- Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.
- Garnish and serve with thin sliced baguettes.
Nutrition Facts : Calories 414.1, Fat 28.8, SaturatedFat 16.4, Cholesterol 453.4, Sodium 250.4, Carbohydrate 7.6, Fiber 1.1, Sugar 2.3, Protein 22.2
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 Allrecipes Member
Time 10m
Yield 12
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 92.6 calories, Carbohydrate 1.3 g, Cholesterol 36.3 mg, Fat 8.3 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 3.8 g, Sodium 178.3 mg, Sugar 0.2 g
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