Mushroom and Liver Pate
User Reviews
5.0
3 reviews
Excellent
-
Servings
12
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Calories
120 kcal
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Course
Appetizer
Mushroom and Liver Pate
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Add a touch of class to your appetizer table with wine glazed mushroom and liver pate. Super easy and Mom would approve!
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Ingredients
For the pate
- 8 Tablespoons butter (1 stick), divided
- 1/2 pound mushrooms sliced
- 1 cup onion finely chopped
- 1 garlic clove large, minced
- 1 teaspoon fresh thyme minced, or 1/4 teaspoon dried
- 1 teaspoon fresh marjoram minced, or 1/4 teaspoon dried
- 1 teaspoon fresh sage minced, or 1/4 teaspoon dried
- 3/4 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground allspice
- 1/2 pound Liver lamb, beef or pork
- 2 Tablespoons bourbon or brandy
For the jelly
- 1 Tablespoon water
- 5 Tablespoons port wine or 1 T sherry & ¼ c red wine
- 1 teaspoon sugar
- 1/2 teaspoon unflavored gelatin
- pinch ground allspice
Instructions
- Melt 2 tablespoons butter in medium skillet. Add sliced mushrooms and ¼ teaspoon salt, then sautee until golden.
- Melt remaining butter in a large skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, ½ teaspoon salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Add cooked mushrooms, then purée mixture in a food processor or blender (I think a blender creates a smoother pate) until smooth. Transfer pâté to crock or mini loaf pans and smooth top.
- Chill pâté until firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more. (Freeze at this point if desired)
- To make the jelly, put the water in a small bowl and sprinkle the gelatin over it. Let sit 5 minutes.
- In a small pan, warm the port (or wine/sherry mixture) with the sugar and allspice, then pour it over the softened gelatin, stirring until the gelatin is completely dissolved (you won’t see the little dots of gelatin when complete). Let the mixture cool until it’s tepid, then spoon it gently over the chilled pâté.
Nutrition Information
Show Details
Calories
120kcal
(6%)
Carbohydrates
4g
(1%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
72mg
(24%)
Sodium
221mg
(9%)
Potassium
150mg
(4%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
3436IU
(69%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Calories | 120kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 221mg | 9% |
| Potassium | 150mg | 3% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 3436IU | 69% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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