Liver and Mushroom Pate

Liver and Mushroom Pate

the most delicious pate in your life.

Oxana Putan
1 lb beef liver
2 medium onions (about ¼ lb)
3-4 oz butter
1 cup cream
¾ lb white mushrooms (or any kind)
1 teaspoon salt 
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Cut the liver and onions into small pieces.

Place into the baking dish. Add one-third of the butter. Add salt.

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Place the liver and onions into a preheated oven (350F) and bake for 15 minutes.

Take out the liver and onions.  

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Add the cream.

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Stir all ingredients.

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Return the baking dish to the oven for another 10 minutes.

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Chop up the mushrooms.

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Place the mushrooms onto a dry skillet and place on the stove.

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Wait till the mushrooms start producing the liquid.

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Stir periodically until all the mushroom liquid boils out.

Take the skillet off the stove. The mushrooms should be dry with no liquid remaining on the bottom of the skillet.

Take the baking dish out of the oven but don’t turn the oven off. Process the contents of the baking dish in the food processor – the liver, onions and all resulting liquid. As you process, add the remaining butter.  

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Don’t worry if the results seem too runny.

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Add the mushrooms and mix well.

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Transfer the liver-mushroom mixture to a glass or ceramic baking dish.

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Place the dish into the oven for 20-25 minutes at the same temperature as before.

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Bake till a crust forms on top.

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Remove from the oven, let cool and refrigerate.

Let the pate stay in the fridge for a few hours or better yet overnight to thicken well.

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Cut off small pieces of the pate, put on the bread and enjoy.

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This pate can be stored in the refrigerator for a few days. It is ideal for quick weekday breakfasts.

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