Homemade Pork Liver PâTé – a delicious recipe with livers Pork, porcini mushrooms, garlic, onion, salt, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil porcini mushrooms in a sauce pan for 5 minutes or until soft. Drain the water.
2
In a frying pan, melt butter and saute onions with garlic over medium heat.
3
Rinse the livers, cut in small pieces and add to the pan alongside with mushrooms. Pour the wine in and bring to the boil. Simmer until the livers are cooked throughout.
4
Let it cool down before transferring into a food processor. Process until smooth (if you feel like the pate is too hard, add some more melted butter) Season with salt & black pepper.
5
Let it cool completely before transferring into jars.
6
Store in the fridge! Eat within a week.
7
This homemade pate is rich in flavor with a hint of mushrooms and red wine. Absolutely delicious on a slice of warm toast or as a snack (appetizer) at your party!
510
kcal
Calories
38
g
Fat
5
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/8 pounds livers Pork, 5 1/8 tablespoons dried porcini mushrooms, 3 cloves garlic, 1 onion, and more.
Yes, Homemade Pork Liver PâTé falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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