Liver pate

Description

Very tasty, hearty and flavorful pate of the two types of the liver, with the addition of vegetables and mushrooms. Perfect for sandwiches, and just for a snack, but if the sandwiches with such yamasachi decorate with a slice of fresh cucumber, onion ring and greens, it will make a wonderful appetizer for your guests! And most importantly, the pate this is very useful and well increases the hemoglobin, which is very important for our organisms, especially in autumn and winter!

Ingredients

Liver pork

300 g
Beef liver

300 g
Mushrooms

300 g
Carrots

1 piece
Onion

1 piece
Milk

250 ml
Butter

150 g
Spices
Garlic

1 tooth

Cooking

Slice the liver, wash well in several waters and cover with milk while preparing the vegetables and mushrooms.

Put in sauce pan or casserole grated carrot and chopped onion, add 50 g butter and a little water and simmer until soft.

Then add to vegetables-sliced mushrooms (I took frozen), season with salt and pepper and cook until soft mushrooms.

With the liver to drain the milk, put it in the pan with mushrooms and vegetables and simmer for 5-6 minutes. Can I have a little salt and pepper. In the end, add pressed garlic. Turn off the heat and allow to cool.

The cooled mass was grind in a blender, grinder or skip 2-3 times through a meat grinder with fine screen. If you have a frying pan left too much fluid, liver, vegetables and mushrooms, remove with a slotted spoon. Well, if crushed will seem very thick, you can add some of the liquid.

To ground mass, add 100 g of softened butter, mix well, spread the pate in a ceramic or enamel container, cover and place in refrigerator to cool completely.

If the paste is not pepper and cook without mushrooms and garlic, you can give it to little kids by adding vegetable puree, porridge or soups. Tasty and very useful! And we warm coffee, a delicious pate spread on the bar and help themselves! Delicious, hearty and very gently!

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