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bowl of chicken and mushroom liver pate with peppers and cucumber

Liver and Mushroom Pate’

  • Author: Andrea Sprague
  • Prep Time: 15 mins
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 1/2 cups 1x

Description

This recipe combines the best aspects of a vegetarian pate’ with the health benefits of liver.  I created this recipe to help ease people into the flavor of liver by adding delicious roasted mushrooms, onions and walnuts.  Start off using my amounts as a base, but have extra of the mushrooms, onions and walnuts so you can adjust the flavors to your taste. 


Ingredients

Scale

2 Tbsp Coconut Oil or Bacon Fat, divided
1 Yellow Onion, thinly sliced, about 2 cups raw
2 garlic cloves, minced
8 oz Mushroom, sliced (shitake, button or crimini or a mix) 
1 Tbsp Thyme leaves, picked and chopped
½ pound fresh Chicken Liver
1 tsp Salt
Fresh Pepper
1 medium carrot, roasted or steamed, about ¼1/3 cup cooked
¼ cup walnut pieces, toasted
1 Tbsp Olive Oil (optional)

Plus extra mushrooms, onions and walnuts if desired


Instructions

  1. Place a medium saute pan over medium heat for about 30 seconds to let the pan heat up.
  2. Add 1 tbsp coconut oil, then add the onions to the pan and saute until soft, translucent and a little brown, about 5 minutes, stirring frequently.
  3. Add garlic and saute for 30 seconds.
  4. Place onion mix aside in bowl and put the pan back on the heat.
  5. Place 1 Tbsp oil into the pan and add mushrooms. Saute until soft, about 4 minutes, stirring frequently.
  6. Add the onions back into the pan, along with the thyme and chicken livers. Cook for about 5 to 7 minutes, breaking up the livers with your spatula. Sprinkle with salt and a couple turns of pepper while you stir. Cook until the middles are no longer pink.  
  7. Pour the mixture into food processor. Add the carrot and walnuts and process until smooth.
  8. Taste and adjust seasonings as desired. Let the mixture cool a little and then add the olive oil if desired for a boost of fat and creamy texture.

Notes

  • Plan to cook extra mushrooms, onions and walnuts when you are prepping for this recipe. Start with my amounts and then taste it for yourself after it is blended. If you find the liver too strong, add in some more mushrooms or onions or walnuts and then taste it again.  You can add more of these ingredients until you find a level that works for you. 
  • Take notes on this recipe so you know what you did last time you made it!   Over time, you may find that you start to adapt to the flavor of liver and you can cut back on anything you changed.
  • The liver in the pate’ will also taste less intense as it cools. The flavor is strongest when its warm.
  • Pate’ lasts about 7 days in the fridge and freezes well!  Top with a little fat before freezing to help seal in the moisture.

Keywords: wahls protocol, liver pate