Pork Liver and Mushroom Pâté - Untested

https://www.happyfoodstube.com/pork-liver-pate-with-porcini-mushrooms-red-wine/

There are several recipes for pork liver pate, but most require additional pork meat. I want to try just with the liver, and this was one of the rare finds. I actually also sounds quite good.

½ ounce porcini (shiitake) mushrooms , dried (15 grams), see note 1

½ stick unsalted butter (55 grams), see note 2

1 onion , small, chopped (about ½ cup packed), see note 3

3 garlic cloves

14 ounces pork liver (400 grams), see note 4

1 cup red wine (250 milliliters), see note 5

salt, to taste

black pepper, to taste

1. Place dried mushrooms in a small saucepan and cover with water. Bring to a boil and let it cook for 5 minutes. When done, drain the water.
2. In a large skillet/frying pan, melt the butter and add chopped onion and minced garlic. Saute until the onion is translucent, about 5-7 minutes, stirring occasionally to avoid burning the garlic (use medium heat).
3. Rinse the liver, cut it in small pieces (remove any tough membrane) and add to the pan altogether with rehydrated mushrooms. Increase the heat and cook for about 2-3 minutes, stirring occasionally.
4. Pour the wine in and bring it to the boil. Reduce the heat and simmer for about 15-20 minutes. At this stage the livers should be cooked through but always make sure before you turn the heat off. The wine should have reduced quite a bit.
5. Let the mixture cool down before transferring into a food processor. At this stage you can either use all the mixture or if you feel you have too much liquid left, use only a little bit. Process until smooth.
6. Season with salt and pepper to your taste.
7. Cool completely before transferring into sterilized jars and covering with a lid or plastic wrap.
8. Chill in the fridge for 2 hours before serving!
9. Optional: To seal the top of the pate, you can pour melted butter over and sprinkle some dried herbs over.

Notes

You can use other dried wild mushrooms.

Make sure to use real butter. Not margarine or butter substitutes! You might need a full stick of butter if you want to seal the top like in the pictures.

Use either yellow or white onion.

Pork livers can be substituted with chicken livers. You can also use slightly less if you like. If you do, decrease the quantity of wine as well.

Any red wine will work just fine.

You will get about 1.5 cups of pate (about 14 ounces/400 milliliters). This is plenty to make about 50 canapes which would serve 10-12 people.

It is always best to enjoy this right away or within a few days, so I personally don’t recommend doubling the batch. It will keep in the fridge for up to 5 days when stored properly.

Make sure to use sterilized jars to keep the pate in. You need to cover it otherwise it will dry out and go off faster.

A 1-pound of pork liver can be used as well without having to increase the number of mushrooms or wine.

I normally use about ½ teaspoon of salt and a very generous pinch of black pepper. I suggest you start with ¼ teaspoon to see if it is to your liking. If not, add more!