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Chicken Liver & Mushroom Pâté (Gluten-free, Dairy-free)

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Ingredients

Adjust Servings:
500 g of Chicken liver
200 g of Champignons
80 g of Coconut oil Or ghee
4 tbsp. of Vegetable oil
1 Onion
2 cloves of Garlic
5 sprigs of Thyme
1/2 tsp. of Salt
to taste Grounded black pepper
Dressing:
50 g of Coconut oil Or ghee
2 sprigs of Thyme

Chicken Liver & Mushroom Pâté (Gluten-free, Dairy-free)

  • 30 min
  • Serves 8
  • Easy

Ingredients

  • Dressing:

Directions

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There are so many recipes for liver pâté out there. Various ingredients are used to make the pâté more distinctive in terms of taste and texture, like cream, wine, mushrooms, fruit jelly, flour. 

Pâtés vary from country to country, too. For example, in Ukraine, they make it from roasted pork liver with fat and vegetables, in Denmark, they process raw liver, add bechamel and Akvavit (local alcohol drink) to it, etc.

Making a delicious pâté from chicken liver at home is possible, too. Today I’m suggesting you make this version of pâté that suits my diet. Caramelized onions add a hint of sweetness to it, mushrooms make it tender, and coconut oil or ghee makes it silky. I cooked with ghee as it’s the only “dairy” food I can eat as it contains very little dairy protein. Don’t forget to add herbs for aroma, use thyme, sage, and/or rosemary. 

It’s very quick to prepare and you can freeze it, too.

Enjoy!

 

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Steps

1
Done

Cut the onion into semi-circles. Finely chop the garlic. Slice or cut the mushrooms into quarters. Melt coconut oil or ghee.

2
Done

Cook the mushrooms in 2 tbsp of oil until the liquid is evaporated and set aside. Add another 1-2 tbsp of oil and cook the onions over medium heat for about 15 min until golden. Add the garlic and cook together for about 1 min. Add the liver and thyme, cook the liver on all sides until done (the center is no longer pink).

3
Done

Transfer the ingredients to the food processor. Add salt, black pepper, 60 g of coconut oil or ghee, and process until smooth. Taste, season with pepper and salt if needed.

4
Done

Divide into the containers, add a thyme sprig on top and cover with a thin layer of coconut oil or ghee. Place in the fridge to set.
Pâté keeps well in the fridge for a few days. You can keep it in the freezer too, just let it defrost in the fridge before serving.

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