| Cook Time | 25 minutes |
| Servings |
Ingredients
- 1/2 glass Buckwheat
- 300 gram Chicken liver
- 50 gram Champignons
- 2 tablespoons Vegetable oil
- 1 piece Onion
- 1 clove garlic
- 1/4 teaspoon A mixture of spices
- 1/4 teaspoon Coriander
- 3 tablespoons Soy sauce
- 50 ml Cream (20%)
- Green Onion
Ingredients
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Instructions
- Take the buckwheat kernel, pour water in a ratio of 1 to 2, bring to a boil and cook until ready for 20 minutes on low heat. Onions and garlic cut into cubes and fry until transparent in vegetable oil. Although the shape of the cut and the size of the fundamental importance do not have, because it will still be all crushed.
- Add the sliced mushrooms and fry for a couple of minutes.
- Put the chicken liver, fry, stirring.
- Add the soy sauce, coriander and freshly ground pepper mixture, stir and simmer for 15 minutes over low heat with the lid closed.
- To put the liver stew ready buckwheat, stir, turn off the fire, give a little cool.
- Chop the liver with buckwheat with a meat grinder or blender. Add cream if the mixture is too thick.
- Ready pate put in jars or wrap in foil, put in the refrigerator for complete cooling.
- Serve the pate, as usual, with bread, sprinkled with green onion feathers. Bon appetit!
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