Liver Pate with Mushrooms and Buckwheat Recipe
Buckwheat porridge and liver are a very useful combination. But not everyone loves and understands him. I suggest you cook a delicious and healthy pate of buckwheat with chicken liver. Great for canapes with black toast.
Servings
4
Cook Time
25minutes
Servings
4
Cook Time
25minutes
Ingredients
Instructions
  1. Take the buckwheat kernels, pour water in a ratio of 1 to 2, bring to a boil and cook until tender for 20 minutes on low heat. Cut onion and garlic into cubes and fry until transparent in vegetable oil. Although the shape of the slice and the size do not matter in principle, because everything will be crushed anyway.
  2. Add the chopped mushrooms and fry for a couple of minutes.
  3. Lay out the chicken liver, fry, stirring.
  4. Add a mixture of soy sauce, coriander and freshly ground pepper, stir and simmer for 15 minutes on low heat with the lid closed.
  5. To the liver stew, put the ready buckwheat, mix, turn off the heat, let it cool down a little.
  6. Chop the liver with buckwheat with a meat grinder or blender. Add cream if the mixture is too thick.
  7. Put the finished pate in jars or wrap in foil, put it in the refrigerator for complete cooling.
  8. Serve the pate, as usual, with bread, sprinkled with green onion feathers. Enjoy your meal!
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