NEXT RECIPE >

TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 1/4 pound fresh mushrooms, finely chopped
  • 1 tablespoon butter
  • 1 package (8 ounces) braunschweiger
  • 1/2 cup sour cream
  • 1 tablespoon finely chopped green onion
  • 1/2 teaspoon Dijon mustard
  • Dash cayenne pepper
  • Minced fresh parsley

Nutritional Facts

2 tablespoon: 96 calories, 8g fat (4g saturated fat), 39mg cholesterol, 232mg sodium, 1g carbohydrate (1g sugars, 0g fiber), 3g protein .

Directions

  1. In a skillet, saute mushrooms in butter until tender. Remove from the heat. stir in the braunschweiger, sour cream, onion, mustard and cayenne; mix well. Press into a 1-1/2 cups bowl lined with plastic wrap. Cover and refrigerate until serving. Invert onto a plate; garnish with parsley. Yield: 1-1/2 cups.
Originally published as Mushroom Liver Pate in Taste of Home December/January 2000, p8


Reviews for Mushroom Liver Pate

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
cast_iron_king 74965
Reviewed Jan. 11, 2014

"I needed a simple liver paté for a Beef Wellington recipe, and this fit the bill! I left out the mushrooms because of the recipe I was making, but they'd be great with this. Super easy and tasty. Refrigerate overnight to really let the flavors develop. I had plenty leftover, so I've been enjoying it with various crackers."

Loading Image