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Mushroom Liver Pate

"It's easy to make this smooth, zippy spread," says Linda Rock of Stratford, Wisconsin. "And it tastes oh, so good!"
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    1-1/2 cups

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

Directions

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

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