Save on Pinterest

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


  • 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


  • 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.

Recommended Video


Click stars to rate
Average Rating:
  • karin
    Nov 18, 2019

    I have used this exact recipe for many years. It is not only delicious but also super easy.

  • cast_iron_king
    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.