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St George’s Mushrooms with Chicken Liver Pâté on Toasted Sourdough

Pan-seared St George's mushrooms and homemade chicken liver pâté served on toasted sourdough with wild garlic and parmesan.

AppetiserSpringMushroomPâtéChicken LiverSourdough
Estimated Nutrition
Calories
1284.2
kcal / serving
2568.4 kcal total
Carbs
36.4g
per serving
72.8 g total
Fat
109.2g
per serving
218.4 g total
Protein
39.3g
per serving
78.6 g total
Cook Time
25
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
ml
Milk
to soak the livers
200
g
Butter
for the pâté
50
g
Butter
for the mushrooms
30
g
Parmesan
grated
GrainsCereals
2
slice
Sourdough Bread
Liquids
150
ml
Red Wine
20
ml
Chicken Stock
approximately 4 tsp
Meat
200
g
Chicken Liver
cleaned
NutsSeeds
1
pinch
Thyme
leaves only
1
piece
Garlic
clove, sliced
1
tsp
Parsley
chopped
OilsFats
1
ml
Oil
dash for frying
Other
1
piece
Garlic Flowers
for garnish
Vegetables
1
piece
Banana Shallot
sliced
200
g
St George’S Mushroom
halved
30
g
Wild Garlic Leaf
picked and washed

Method

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