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Mushroom Liver Pate

By: Linda Rock  
"'It's easy to make this smooth, zippy spread,' says Linda Rock of Stratford, Wisconsin. 'And it tastes oh, so good!'"

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 110 people have saved this

What to Drink?

Wine Pinot Noir
Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

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

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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2007 by DEEVA1 
I love this spread. It so reminds me of the dinner parties that my parents held when I was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2009 by clayzzle 
Absolutely delicious! But the mold didn't quite work out for me- seemed kinda pointless. Taste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2007 by Juliamarie78 
Really enjoyed this recipe. I used "tofutti" imitation sour cream, since we have a dairy allergy. MORE

 
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