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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!'"

Rate/Review | Read Reviews (7)

What to Drink?
	Pinot Noir

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

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

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.