Wild Mushroom Pate

Updated: Jan 2


Place lard on frying pan and fry the meat (without the liver) continuously turning meat over on a high heat. Transfer to a saucepan and cover with water, adding just enough water to cover the meat. Add pre-soaked mushrooms, but put aside a dozen pieces, add a few grains of allspice and bay leaf and simmer until the meat is tender and falling apart.

Then add the liver and cook for 15 minutes. Soak stale rolls in milk. Grind mushrooms and rolls in meat grinder about 3 times to receive a fine mesh. Add eggs and mushrooms, carefully stir until the mixture is uniform and shiny. Season with a nutmeg, salt and pepper.

Fill molds with the dimensions of 30x10x8cm the weight of 1.5kg and bake for about 80 minutes at 165`C.


Enjoy your pate!


Ingredients

300g pork jowls

300g pork shoulder

250g pork liver

100g wild mushrooms

100g onion

6 eggs

400ml milk

2 stale rolls

100g lard

allspice and bay leaf

nutmeg, salt and pepper to taste

Moszna Zamek sp. z o.o.

Moszna, ul.Zamkowa 1

47-370 Zielina Moszna

www.moszna-zamek.pl