Liver and Mushroom Pate’
This Liver and Mushroom Pate’ recipe combines the best aspects of a vegetarian pate' with the health benefits of liver. I created this pate' to help ease people into the flavor of liver by starting with deliciously roasted mushrooms, onions, and walnuts. Those three ingredients alone are a tasty combination for any dip. You can begin making your pate' using my amounts as a base, but plan to have extra of the mushrooms, onions, and walnuts so you can adjust the flavors to your tastebuds.
This Liver and Mushroom Pate’ recipe combines the best aspects of a vegetarian pate' with the health benefits of liver. I created this pate' to help ease people into the flavor of liver by starting with deliciously roasted mushrooms, onions, and walnuts. Those three ingredients alone are a tasty combination for any dip. You can begin making your pate' using my amounts as a base, but plan to have extra of the mushrooms, onions, and walnuts so you can adjust the flavors to your tastebuds.
Chicken liver is a good one to start with if you are new to cooking liver. It is mild tasting, requires almost no prep, and cooks quickly. You can saute' it in fat, season with salt, and add it to your meal. I usually poach it in a little stock or water if I am in a rush, but the flavor will be better if you saute' it. The best way to enjoy liver is to make this pate' and then add it into whatever you are eating.
This is a flexible recipe
Plan to cook extra mushrooms, onions, and toasted walnuts when you are prepping for this recipe. Start with my amounts and then taste it for yourself after it is blended. If you find the liver too strong, add in some more mushrooms or onions or walnuts and then taste it again.
You can add more of these ingredients until you find a level that works for you.
Make sure to take notes on this recipe so you know what you did last time you made it!
Over time, you may find that you start to adapt to the flavor of liver and you can cut back on anything you changed.
Buy Extra Mushrooms and Onions for this Recipe
Plan to cook extra mushrooms and onions for this recipe! If you are following the Wahls Protocol, then you are already eating lots of onions and mushrooms. Make extra and it won't go to waste. You want more than the amounts in the ingredient list in case you need to adjust the flavors. If you really dislike liver, then adding in more of these other ingredients along with more walnuts will help you adjust to the flavors.
My favorite mushroom to use is Shiitake. They are really flavorful and popular in Japanese cooking. You might be already familiar with their high sulfur content, which is a cornerstone in the Wahls Protocol. Shiitake can be more expensive than regular button mushrooms, so if this is out of your budget, use white button mushrooms or preferably crimini as they have a stronger flavor to help mask the liver.
The Wahls Protocol and Liver
Dr. Wahls suggests eating 12 ounces a week of organ meats once you are on the Wahls Paleo level of the Protocol. Liver is rich in B vitamins, a good source of essential fatty acids and so many more minerals. (Check out page 173 of the old book, page 206 of thenew edition of The Wahls Protocol for more details about liver). You don't have to only use liver for this requirement, but it is really easy to cook and this pate' can be added to other meals during the week.
Other Uses for this Liver Pate Recipe
Add it to meatballs and meatloaf - I have made this earlier in the week and then added it to my meatball and meatloaf mix before baking it.
Add it to beef stew: I have also dropped a tablespoon into something stronger like a beef stew and I never even tasted the liver!
You can get creative with this recipe and help to follow Dr. Wahls' Protocol.
Why I Got Certified by Dr Wahls
I just recently wrote up why I decided to get certified as a Wahls health practitioner. Read more about how I use it in my cooking and go check out the requirements if you are interested in getting certified yourself.
Ingredients
2 tablespoons coconut oil or bacon fat
1 yellow onion, thinly sliced, about 2 cups raw
2 garlic cloves, minced
8 oz mushroom, sliced (shitake, button or crimini or a mix)
1 tablespoon thyme leaves, picked and chopped
½ pound fresh chicken liver
1 teaspoon salt
Fresh pepper
1 medium carrot, roasted or steamed, about ¼ cup cooked
¼ cup walnut pieces, toasted
1 tablespoon olive oil (optional)
How to Make Chicken Liver and Mushroom Pate’ Recipe
Place a medium saute pan over medium heat for about 30 seconds to let the pan heat up.
Add 1 tablespoon coconut oil and onions to the pan and saute' until soft, translucent and a little brown, about 5 minutes, stirring frequently.
Add garlic and saute for 30 seconds. Place onion mix aside in bowl and put the pan back on the heat.
Place 1 tablespoon oil into the pan and add mushrooms. Saute until soft, about 4 minutes, stirring frequently.
Add the onions back into the pan, along with the thyme and chicken livers. Cook for about 5 to 7 minutes, breaking up the livers with your spatula. Sprinkle with salt and a couple turns of pepper while you stir. Cook until the middles are no longer pink.
Pour the mixture into food processor. Add the carrot and walnuts and process until smooth. Taste and adjust seasonings as desired. Let the mixture cool a little and then add the olive oil if desired for a boost of fat and creamy texture.
Cooking Tips
Make sure to print out this recipe and take notes of what you changed so you know what you did last time you made it! Over time, you may find that you start to adapt to the flavor of liver and you can cut back on anything you changed.
The liver in the pate' will also taste less intense as it cools. The flavor is strongest when it's warm.
I hope you enjoy this recipe!!
Printer-Friendly Recipe
Liver and Mushroom Pate’
This recipe combines the best aspects of a vegetarian pate' with the health benefits of liver. I created this recipe to help ease people into the flavor of liver by adding delicious roasted mushrooms, onions and walnuts. Start off using my amounts as a base, but have extra of the mushrooms, onions and walnuts so you can adjust the flavors to your taste.
Ingredients
- 2 tablespoon coconut oil or bacon fat, divided
- 1 yellow onion, thinly sliced, about 2 cups raw
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced (shitake, button or crimini)
- 1 tablespoon fresh thyme leaves, picked and chopped
- ½ pound fresh chicken liver
- 1 teaspoon salt
- fresh pepper
- 1 medium carrot, roasted or steamed, about ¼- 1/3 cup cooked
- ¼ cup walnut pieces, toasted
- 1 tablespoon olive oil (optional)
- plus extra mushrooms, onions and walnuts if desired
Instructions
- Place a medium saute pan over medium heat for about 30 seconds to let the pan heat up.
- Add 1 tablespoon coconut oil, then add the onions to the pan and saute until soft, translucent and a little brown, about 5 minutes, stirring frequently.
- Add garlic and saute for 30 seconds.
- Place onion mix aside in bowl and put the pan back on the heat.
- Place 1 tablespoon oil into the pan and add mushrooms. Saute until soft, about 4 minutes, stirring frequently.
- Add the onions back into the pan with the mushooms, add thyme and chicken livers. Cook for about 5 to 7 minutes, breaking up the livers with your spatula. Sprinkle with salt and a couple turns of pepper while you stir. Cook until the middles are no longer pink.
- Pour the mixture into food processor. Add the carrot and walnuts and process until smooth.
- Taste and adjust seasonings as desired. Let the mixture cool a little and then add the olive oil if desired for a boost of fat and creamy texture.
Notes
- Plan to cook extra mushrooms, onions and walnuts when you are prepping for this recipe. Start with my amounts and then taste it for yourself after it is blended. If you find the liver too strong, add in some more mushrooms or onions or walnuts and then taste it again. You can add more of these ingredients until you find a level that works for you.
- Take notes on this recipe so you know what you did last time you made it! Over time, you may find that you start to adapt to the flavor of liver and you can cut back on anything you changed.
- The liver in the pate' will also taste less intense as it cools. The flavor is strongest when its warm.
- Pate’ lasts about 7 days in the fridge and freezes well! Top with a little fat before freezing to help seal in the moisture.
Other recipes that work on the Wahls Protocol:
Wahls Breakfast Hash
Guide to Dark Leafy Greens and How to Use Them
How to Lower Pain and Inflammation Through Food
**Please note, some of the links on this site are affiliate links. As an Amazon Associate I can earn from qualifying purchases, at no additional cost to you. All of the products on my site are actually used by me. I do not recommend anything that is not in my own kitchen and used in these recipes.