Warm homemade liver pate with cream stewed chanterelles

Shopping List for 2 adults

200 g liver pate 40 g chanterelles, dried or 200 g chanterelles, fresh 4 to 6 tbsp. whipped cream 1 small shallot, finely chopped 1 clove garlic, finely chopped 1 tbsp. Soy sauce 1 tsp. Fish sauce 20 to 40 g butter 2 slices walnut bread, thickly sliced Salt and pepper from the mill Accessories: 4 slices of toasted bacon First a few facts: My fishing buddy Bent and I were in the woods yesterday - early October - to find chanterelles. We visited our "secret" place, far from the main road. What a sight - finally the forest floor was filled with small and large chanterelles. We got a good portion to take home approx. 1500 grams. Hence this recipe. I got 800 grams of cleaned chanterelles. They were air dried in the oven at 45 °C for 4 hours and 30 minutes. Dried weight was 180 grams, a shrinkage of 620 grams or 78%. The chanterelles that are not eaten now and here are air dried, vacuum packed and put in the freezer for later use.

I am an angler in Scandinavia Home Recipe No. 127 Warm homemade liver pate with cream stewed chanterelles

Procedure without liability: The dried and thawed chanterelles are put in water 1 hour before they are to be used for the dish. Put the sliced onions and garlic on the pan with a little butter. Fry them briefly - until they are clear - put the drained chanterelles on the pan and fry it all for a few minutes. Pour whipping cream by in appropriate amount 4 to 6 tablespoons. Stir around the pan while the whipped cream "bubbles" and thickens / shrinks to a suitable creamy consistency. Now taste the cream stewed chanterelles with Soy sauce, fish sauce, salt and pepper from the mill. Keep it warm until the bread with liver pate is done. Two slices of good bread - here walnut bread - are coated with a thick slice of homemade liver pate. In a clean pan, add a little butter, in which the bread - with the liver pate up - is lightly fried until the liver pate is warm and the bread has not been branked underneath. Serving: The bread is placed on a lunch plate and the cream stewed chanterelles are spread over the two loaves with liver pate. Decorate: Can be decorated with a little green: Cress, basil or dill. (We had nothing this day). Drink: Try an Albani 1859. It is wonderfully good for the dish. We found some bottles on offer - DKK 10 each. Tip: A few slices of bacon can also be used as a garnish / accessory.