Delicate liver cake with mushrooms
Miscellaneous / / September 12, 2021
Try the liver cake with a fragrant mushroom filling, soft chicken liver cakes and mayonnaise cream. This is delicious.
- Recipe author: Irina Sakharova
- After preparation, you will receive 6 servings
- Total recipe preparation time: 240 minutes
Ingredients
- Chicken liver 600 g
- Onions 2 pieces
- Potato 1 piece
- Eggs 4 pieces
- Salt to taste
- Ground black pepper to taste
- Flour 3 tbsp. spoons
- Vegetable oil 1½ tbsp. spoons
- Champignons 450 g
- Garlic 3-4 cloves
- Greens 4-5 branches
- Mayonnaise 100 g
- Cheese 50-70 g
Cooking method
Rinse the liver. Remove fat, blood clots and ducts.
Chop the liver, one onion, and one potato in a food processor. Mix them with 2 eggs, salt and pepper.
Add flour and mix thoroughly so that no lumps remain.
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Lightly grease a frying pan and bake liver pancakes on it until golden brown on both sides. Cool it down.
The smaller the diameter of the cakes, the higher the cake will turn out.
Cut the mushrooms into small pieces. Fry for 4-6 minutes over medium heat with a tablespoon of oil.
When all the liquid from the mushrooms has evaporated, add the chopped onion and cook the same amount. Season with salt, pepper and cool.
Pass the garlic through a press. Chop the greens, leave a little for decoration. Mix everything with mayonnaise.
Place the first liver cake on a platter. Brush with mayonnaise cream and spread the filling into an even layer. Repeat layers in the same order.
Leave the finished cake in the refrigerator for 2-3 hours.
Boil the remaining eggs hard and cool. Grate part of it on a fine grater together with cheese, cut part into large pieces.
Take the cake out of the refrigerator. Sprinkle with cheese, grated egg and herbs. Decorate with large pieces of eggs.
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