Vegetarian Homemade Liver Sausage Made from Mushrooms

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g mushrooms, brown or white
  • 3 onion (s)
  • 0.5 ½ bunch parsley
  • 125 g butter
  • some oil for frying
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon, leveled mustard seeds
  • 1 tablespoon., Leveled vegetable stock powder
  • a lot marjoram
  • 1 pinch (s) salt
  • some pepper
  • rosemary
  • oregano
  • possibly thyme
  • water
Vegetarian Homemade Liver Sausage Made from Mushrooms
Vegetarian Homemade Liver Sausage Made from Mushrooms

Instructions

  1. The recipe is enough for approx. 2 small liver sausage glasses.
  2. Roughly chop the mushrooms, onions and parsley. Crush the mustard seeds.
  3. Melt the butter with a little oil in a deep pan over medium heat. Fry the mustard seeds briefly. Put the onions in the pan and sauté briefly until they are translucent. Add the mushrooms. These soak up the oil pretty quickly, so deglaze with a little water immediately afterwards - not too much at first, better add later.
  4. It should only be steamed, not fried.
  5. Now add the vegetable stock, salt and pepper. Don`t be too stingy with the pepper, but also with the salt. Anyone who has ever made sausage themselves knows that the flavor comes almost exclusively from the spices. But you shouldn`t over-salt it either.
  6. Now add plenty of marjoram. I always completely powder the whole pan once. If you want, you can add a little rosemary, oregano or possibly thyme as well. But you should be more careful here. I usually only add a few crumbs of rosemary.
  7. Now everything is simmered for about 5 - 10 minutes, until the mushrooms are soft. Not too long! If necessary, add a little water every now and then so that everything simmer in a thick sauce. The bottom of the pan should be covered about 1 cm with the sauce. Finally, add the vinegar.
  8. The pan can now be removed from the stove. Sprinkle with the parsley and puree to a pulpy mass with the hand blender. Pour the porridge into glasses and allow to cool.
  9. Since the mushroom paste is often a little different from experience, here are a few pitfalls:
  10. - tastes too much like mushrooms: steamed too long or too vigorously; The black mushrooms are also very strong in their own taste, so it is better to use brown or white
  11. - Got too firm: add more water or possibly more fats (butter, oil)
  12. - sweet: it comes from the onions; just add a little more salt or vegetable stock and pepper
  13. The original recipe is from a little booklet, but I had to modify it a lot. But now this vegetarian mushroom paste tastes confusingly similar to the good old homemade liver sausage, as I know it from before. Do the test with relatives and friends, they won`t notice the difference!

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