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Baked pâté with mushrooms and chili pepper in the oven
Instructions
Place the liver pâté in a heat-resistant baking dish. I use a glass or clay dish – ceramic heats the most evenly and holds the heat for a long time. It is better to use homemade pâté made from natural liver – shop-bought ones often contain emulsifiers that give an unpleasant texture when heated.
Sprinkle the pâté with spices and dried herbs – thyme, basil, dried garlic, allspice and bay leaf. Dried herbs open up more deeply during baking than fresh ones, which makes them ideal for the oven. Remove the bay leaf at the end – it turns bitter after prolonged contact.
Add the sea salt and olive oil. The oil should cover the pâté completely in a thin layer – this creates a protective barrier against drying out and gives a glossy crust during baking. Without oil the top layer will crack.
Slice the champignons into thin pieces 2–3 mm thick. It is better to take mini-champignons – they are more delicate in flavour and look prettier whole in a cross-section. Cut the chili pepper into rounds, removing the seeds. Arrange it over the pâté in an even layer and brush the mushroom layer with a thin layer of oil. Put it in the oven for 15 minutes at 170 °C.
Let the finished pâté cool completely to room temperature in the same dish, then put it in the refrigerator for an hour. Serve it chilled – cold pâté has the right firm texture for spreading on bread.
Tips
- 1
Use homemade pâté – it tastes better, is more natural and has no emulsifiers, which give an unpleasant texture when heated.
- 2
Olive oil on top forms a protective layer – it extends storage and keeps the pâté from drying out during baking.
- 3
Adjust the amount of chili to your own taste – a quarter is enough for a piquant aftertaste. A similar principle works in tuna pâté.
- 4
Serve with homemade croutons, toast, crackers or a crusty baguette – this hot appetiser is gone in a minute.
FAQ
How long does baked pâté keep in the refrigerator? +
In the refrigerator, in a tightly sealed ceramic or glass container, it keeps for up to 2 weeks thanks to the protective layer of olive oil on top. Before each use, press cling film directly onto the surface in "contact" fashion – this prevents an unpleasant crust from drying out. If the pâté loses its sheen, sprinkle it with olive oil before serving. The finished pâté can be frozen for up to 2 months in small individual moulds.
Can I use shop-bought pâté? +
Yes, but homemade will give the best result – a natural composition without emulsifiers and stabilisers. Shop-bought pâtés vary in firmness: runny ones need to be cooked down longer, firm ones less. When choosing a shop-bought one, look at the composition: the fewer E-additives, the better. Pâtés in glass are usually better quality than those in tins. Goose or duck pâté will give a more refined flavour than pork.
What to serve baked pâté with? +
Ideally with homemade croutons of rye or wheat bread fried until crisp, with baguette toast, crackers or crispbreads. It can be used as a filling for pies, pasties, pancakes and tartlets. It goes well with pickled onions, gherkins, homemade horseradish or mustard. Serve it with a glass of dry red wine or light beer – a classic pairing for liver appetisers.
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