Liver pie with mushroom sauce
Liver pie with mushroom sauce is a simple and very spectacular pie for the festive table. Simple products, easy to cooked, what else is needed before the festive bustle. Additionally, the cake can be decorated by placing lettuce leaves around the perimeter of the plate. And, perhaps even the most important thing, the cake is cooked without adding flour, the flour is replaced with cornstarch. Liver pie with gluten-free mushroom sauce.
Mushroom sauce liver pie ingredients
Mushroom sauce liver pie recipe
To cooked the recipe for liver pie with mushroom sauce cut onion, potatoes, cabbage and liver into small pieces and scroll in a meat grinder.
Pour a small amount of vegetable oil into a preheated pan. Using a ladle, pour in the minced liver, about 2 ladles. Fry liver pancakes on all sides, covered over medium heat.
Set aside 3-4 mushrooms and chop the rest. Put the chopped mushrooms in a dry frying pan, season with salt and pepper. When the liquid from the mushrooms has evaporated, add butter and fry until golden brown.
Grate the carrots, melt the butter in a frying pan, put the carrots and lightly fry. Mix carrots, sour cream and fried mushrooms, add chopped herbs and stir. Chill the sauce well.
Cut the previously deposited mushrooms into plates. Place the mushrooms in a skillet with a little butter. Sprinkle mushrooms with salt, ground pepper and fry on all sides until golden brown. These mushrooms will be needed for decoration.
Coat cake with cream, garnish with fried mushrooms and herbs. Place the prepared cake in the refrigerator for 1-2 hours so that the cream soaks the cakes. Even if the cream or cakes were not cold enough and the cream dripped, it's okay. The cream that has flowed out can be served as a sauce for a cake or poured over the cake when serving.