Mushroom liver cake

Ingredients for making liver cake with mushrooms.

For liver cakes:

  1. Chicken or turkey liver 600 grams
  2. Sour cream 100 grams
  3. Chicken egg 1 piece
  4. Wheat flour 50-60 grams
  5. Salt to taste
  6. Vegetable oil for frying
  7. Freshly ground black pepper to taste

For filling:

  1. Fresh champignons 300-400 grams
  2. Onions medium size 2-3 pieces
  3. Hard cheese 200 grams
  4. Garlic medium sized 2-3 cloves
  5. Fresh dill greens 2-3 branches
  6. Mayonnaise to taste
  7. Refined vegetable oil for frying
  8. Butter 50-70 grams - for frying
  9. Salt to taste
  10. Freshly ground black pepper to taste
  • Main ingredients: Liver, Mushrooms
  • Serving 10 Servings


Cutting board, wooden spatula, kitchen knife, frying pan - 2 pieces, a stove, a tablespoon, a meat grinder or a blender, a medium bowl, a hand whisk, a scoop, a flat serving dish, a small bowl - 2 pieces, a plate - 3 pieces, a saucer, deep bowl, medium grater, garlic squeezer, cling film, flat plate

Cooking liver cake with mushrooms:

Step 1: prepare the liver.

We wash the liver well under running warm water and put it on a cutting board. Using a knife, we clean the component of the films and bile ducts. Then, if necessary, cut the liver into several parts and transfer to a medium bowl.

Now we need to grind the component to a liquid state. We can do this in two ways. First: put the pieces of the liver into the blender bowl and chop everything at high speed until smooth. Second: using a meat grinder with a fine grill, grind the component directly into a medium bowl. In any of the options, the liver should turn out to be a liquid mass without large pieces.

Step 2: prepare the dough for liver pancakes.

In an bowl with chopped liver, add the egg and sour cream. Using a tablespoon or hand whisk, thoroughly beat everything until smooth.
Then, to taste, pour here freshly ground black pepper and salt, as well as flour. Again, mix everything with improvised stock until a thick mass is formed. That's it, the liver dough is ready!

Step 3: prepare liver pancakes.

In the first pan, pour a small amount of vegetable oil and put on medium heat. When the contents in the container are well warmed up, slightly tighten the burner and begin to fry the pancakes. Using the scoop, pour the liver dough here so that it spreads over the entire surface. Attention: so that there are no holes on the pancake, it is necessary from the very beginning to twist the pan in all directions, evenly distributing the liquid mass. Fry the dough on one side for 1-1.5 minutes. As soon as the pancake begins to brown along the edge, immediately turn it over with the help of a wooden spatula to the other side. Attention: frying time depends on the thickness of the formation.

In this way, we fry all the pancakes and lay them on a flat plate in a stack.

Step 4: prepare the champignons.

The mushrooms are thoroughly washed under running warm water and put on a cutting board. Using a knife, if necessary, clean the hats and legs from rough and spoiled places, and then grind the mushrooms in pieces or layers. Move finely chopped components into a small bowl.

Step 5: prepare onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Then put the component on a cutting board and grind it into cubes. Pour finely chopped onions into a clean plate and leave them aside for a while.

Step 6: prepare the garlic.

We put the garlic on a cutting board and lightly press down with the edge of the knife. Next, with clean hands, peel the cloves from the husks and rinse under running water.

Using a garlic squeezer, grind the ingredients directly over a clean saucer and leave it alone for now.

Step 7: Prepare Hard Cheese

Using a medium grater, grate hard cheese directly on the cutting board. Immediately after this, pour the chips into a clean plate and wrap with cling film. This must be done so that the component does not weather, while we are preparing the remaining products.

Step 8: prepare the dill.

We wash the dill under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and pour into a free plate.

Step 9: prepare the filling.

We put the second pan on a small fire and let it heat well. Then put a piece of butter here and pour a little vegetable. We are waiting for everything to melt and warm up to the desired temperature. Now pour the chopped onion here, slightly salt and, occasionally stirring with a wooden spatula, cook it until soft and transparent for 20-25 minutes.
After the allotted time has passed, gently move the component back to the plate so that the oil remains in the pan. We pour it into a deep bowl, leaving about one tablespoon in the container.

Without turning off the burner, we continue to cook the filling. Put the crushed champignons in the pan and lightly sprinkle them with salt. When the mushrooms start juice, increase the heat and, occasionally stirring them with a wooden spatula, simmer until all the liquid has evaporated. At the end, pour the oil remaining in the bowl and fry the mushrooms until a soft golden crust appears. Turn off the burner, and move the mushrooms from the pan back into a small bowl. We spread the onion here and, if desired, sprinkle with a small amount of salt and freshly ground black pepper.

Using a tablespoon, mix everything well until smooth. This will be our first and most basic filling.

Now put in a clean small bowl cheese chips, chopped garlic and dill. Also, using a tablespoon, mix everything well until smooth. We get a second flavored cheese filling with piquant spiciness.

Step 10: prepare a liver cake with mushrooms.

We spread the liver pancake on a large flat plate and with a tablespoon, grease it with a small amount of mayonnaise. Then spread the mushroom filling on top of it so that it completely covers the base of the cake. We place the second pancake and in the same way we grease it with sauce. Now cover it with cheese filling and repeat the procedure from start to finish.

Lubricate the sides and top of the cake with mayonnaise and decorate with a couple of sliced ​​champignons and sprigs of dill. I, depending on the season, decorate the dish with various ingredients. This time, I had a few tomatoes and bell peppers in my fridge. So that the cake is well saturated with the filling, carefully wrap it with cling film and put it in the refrigerator for 3-4 hours. I usually leave it all night, and in the morning I treat everyone at the dinner table.

Step 11: serve the liver cake with mushrooms.

When the cake is well saturated with the filling, we take it out of the refrigerator and release it from the cling film. If desired, the dish can be cut into portions and only then served at the dining table. I am surprising my friends and family with a whole cake so that they can improve its beauty and arouse appetite.
Bon appetit to all!

Recipe Tips:

- chicken and turkey liver are cooked on time almost the same, so you can use either of the two to prepare the dish;

- instead of champignons, oyster mushrooms, chanterelles, boletuses and other mushrooms are also suitable for filling. The main thing is that they are tested and safe for your health;

- liver cake can also be decorated with finely chopped green onions.