Chicken liver isn’t just rich in vitamins A, E, and C — it’s loaded with B vitamins, polyunsaturated fatty acids, and the natural antidepressant tryptophan, plus minerals like phosphorus, zinc, calcium, potassium, sodium, copper, iron, and selenium. Because of that dense micronutrient profile, this organ meat can boost mood, support the nervous system, promote heart and vascular health, and help keep bones and teeth strong. Mushrooms add their own benefits: they contain a plant amino acid called ergothioneine, a powerful antioxidant that slows aging. The chitin in mushrooms stimulates sluggish intestines and can ease age-related constipation, while mushroom prebiotics such as beta-glucans improve gut microbiota. The sugar trehalose in mushrooms also helps prevent atherosclerosis and fatty liver disease. Regularly eating mushrooms can help regulate carbohydrate metabolism, lower diabetes risk, reduce the chance of age-related dementia, and even fight the ‘smell of old age’ caused by lipid peroxidation. So let’s make a healthy dish: mushroom and liver pâté.
Ingredients: chicken liver — 500 g, champignon or wild mushrooms — 100 g, eggs — 4, bread — 100 g, milk — 100 ml, butter — 30 g, onions — 2, carrots — 1, sunflower oil — for frying, nutmeg — a pinch, salt and pepper — to taste.
Sauté the chopped mushrooms, carrots, and onions in sunflower oil. Soak the bread in milk (do not squeeze it out) and melt the butter. Place everything in a food processor or blender with the cleaned liver. Blend until smooth and pour the mixture into a baking dish lined with parchment paper. Cover with foil and bake the pâté in the oven at 180°C. After 30 minutes, remove the foil and bake for another 30 minutes, for a total of one hour.
Life Hack
Remove the pâté from the oven as soon as it’s done, let it cool in the dish, then refrigerate for 12 hours to ensure clean, easy slices.
