WILD MUSHROOMS WITH LOCAL SUPERFOOD
Every year as long as I remember since I was a child, Coprinus comatus mushrooms (also called shaggy ink cap, lawyer’s wig or shaggy mane) have been coming up in my parents lawn every autumn. This year is no exception and one of our favourite ways to eat these tasty wild mushrooms is making an open sandwich with homemade Danish style pate and chopped Coprinus comatus mushrooms fried in smoked pig fat.
The bread is homemade quinoa-chia “rye bread” which is gluten and dairy free and you can check out the recipe.
This Danish style pate is my mum’s recipe and it’s made from pig livers that we’ve bought from a local farm that raises free range organic pigs. Liver is a superfood, which most people aren’t aware of. For most people it’s a superfood much less exotic than special berries or plants from the rainforest that has been shipped a long way to get to you.
Liver has a higher content of micronutrients than for example kale and spinach but it’s essential to eat meat and organ meats from animals that have been raised on pastures without hormones, antibiotics or commercial feed. For example, meat from pasture-raised animals has 2-4 times more omega-3 fatty acids than meat from commercially-raised animals. That said, fruits and vegetables are rich in phytonutrients like flavonoids and polyphenols that aren’t found in high concentrations in meats and organ meats, so fresh produce should always be a significant part of your diet.
Chris Kresser says that “a popular objection to eating liver is the belief that the liver is a storage organ for toxins in the body. While it is true that one of the liver’s roles is to neutralize toxins (such as drugs, chemical agents and poisons), it does not store these toxins. Toxins the body cannot eliminate are likely to accumulate in the body’s fatty tissues and nervous systems. On the other hand, the liver is a storage organ for many important nutrients (vitamins A, D, E, K, B12 and folic acid, and minerals such as copper and iron). These nutrients provide the body with some of the tools it needs to get rid of toxins.”
500 g Pig liver
250 g Speck
50 g Anchovies
1 Brown onion
3 tbsp Sourgum, arrowroot or rice flour
250 ml Bone broth
1/2 tsp Paprika
3/4 tsp Dried thyme
1/2 tsp Dried oregano
1/2 tsp Salt or to taste
Trim connective tissue and tough veins from the liver. Now mince liver with speck, anchovies and onion. You can mince the onion at the end as it will push out any liver and speck that’s left inside the mincer.
Mix the minced liver, speck, anchovies and onion with the rest of the ingredients until combined well.
Pour the raw pate mix into oven-safe dishes or storage containers to put in the freezer. We like to store them in portion size oven-safe dishes and freeze the pate so that we cook the pate just before eating as they are truly delicious warm.
If you don’t have mushrooms, I also like to enjoy having pate on bread with fresh cucumber, pickled beetroot or other picked vegetables or use it as a dip with celery.
If you want to know more about mushrooms, you can read my previous post below
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