Vegetarian homemade liver sausage made from mushrooms

Ingredients for 1 servings:

• 250 g mushrooms, brown or white
• 3 onions
• ½ bunch parsley
• 125 g butter
• some oil for frying
• 1 tbsp balsamic vinegar
• 1 tbsp, sautéed mustard seeds
• 1 tbsp, leveled vegetable stock powder
• lots of marjoram
• 1 pinch of salt
• some pepper
• e.g. rosemary
• e.g. oregano
• possibly thyme
• Water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

tastes like it used to, only vegetarian and fast

This recipe makes enough for about 2 small jars of liverwurst. Roughly chop the mushrooms, onions, and parsley. Crush the mustard seeds. Melt the butter with a little oil in a deep pan over medium heat. Briefly fry the mustard seeds. Add the onions to the pan and sauté briefly until translucent. Add the mushrooms. They absorb the oil quite quickly, so deglaze with a little water immediately afterward—not too much at first; it’s better to add more later. It should only be sautéed, not fried. Now add the vegetable stock, salt, and pepper. Don’t be too stingy with the pepper, but also with the salt. Anyone who has ever made sausage knows that the flavor comes almost entirely from the spices. But you shouldn’t oversalt it either. Now add plenty of marjoram. I always dust the entire pan with marjoram. If you like, you can add a little rosemary, oregano, or perhaps even thyme. You should be more careful here, though. I usually only add a few crumbs of rosemary. Then everything is simmered for about 5-10 minutes, until the mushrooms are soft. Not too long! Add a little water now and then if necessary, so that everything simmers in a thick sauce. The bottom of the pan should be covered with about 1 cm of sauce. Finally, add the vinegar. Now you can remove the pan from the heat. Sprinkle with the parsley and puree with a hand blender until you get a paste. Pour the mixture into jars and let it cool. Since experience has shown that the mushroom paste often turns out a little different, here are a few pitfalls: – tastes too much of mushrooms: simmered for too long or too vigorously; the black mushrooms also have a very strong flavor of their own, so use brown or white ones instead – too firm: add more water or possibly more fats (butter, oil) – sweet: this is due to the onions; Just add a little more salt or vegetable broth and pepper. The original recipe is from a small booklet, but I had to adapt it quite a bit. But now this vegetarian mushroom paste tastes almost identical to the good old homemade liver sausage I remember from back in the day. Try it out with family and friends; they won’t notice the difference!