Beef Liver and Mushroom Pudding

Beef liver, Water, Egg, Sour cream 30%, Onion, Butter, Dried birch boletes, Almond flour, Table salt

Slice: 8 min. Let it stand: 20 min. To boil: 10 min. Fry: 10 min. Cool down: 5 min. Blend or grind: 5 min. Mix: 5 min. Whisk with a mixer: 5 min. Bake in the oven: 40 min. To boil: 5 min.

Soak the dried birch boletes (50 g) in the water (360 g) for 20 minutes, then boil them for 10 minutes, rinse, chop finely, and reserve the mushroom broth. Use butter (100 g), dividing it into 15 g for the liver, 15 g for the dish, and 70 g for the sauce.

Finely chop the beef liver (600 g) and onion (100 g). Fry them in the butter (15 g) until the liver is cooked, cool, and pass them through a meat grinder.

Mix the liver mixture with the mushrooms and sour cream 30% (200 g), dividing it between the mixture and the sauce, then add the egg yolks from the eggs (220 g total), table salt (3 g), and almond flour (45 g), dividing it into 15 g for the mixture, dish, and sauce. Beat the whites from the same egg portion separately and fold them in gently.

Grease a dish with the remaining butter (15 g), dust it with the remaining 15 g of almond flour, transfer the mixture, cover with foil, and bake at 180 °C for 40 minutes.

For the sauce, rub the butter (70 g) with the remaining 15 g of almond flour, gradually pour in the mushroom broth (360 g), and add the remaining sour cream 30% (100 g). Boil for 5 minutes until thickened and serve the pudding with the sauce.