Beef Liver Rillettes with Mushrooms

Trim beef liver (400 g) of membranes and large vessels, then cut it into large pieces. Dice onion (200 g), carrot (100 g), and mushrooms (200 g) finely.

Heat ghee (20 g) and fry the liver for 8-10 minutes until the outside is fully darkened and the inside is no longer bloody. Transfer the liver to a blender, pour in water (80 g), and blend into a thick paste.

In the same pan, fry the onion, carrot, and mushrooms for 12-15 minutes until soft and until excess moisture has evaporated. Add them to the liver with salt (6 g) and black pepper (2 g), then blend again or stir well if you want a coarser texture.

Cool the rillette completely and refrigerate it for at least 1 hour so it firms up. Serve cold or use it for keto sandwiches and appetizer bites.