Mushroom and Chicken Liver Pâté

    Mushroom and Chicken Liver Pâté

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    About this recipe: This is my own version of a richly flavoured chicken liver pâté.

    Serves: 8 

    • 2 tablespoons butter
    • 450g chicken livers, trimmed and chopped
    • 1 medium onion, finely chopped
    • 200g mushrooms, chopped
    • 3 rashers bacon, chopped
    • 2 cloves garlic chopped
    • ½ teaspoon dried thyme
    • 1 large bay leaf
    • ½ teaspoon dried rosemary
    • 2 large egg yolks
    • 3 tablespoons milk
    • 2 tablespoons heavy cream
    • 2 tablespoons sherry
    • 2 teaspoons flour
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 degrees C.
    2. In a large frying pan, melt butter over medium heat and add chicken livers. Then add the onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.
    3. When chicken livers are tender and no longer pink, remove the bay leaf, and process liver mixture in a food processor until smooth. While processing, add egg yolk, milk, cream, sherry and flour. Season with salt and pepper to taste.
    4. Transfer to two shallow glass baking dishes and bake in preheated oven for 1 hour until a knife inserted comes out clean and dry. Serve with toast and a salad garnish.

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