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Favorite pate?


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Favorite pate?

Teague | Apr 2, 2014 09:28 PM

I love chicken liver pate, and also love mushroom pate (from my very young days cooking in vegetarian restaurants). I have been making liver pate relatively often, but just made some using a half pound of mushrooms (portobello) to a pound of chicken livers. It tastes great. Chicken liver pate never tastes right to me without brandy.

Here's what I did - cook well drained, dried off chicken livers (cut in half mostly) in about 4T sweet butter in a saute pan until just barely cooked through and not-quite-pink in the middle. Pour into blender (not the vitamix, it's too thorough somehow). Then turn up the heat add 2 T more of sweet butter and saute the sliced mushrooms fast, get them crispy brown on the outside, add a half of a small diced onion, turn the heat down a little and slug on a couple of T of brandy. Cook the mushrooms and onions until soft and the brandy has evaporated. Add to the chicken livers with 1/2 t salt or so and lots of ground pepper. Blend until smooth, add another couple of teaspoons or maybe a tablespoon of brandy during that endeavor.

So good. I've been eating it on toast for breakfast, and the dog also loves the stuff. What is your favorite recipe? I want to branch out.

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