Chicken Liver and Mushroom Pate

Chicken Liver and Mushroom Pate


5 people made this

This is a lovely rustic French pate which is easier to make than you might think. Watch this recipe being made in the Allrecipes Chicken Live Pate Video.


Serves: 10 

  • 20g dried morel mushrooms
  • 100ml warm milk
  • 1 tablespoons cognac
  • 200g chicken livers
  • 200g unsmoked ham
  • 2 large cloves garlic
  • 250g pork mince
  • 1 egg
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 bay leaf

Preparation:15min  ›  Cook:1hour  ›  Extra time:6hours chilling  ›  Ready in:7hours15min 

  1. Preheat oven to 180 degrees C. Soak the morel mushrooms for 20 minutes in milk and cognac.
  2. Meanwhile, place the chicken liver, ham and garlic in a food processor. Process until smooth and well combined then add the pork mince, egg, pepper and salt. Process again until it is smooth and well combined.
  3. Drain and dice the mushrooms then stir them into the meat mixture. Tip pate mixture into a greased terrine mould. Smooth the top then gently press in the bay leaf on top.
  4. Bake for 1 hour in the preheated oven. Remove from oven and allow to cool to room temperature then chill in the fridge for at least 6 hours.

Watch a video of it being made…

Rustic Chicken Liver and Morel Pate
Rustic Chicken Liver and Morel Pate

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate