Chicken Liver and Mushroom Pate

    7 hours 15 minutes

    This is a lovely rustic French pate made with morel mushrooms, pork mince and chicken livers. It is easier to make than you might think!

    12 people made this

    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…

    Easy Chicken Liver and Morel Pate
    Easy Chicken Liver and Morel Pate
    Easy Chicken Liver and Morel Pate
    Easy Chicken Liver and Morel Pate

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    Reviews in English (1)


    This was relatively easy but the end result was more of a meatloaf than a pate. Bit salty too so if I do this again I'd halve the salt and increase the pepper or add paprika.  -  27 Dec 2013  (Review from Allrecipes UK & Ireland)