Chicken Liver Pate with Mushrooms

    1 hour 15 minutes

    This simple chicken liver pate with bacon, onion and mushrooms is seasoned with fresh thyme, rosemary, garlic and a dash of sherry. Serve with toast or crackers.

    8 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 450g chicken livers, trimmed and diced
    • 1 medium onion, finely diced
    • 200g mushrooms, diced
    • 3 rashers bacon, diced
    • 2 cloves garlic, diced
    • 1/2 teaspoon dried thyme
    • 1 large bay leaf
    • 1/2 teaspoon dried rosemary
    • 2 large egg yolks
    • 1/4 cup milk
    • 2 tablespoons thickened cream
    • 2 tablespoons sherry
    • 2 teaspoons flour
    • salt and freshly ground black pepper to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. In a large frying pan, melt butter over medium heat and add chicken livers. 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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    Reviews in English (3)


    Can this be frozen in advance?  -  14 Oct 2012  (Review from Allrecipes UK & Ireland)


    Made this pate for a starter on xmas day. went down a treat. tastes just as good as the stuff you buy in my opinion.  -  10 Jan 2010  (Review from Allrecipes UK & Ireland)


    Made thus as never made pate before, easy to use recipe and tastes great!  -  12 Nov 2011  (Review from Allrecipes UK & Ireland)