Chicken Liver Pate with Mushrooms

8saves
1hour15min


3 people made this

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.

angusd

Ingredients
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

Directions
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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