This is a classic, all-purpose snack, party food, and travel companion. Make it a day or more before serving. (I do like to eat some when fresh and slightly warm – right out of the food processor to the plate.)
Unlike most loaf-style paté, this will keep in the freezer without much damage to its texture. I suggest you keep some on hand in the freezer at all times!
Chicken Liver Paté with Mushrooms
Although this is a fairly easy dish, allow 2 to 3 hours for preparation, because the onions sweat slowly and the livers must cool before you purée them with the butter. If you are in a hurry, you can increase the heat to reduce the sauté time. Do not rush hot livers at the purée step, however.
1 C diced red salad onion or yellow onion
8 oz. fresh white button or crimini mushrooms, cleaned, dry, sliced, divided
5- 6 T ghee or butter, divided for sautéing
2 garlic cloves, mashed
¼ tsp. dried yellow mustard powder
½ tsp. dried dill
½ tsp. dried rosemary powder
½ C white or red wine
½ tsp. sea salt
1 lb. chicken livers
1 T fresh lemon juice (or use lemon verbena and 2 tsp. white wine vinegar)
4 T butter
- Melt 2 T ghee or butter in large skillet. When hot, add the onion. Stir until the onions begin to brown.
- Turn the heat to very low and allow the onions to sweat and caramelize for 20 minutes.
- Turn up the heat, push the onions to one side, add 2 T butter to the same skillet. When butter foams, add about 2/3 of the mushroom slices and brown the mushrooms on both sides. Move them to one side.
- Lightly brown the remaining mushrooms. Stir the onions and mushrooms together, turn the heat down to low, cook for 5 minutes more.
- Add the garlic, mustard, and herbs. Add the wine to deglaze the pan. Scrape up the flavorful bits as the liquid reduces for few minutes. Remove the seasoned vegetables from the skillet into a large covered bowl.
- Add 1 – 2 T more ghee or butter to the skillet. When hot, add the chicken livers, sprinkle the salt over them and cook them about 4 minutes on each side, until browned and slightly pink on the inside. Do not overcook.
- Transfer to the bowl with the onions. Allow the livers to cool to room temperature – this is an essential step.
- Use a food processor fitted with a metal blade to process the mushrooms, onions, herbs, chicken livers, lemon juice, and butter to a mostly smooth paste.
- Place in mold or crock, or small containers such as 4 ounce mason jars, and chill completely. This is best if made at least a day ahead. Freeze any portion that will not be used up in 5 days.
- Chill at least overnight, but preferably for a day or two. Soften the paté at room temperature for 30 minutes before serving.
- Serve at room temperature, or slightly chilled with cut up raw vegetables (lettuce ribs, radishes, cucumber slices).
Optionally garnish with crispy fried sage leaves. Feel free to top with melted clarified butter before chilling. This makes it look nice.