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Liver Pate
Tuesday, March 26, 2024 8:35 PM
3 Tbsp butter
1 Pound Organic Chicken or Duck livers, or a combination
½ Pound mushrooms, washed, dried and coarsely chopped
1 Bunch green onions, chopped
2/3 Cup dry white wine
1 Clove garlic, mashed
½ Tsp dry mustard
¼ Tsp dried dill
¼ Tsp dried rosemary
1 Tbsp lemon juice
½ Stick butter, softened
Sea Salt
Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with softened butter. Season to taste.
Keep in an airtight container in the refrigerator.
1 Pound Organic Chicken or Duck livers, or a combination
½ Pound mushrooms, washed, dried and coarsely chopped
1 Bunch green onions, chopped
2/3 Cup dry white wine
1 Clove garlic, mashed
½ Tsp dry mustard
¼ Tsp dried dill
¼ Tsp dried rosemary
1 Tbsp lemon juice
½ Stick butter, softened
Sea Salt
Melt butter in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with softened butter. Season to taste.
Keep in an airtight container in the refrigerator.
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