Better Body Clinical Nutrition


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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.

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