Mushroom and chicken liver pate

Mushroom and chicken liver pate


5 people made this

About this recipe: A tasty chicken liver pate with mushrooms, shallots, garlic and brandy. Delicious on toast with a salad!

fatbear Bedfordshire, England, UK

Serves: 8 

  • 15g butter
  • 450g chicken livers, trimmed and chopped
  • 250g mushrooms, chopped
  • 2 shallots, finely chopped
  • 2 cloves garlic, chopped
  • salt and pepper to taste
  • 100g fresh breadcrumbs, slightly moistened with water
  • 2 large egg yolks
  • 1 dessertspoon plain flour
  • 60ml milk
  • 60ml double cream
  • 3 tablespoons brandy
  • 75g butter

Prep:15min  ›  Cook:1hr  ›  Extra time:4hr chilling  ›  Ready in:5hr15min 

  1. Preheat the oven to 170 C / Gas 3. Grease two shallow glass baking dishes.
  2. Add the 15g butter, livers, mushrooms, shallots and garlic to a frying pan over medium heat. Cook until the livers are tender and no longer pink.
  3. Add the contents of the frying pan to a food processor. Begin processing till smooth, then add the breadcrumbs, yolks, flour, milk, cream and brandy. Process for another minute until well combined.
  4. Transfer the mixture to the prepared baking dishes. Place in the preheated oven and bake for 1 hour, or until a knife inserted in the centre comes out clean.
  5. Melt 75g butter in a pan or in the microwave, then pour over the top of the pate. Cover with cling film and chill in the fridge for 4 hours or overnight.

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