Mushroom and chicken liver pâté

Mushroom and chicken liver pâté


15 people made this

About this recipe: This is my own version of a richly flavoured chicken liver pâté.


Serves: 8 

  • 2 tablespoons butter
  • 450g (1 lb) chicken livers, trimmed and chopped
  • 1 medium onion, finely chopped
  • 1 (200g) punnet mushrooms, chopped
  • 3 rashers bacon, chopped
  • 2 cloves garlic chopped
  • 1/2 teaspoon dried thyme
  • 1 large bay leaf
  • 1/2 teaspoon dried rosemary
  • 2 large egg yolks
  • 3 tablespoons semi-skimmed milk
  • 2 tablespoons double cream
  • 2 tablespoons sherry
  • 1 dessertspoon flour
  • salt and freshly ground black pepper to taste

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Preheat oven to 180 C / Gas mark 4.
  2. In a large frying pan, melt butter over medium heat and add chicken livers. Add onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.
  3. When chicken livers are tender and no longer pink, remove 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. 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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Reviews (3)


Can this be frozen in advance? - 14 Oct 2012


Made this pate for a starter on xmas day. went down a treat. tastes just as good as the stuff you buy in my opinion. - 10 Jan 2010


Made thus as never made pate before, easy to use recipe and tastes great! - 12 Nov 2011

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