Ingredients
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- 400g chicken livers, cleaned and trimmed (see note)
- 6 medium-sized (about 7cm) portobello mushrooms, halved
- 2 tablespoons Pedro Ximénez sherry, brandy or cognac
- 2 tablespoons thyme leaves, plus a few sprigs to top
- 100g cream cheese
- 100g butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chicken liver and wild mushroom pâté | Taste of France®
tasteoffrancemag.com
Chicken Liver, Mushroom and Almond Paté Recipe
pillsbury.com
Chicken Liver and Mushroom Pâté from The Times Cookery Book by Katie Stewart
app.ckbk.com
Chicken paté
epicuriantime.com
Chicken Liver And Mushroom Pate Recipe
cookgoodfood.com
Chicken Liver Pate Recipe
foodrinky.com
Portobello Mushroom Pate
calgarycoop.com
Chicken Liver & Mushroom Pâté (Gluten-free, Dairy-free)
modernfamilycook.com