Wild Mushroom and Chicken Liver Pate | Oregonian Recipes
I started making chicken liver pate about 14 years ago to sell at my stall at the farmers’ markets in County Cork. Even though I now have restaurants instead...
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Cooking tools:
- Food processor
- Ramekin
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Dish
- Spatula
- Stove
- Refrigerator
Ingredients
- 3 sticks butter
- 1 pound organic chicken livers, cleaned
- Sea salt
- freshly ground black pepper
- 2 tablespoons brandy
- 2 garlic cloves, peeled and crushed
- 2-1/2 teaspoons finely chopped thyme
- 2 tablespoons olive oil
- 7 ounces wild mushrooms (such as chanterelles, morels or black trumpets)
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