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Lilly’s Table

 
 
Fig Salad
© Lillys-Table.com Photo of Mushroom & Chicken Pate
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Mushroom & Chicken Pate

from Fig Salad with Chicken Pate & French Bread, the Week of September 8, 2013.
View the previous recipe for this meal.

There are pate lovers and pate haters. I am a lover. My husband is a hater. But, I may convert him, because apparently Liverwurst (aka poor man’s pate) was his first food as a baby when he swiped a scoop of it off the table and slurped it down happily. Our simple blend of mushrooms, onions & chicken livers made me swoon with joy. He tried it and claimed to ‘not hate it’. What amazes me about pate is how it is cheap and quick to make. Poor guy, marrying me means there may just be a lot more pate in his future.

Ingredients

  • 4 tablespoons butter, unsalted, divided, or olive oil
  • 1 cup onion, chopped
  • 8 ounces mushroom, roughly chopped
  • 8 ounces chicken liver
  • 1 cup white wine
  • 1 teaspoon fresh thyme, dried or fresh
  • ½ teaspoon salt
  • 1 pinch black pepper, or more to taste

Serving Size: 4 People

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Preparation Instructions

Add 1 tablespoon of butter into two separate skillets over medium heat. Add the onions and mushrooms into each. Saute lightly until they are softened, about 5-10 minutes.
Combine in the same skillet and continue to saute until golden.

In the now empty skillet, add the remaining butter. Add the livers and sear on each side. About 5 minutes per side. Add a generous splash of the white wine. When it is absorbed transfer all of the cooked items to a food processor or blender. Season with the thyme, salt and pepper.

Pour in the white wine while blending until it is smooth. Taste. Season with more thyme, salt or pepper if desired.

Serve warm or chill and serve for up to 4 days. It can also be frozen and enjoyed at a later time. Just bring it up to room temperature when ready.