Wild mushroom & chicken liver pâté

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• Moosepup

  26 December 2007

  Moosepup rated and commented on this recipe

  

  As with all pates, this recipe is a bit of a faff. That said, it produced really lovely, tasty results and can be prepared well ahead so perfect for dinner parties etc.

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• KATE'S KAFE

  20 February 2008

  KATE'S KAFE commented on this recipe

  Super although does take time to make. Flavour improves, kept the remainder for 5 days and still delicious.

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• sandra

  18 July 2009

  sandra commented on this recipe

  Are you able to freeze if so for how long?

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• FattyBatty

  21 November 2009

  FattyBatty rated and commented on this recipe

  

  I found this really easy to make. I tried it with wild mushrooms that I soaked and normal supermarket mushrooms. I threw everything into the frying pan, mushrooms, pancetta, shallots/onions, and chicken livers and when they were all cooked, I added the brandy and threw it in my whizzer thing and hey presto chicken pate - absolutely lovely! Think you can make this as easy or difficult as you want. For me it was a really quick starter for my dinner party. Hope you enjoy it as much as I did?

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• purepurple

  14 February 2010

  purepurple rated this recipe

  

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• SamWhyte

  07 May 2010

  SamWhyte rated and commented on this recipe

  

  Was very impressed at how easy and impressive this recipe was. Flavour intense for very little cost. Excellent. Nice house present too!

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• fabJanie

  01 June 2010

  fabJanie rated this recipe

  

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• Peter Marwic

  15 October 2010

  Peter Marwic rated and commented on this recipe

  

  Would maybe have been ready in 40 minutes if I had someone to do the prep and clearing up! Easy enough to make and very impressive result. I'd be happy to be served this in any restaurant.

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• steffie

  27 March 2011

  steffie rated and commented on this recipe

  

  i found chopping up the chicken livers up a bit horrible but it was worth it in the end made this for a dinnert party and every one loved it it tasted great 3 days after aswell x

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• Chris123643

  01 April 2011

  Chris123643 rated and commented on this recipe

  

  Everyone I served this to loved it! really easy to make. I left out the mushrooms because one of my guests didn't like them and couldn't find wild mushrooms at my supermarket anyway. I will put them in next time. Next time i will also use more garlic and shallots, they seemed to be lost. Overall very enjoyable! looking forward to having it again!

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• Smithso

  23 September 2011

  Smithso rated and commented on this recipe

  

  This recipe is lovely!! Really easy and pretty quick to make :) besides the Porcini, I just used normal mushrooms and on another occasion, couldnt get the Wild Mushroom Porcini so just used Mixed Porcini, either way it works for the recipe. I've even halved the livers and added to mushrooms at another time and still works wonders so a flexible recipe to your own taste :) x

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• plumjam

  10 November 2011

  plumjam rated and commented on this recipe

  

  Really quick and easy pate, I added 2 cloves of garlic and used sherry as I had no brandy, tastes delicious.

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• Sparx

  05 August 2012

  Sparx rated and commented on this recipe

  

  Yummy! I left out the pancetta. I added some allspice along with the thyme, added more garlic and lots of seasoning after reading some of the reviews, thanks! As my first ever attempt at pate, I was really impressed by the simplicity and the amazing flavour. Already planning to make this as part of my Christmas hampers.

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• Amy

  28 October 2012

  Amy commented on this recipe

  Excellent, did it last year and will do it this year, it makes a lot but I can assure you it all goes!!

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• Jen

  18 December 2012

  Jen rated and commented on this recipe

  

  Absolutely delicious. I left out the brandy and added slightly more pancetta. The pate was quite dry as a result - easily solved by whizzing in a bit of butter. Served with homemade red onion marmalade. Really good flavour and consistency, will definitely make again.

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• Jane

  21 January 2013

  Jane commented on this recipe

  I have made this pate upteen times now and is very well received!!! I always serve it with the red onion marmalade it is superb!!! I added more shallots and garlic and when you blitz it all I add some double cream just to loosen it a bit..... I serve it in one big dish and for sure serves more than six people..... absolutely delicious would highly recommend

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• Jane

  22 January 2013

  Jane rated this recipe

  

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• Annie

  26 January 2013

  Annie rated and commented on this recipe

  

  Good flavours but next time I will blitz it with a couple of tablespoons of cream

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Ingredients

• 30g dried wild mushrooms , use porcini or a mixture of wild mushrooms (available from most supermarkets)
• olive oil
• 50g smoked pancetta , finely diced
• 2 shallots , finely chopped
• 1 garlic clove , crushed
• 1 sprig of fresh thyme leaves , leaves chopped, plus extra to garnish
• 800g chicken livers , trimmed (found in the freezer section of the supermarkets)
• 75ml brandy
• 150g unsalted butter
• 3 small brioche or 1 loaf, sliced and toasted, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 40 minutes + chilling

Ingredients

• 30g dried wild mushrooms , use porcini or a mixture of wild mushrooms (available from most supermarkets)
• olive oil
• 50g smoked pancetta , finely diced
• 2 shallots , finely chopped
• 1 garlic clove , crushed
• 1 sprig of fresh thyme leaves , leaves chopped, plus extra to garnish
• 800g chicken livers , trimmed (found in the freezer section of the supermarkets)
• 75ml brandy
• 150g unsalted butter
• 3 small brioche or 1 loaf, sliced and toasted, to serve

Per serving

411 kcalories, protein 26.1g, carbohydrate 3g, fat 29.5 g, saturated fat 15.4g, fibre 0.1g, salt 0.69 g

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