Wild mushroom & chicken liver pâté

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olive magazine

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Recipe by olive magazine

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1. Soak the mushrooms in boiling water. Heat 1 tbsp olive oil in a frying pan and add the pancetta, shallot, garlic and thyme and cook over a lowish heat for about 4 minutes. Remove from the pan using a slotted spoon and set aside. Cook the chicken livers in batches in the same pan, over a medium-high heat for about 4 minutes, adding more olive oil as needed. Add to the shallot mixture. Swirl out the pan with the brandy and add to the bowl. Season.
2. Drain the mushrooms, pat dry on kitchen paper and roughly chop. Melt 25g butter in the pan and cook the mushrooms for 1 minute. Whizz the chicken liver with 40g butter in a food processor until smooth. For the smoothest result, sieve, then season. Add the chopped mushrooms and mix well. Divide the mixture between 6 ramekins, level the top of each.
3. Meanwhile, gently melt the remaining butter in a small pan. Pour the clear yellow butter off the top into a measuring jug and then pour a little over the top of each pot. Add a small sprig of thyme and chill. Serve with brioche slices and the red onion marmalade.

Know-how

The pâté can be made a day or so ahead.

Per serving

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

Latest comments and suggestions

• 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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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

Preperation and cooking times

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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