Wild mushroom & chicken liver pâté

Recipe uploaded by

olive magazine

2 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sandra

  18 July 2009

  sandra commented on this recipe

  Are you able to freeze if so for how long?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Yvonne Hunt

  21 November 2009

  Yvonne Hunt 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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4152/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk