Chicken Liver Pâté with Mushrooms
Description
Perfect with meals and drinks. If desired, you can give the pâté a coarser texture or blend it into a very fine paste. This pâté can easily be stored in the refrigerator for about a week. You can give it to children without worry, as it is made from natural ingredients. It also makes an excellent filling for morning toast or for tartlets. Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Peel the onion and garlic and cut them into large pieces. Put them in a skillet; don't fry them, just sweat them lightly. Clean, wash, and slice the mushrooms, add them to the skillet with the onion and garlic, and cook until all the moisture has evaporated. Season to taste.
- 2
Step 2
2. Wash the chicken liver and remove the membrane, put it in a frying pan and sauté, add a spoonful of honey, and stir. Remove the liver from the heat.
- 3
Step 3
3. Cool the vegetables and liver, then transfer them to the blender bowl. Take the butter out of the refrigerator ahead of time, then add it to the bowl.
- 4
Step 4
4. Process everything to the desired consistency.
- 5
Step 5
5. Transfer the pâté into prepared molds greased with butter and refrigerate for 1–2 hours. The pâté is ready!