Chicken Liver, Mushroom and Almond Paté

Restaurant fancy? Yes, but just four steps gets you to a first course or appetizer! Pair it with a favorite cracker.

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Servings 32

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( 8 ) Ratings

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ingredients 10
Prep Time 45 min
Total Time 2 hr 0 min

Ingredients

6: tablespoons butter

1: small onion, finely chopped

1: teaspoon dried tarragon leaves

1: (8-oz.) pkg. (3 cups) sliced fresh mushrooms

1/2: lb. chicken livers

2: tablespoons Madeira wine or brandy

1/2: cup slivered almonds, toasted

1/3: cup sour cream

1/2: teaspoon salt

1/2: cup finely chopped fresh parsley

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Directions

1 Melt 3 tablespoons of the butter in large skillet over medium heat. Add onion; cook and stir 2 to 3 minutes or until softened. Add tarragon and mushrooms; cook about 7 minutes or until mushrooms are tender and begin to release liquid, stirring occasionally. Remove mushrooms and juices from skillet; set aside.
2 Melt remaining 3 tablespoons butter in same skillet over medium-low heat. Add chicken livers; cook 8 to 10 minutes or until thoroughly cooked. Add wine; cook an additional 2 minutes. Cool 15 minutes or until completely cooled.
3 In food processor bowl with metal blade, combine cooked mushrooms with juices, chicken livers with cooking liquid and almonds; pulse until pureed.
4 Add sour cream and salt; pulse to combine. Spoon mixture into terrine or serving bowl. Sprinkle with parsley. Cover; refrigerate at least 1 hour to blend flavors. Serve with assorted crackers.