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Chicken Liver, Mushroom and Almond Paté

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  • Prep 45 min
  • Total 2 hr 0 min
  • Ingredients 10
  • Servings 32
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Restaurant fancy? Yes, but just four steps gets you to a first course or appetizer! Pair it with a favorite cracker.
By Pillsbury Kitchens
Updated Mar 3, 2005
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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

Steps

  • 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.

Nutrition Information

50 Calories, 4g Total Fat, 2g Protein, 1g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Tablespoon
Calories
50
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
2g
10%
Cholesterol
30mg
10%
Sodium
60mg
3%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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