Connestee Falls Cookbook: Chicken Liver Mushroom Pate

CONNESTEE COOKS! was a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The geo-cultural diversity present in the community is on full display in this collection of recipes.

As a new addition to the Connestee Falls blog, Connestee Falls Cookbook will highlight recipes from this book. The first recipe highlighted is Chicken Liver Mushroom Pate

ChickenMushroomLiverPatePâté is a dish traditional dish in a multitude of cultures. Often made with poultry or pork liver, pâté can go under different names with different end results. Whether making pâté en croûte or chopped chicken liver, the robust flavor of liver is always the star of the show and reason these recipes remain timeless.

This pâté recipe from Connestee Falls resident Beth Slee highlights the classic flavor combination of liver and mushrooms. Feel free to try different varieties of mushrooms to add more umami flavor.

½ lb. Chicken livers
1 small clove garlic, minced or mashed
¼ lb. Fresh mushrooms, sliced
¼ cup thinly sliced green onions with green part
½ tsp. salt
⅓ cup dry white table wine
¼ tsp. dry mustard
⅛tsp. crumbled dried rosemary
⅛tsp. dill weed

Melt 2 tablespoons butter in frying pan. Add next 4 ingredients and sauté, stirring
occasionally, 5 minutes.

Add remaining ingredients, cover and simmer 10 minutes or until livers and mushrooms are tender.
Uncover and continue cooking until almost all liquid has disappeared.

Whirl in blender until almost smooth. Blend in ¼ cup butter,
softened. Taste and add salt if necessary.
Turn into crock and chill 8 hours or more.

Makes about 1½ cups. Serve with sesame wafers, cherry tomatoes and dry white wine.
Thanks to Beth Slee for this contribution.  Subscribe to the Reflextions Blog and get email notices as more recipes from the Connestee Cookbook are published.


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