This is by far the best chicken liver pâté I have ever eaten. It is a delectable combination of chicken liver, shiitake mushrooms, green onions, and a splash of cognac. I discovered this recipe about 15 years ago as I was thumbing through Bon Appetit magazine. I have been making it ever since with a few minor changes. It is a rich appetizer and is especially perfect when served with sparkling white wine.
Ingredients for Chicken Liver Pâté with Shiitake Mushrooms:
14 tablespoons unsalted butter, room temperature
1 pound of shiitake mushrooms, brushed clean, thinly sliced
4 whole green onions, chopped
4 green onions, white part only, chopped
*1 1/2 pounds chicken livers, trimmed
1/2 cup white wine or dry vermouth
2 1/2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon cloves
1 8-ounce package cream cheese, room temperature
1/4 cup cognac or brandy
I like to serve the pâté with water crackers or crostini and cornichons. Click HERE for our recipe for Crostini.
* I use Bell and Evans chicken livers.
You will need a food processor. Click HERE if you are interested in learning more about my Cuisinart 14-cup Food Processor.
Time-Saving Tip: The pâté can be made up to two days in advance.
Let's see what we need.
We are ready to cook.
Melt 2 tablespoons butter in a pan and add the mushrooms. Cook until they start to brown and there is no more liquid. Transfer mushrooms to a dish and set aside.
Wipe out the pan and melt 4 tablespoons of butter. Add all of the scallions and saute for a couple of minutes.
Add the livers and stir to coat. Cover with foil and cook for about 10 minutes or until centers are no longer pink.
Add wine, salt, dry mustard, nutmeg, and cloves. Simmer uncovered for a minute.
Using tongs or a slotted spoon transfer the livers to the food processor. Puree about 30 seconds. Slowly add the wine mixture and process until smooth.
Add the cream cheese, brandy, 1/2 cup (1 stick) of butter, and all but 1/3 cup mushrooms. Process util well combined. Transfer to a bowl and arrange the mushrooms on top. Cover and chill for at least 1 day.
It's ready! My entire family loves this so I always make it during the holiday season. This is a real winner. I hope you give it a try.