Follow these steps for perfect results
portobello mushrooms
trimmed and quartered
onion
peeled and quartered
garlic
peeled
extra virgin olive oil
salt
black pepper
freshly ground
chicken livers
trimmed, rinsed and blotted dry
flat-leaf parsley
finely chopped
brandy
dried bread crumbs
Preheat the oven to 450F.
Place the quartered mushrooms, onion quarters, and peeled garlic cloves in a nonstick roasting pan.
Toss with 1 tablespoon of extra virgin olive oil, salt, and pepper.
Roast the mushrooms until they begin to brown, approximately 5 to 10 minutes, stirring for even cooking.
Add 2 to 4 ounces of trimmed, rinsed, and blotted dry chicken livers to the pan.
Continue roasting until the mushrooms are well browned and flavorful, and the liver is cooked but still pink in the center, another 5 to 10 minutes.
Transfer the mushroom and liver mixture to a food processor.
Add 2 tablespoons of finely chopped flat-leaf parsley and 1 tablespoon of brandy (or to taste).
Season with salt and pepper to taste.
Puree the mixture until smooth.
If the pate seems watery, add 1 to 2 tablespoons of dried bread crumbs to achieve the desired consistency.
Expert advice for the best results
For a smoother pate, pass the mixture through a fine-mesh sieve after pureeing.
Chill the pate for at least an hour before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance.
Serve chilled or at room temperature with crusty bread or crackers. Garnish with a sprig of parsley.
Serve with crusty bread, crostini, or crackers.
Accompany with cornichons or pickled vegetables.
Earthy and complements the mushrooms.
Discover the story behind this recipe
Rustic cuisine, utilizing local ingredients.
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