- Banned
- #1
I wasnt joking....i make THE BEST chopped liver......EVAH
[MENTION=31258]BDBoop[/MENTION]
[MENTION=43268]TemplarKormac[/MENTION]
Mushroom Liver Pate
1 pound Chicken livers, cut into small pieces, rinsed and drained on a paper towel.
1 medium onion, finely chopped
3 large cloves of garlic, minced.
½ pound mushrooms, washed and sliced.
¼-1/2 cup dry sherry
3 tablespoons Italian parsley, chopped
Salt and pepper to taste
Pinch of nutmeg
4 tablespoons of cold butter.
(This is where having a food processor will come in very handy I do this whole thing more or less in it. I do most of the work in it . I chop the onions and garlic, then chop the mushrooms)
In a large sauté pan, sauté the mushrooms in butter until most of the liquid has been reabsorbed. Remove to a large bowl
In the same pan, sauté the onion in butter until soft and golden. Remove and add to the mushrooms.
season the live with salt and pepper.
In the same pan, sauté the liver in butter until no longer pink. do not overcook or it will be tough.
Add liver, mushrooms and onions to the food processor and give it a whirl. Scrape down sides and add seasonings and parsley. With the motor running add in ½ of the sherry and taste. If you want more add the rest of the sherry. Dot the top of the mix with the cold butter and let the motor run until its whipped in.
Taste and adjust seasonings if desired.
transfer to a bowl and press plastic wrap onto the liver so it does not from a "skin" When cool, chill.
I can never just make a single small batch .just triple it!
