Chicken Liver, Mushroom and Apple Pate

In Russia, we like to cook liver pate on a Holiday menu. Usually it is quite simple – the liver (chicken or beef), carrots, onions and butter. All boiled or roasted until cooked and minced in a meat grinder.

This recipe adapted from Taste of home site, liver, mushrooms and apples are perfectly combined. Very tasty with a baguette.

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1 lb. chicken livers, rinsed, fat & connective tissues removed
2 tbsp olive oil
1/2 cup chopped portobello
1/2 cup, chopped, peeled Granny Smith apple
1/2 cup chopped onion
3 garlic cloves, chopped
1 tsp dried thyme
1/2 tsp salt
1/2 tsp coarsely ground black pepper
4 tbsp butter

In a skillet, heat the oil over medium heat, then add the chicken livers, mushrooms, apple, onions, garlic, thyme, salt & pepper.

Cook until the livers are browned, but still have slightly pink centers.

Put the liver mixture and butter into a food processor; cover and process until smooth.

Spoon into a serving dish, cover and refrigerate for at least 6 hours.

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2 Responses to “Chicken Liver, Mushroom and Apple Pate”

  1. […] love chicken giblets, it’s all from childhood: soups, pate and pies, crepes or zrazy filling. They’re beautiful just stewed in sour cream sauce. I have […]

  2. […] it’s a real Russian appetizer, but it also looks like cake and can fool somebody too. It’s another way to use beef liver, needs some works but it’s worth […]

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