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.

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.