Mushroom and Chicken Liver Pâté

    1 hour 15 mins

    People enjoy chicken liver pâté on savoury biscuits in fancy French restaurants, here's my richly flavoured home made version!

    3 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 450g chicken livers, trimmed and chopped
    • 1 medium onion, finely chopped
    • 200g mushrooms, chopped
    • 3 rashers bacon, chopped
    • 2 cloves garlic chopped
    • 1/2 teaspoon dried thyme
    • 1 large bay leaf
    • 1/2 teaspoon dried rosemary
    • 2 large egg yolks
    • 3 tablespoons semi-skimmed milk
    • 2 tablespoons cream
    • 2 tablespoons sherry
    • 1 dessertspoon flour
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C.
    2. In a large frying pan, melt butter over medium heat and add chicken livers. Add onion, mushrooms, bacon, garlic, thyme, bay leaf and rosemary.
    3. When chicken livers are tender and no longer pink, remove bay leaf, and process liver mixture in a food processor until smooth. While processing, add egg yolk, milk, cream, sherry and flour. Season with salt and pepper to taste. Transfer to two shallow glass baking dishes and bake in preheated oven for 1 hour until a knife inserted comes out clean and dry. Serve with toast and a salad garnish.

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    Reviews and Ratings
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    Reviews in English (3)


    Can this be frozen in advance?  -  14 Oct 2012  (Review from Allrecipes UK | Ireland)


    Made this pate for a starter on xmas day. went down a treat. tastes just as good as the stuff you buy in my opinion.  -  10 Jan 2010  (Review from Allrecipes UK | Ireland)


    Made thus as never made pate before, easy to use recipe and tastes great!  -  12 Nov 2011  (Review from Allrecipes UK | Ireland)