Mushroom and Liver Paté

Method/Steps

1. Rinse livers and pat dry. In a large frying pan on medium heat, melt 1 Tbsp butter. Cook livers until browned by still pink in centre, about 5 minutes. Lift livers from pan and set aside.

2. Add mushrooms and stir often until the juices evaporate and mushrooms are lightly browned.

3. Add wine to mushrooms and simmer, uncovered, stirring often, until wine evaporates.

4. In a blender or food processor, combine livers and their juices and the mushroom mixture, and chicken stock. Process. Scrape sides and process again. Add remaining butter and process. Add salt to taste. Scrape into a small container; cover and chill until cold, at least 1 hour. Store up to 3 days.