Liver and Mushroom Pâté

Liver and Mushroom Pate
Liver and Mushroom Pate

This rich and creamy pâté pairs well with tea on a cold afternoon

Liver and Mushroom Pâté
Yield: approximately 4 cups • Preparation: 10 minutes • Cook: 12 minutes • Refrigerate: 4 hours
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Ingredients
  1. 6 slices bacon, chopped
  2. 1½ cups sliced yellow onion
  3. 1¾ pounds chicken and/or goose livers
  4. 8 ounces sliced mushrooms
  5. ½ cup salted butter, softened
  6. 1 teaspoon salt
  7. 1 teaspoon freshly ground black pepper
  8. ¼ cup port wine
  9. Garnish: 1 mushroom, thinly sliced, and fresh tarragon
Instructions
  1. Line desired mold with plastic wrap, leaving a 4-inch overhang on each side. Set aside.
  2. In a large skillet, cook bacon over medium-high heat until crispy. Remove bacon from pan, reserving grease. Add onion, livers, and mushrooms to reserved bacon grease.
  3. Cook over medium heat until livers are cooked through and excess liquid has evaporated, 10 to 12 minutes.
  4. Place liver mixture in the work bowl of a food processor, working in batches if necessary. Add butter, salt, and pepper to liver mixture. Pulse until smooth, adding port as needed to achieve desired consistency. Spoon into prepared mold.
  5. Refrigerate until firm and cold throughout, at least 4 hours.
  6. Invert onto a serving platter. Remove plastic wrap.
  7. Garnish with thinly sliced mushroom and fresh tarragon, if desired. Serve with Tarragon Black Pepper Bread (recipe follows).
TeaTime Magazine https://www.teatimemagazine.com/
Tarragon Black Pepper Bread
Yield: 3 (10-inch) loaves • Preparation: 15 minutes • Rise: 2 hours • Cook: 35 minutes • Cool: 10 minutes
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Ingredients
  1. 2½ cups warm water (105° to 110°), divided
  2. 2 (¼-ounce) packages active dry yeast
  3. ½ cup unsalted butter, melted and cooled
  4. ¼ cup sugar
  5. 3 large eggs, at room temperature
  6. 2 teaspoons salt
  7. 6½ to 7½ cups bread flour, divided
  8. 3 tablespoons chopped fresh tarragon
  9. 1 tablespoon freshly ground black pepper
Instructions
  1. In a small bowl, combine ½ cup warm water and yeast. Let stand for 5 minutes.
  2. Meanwhile, in a large mixing bowl, combine remaining 2 cups warm water, melted butter, sugar, eggs, and salt. Beat at low speed with an electric mixer until smooth.
  3. Add yeast mixture, beating well. Gradually add 5 cups flour, beating until mixture is smooth. Add enough remaining flour to make a soft dough, beating well. Add tarragon and pepper, beating until combined.
  4. On a lightly floured surface, turn out dough, and knead until dough is smooth and elastic, 6 to 8 minutes.
  5. Place dough in a lightly greased bowl, turning to grease top. Cover, and let stand in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour.
  6. Spray 3 (10-inch) loaf pans with nonstick baking spray. Divide dough into 3 equal portions. Place in prepared pans. Cover, and let rise in a warm place (85°), free from drafts, until doubled in size, approximately 1 hour.
  7. Preheat oven to 350°.
  8. Bake until loaf sounds hollow when tapped, 30 to 35 minutes, shielding bread with aluminum foil to prevent excess browning.
  9. Cool in pans for 10 minutes. Remove from pans. Cool completely on wire racks.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime November/December 2010

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