Liver Pate Recipe from Nourishing Traditions at girlinanapron.blogspot.com
Chicken Liver Pâté: (Adapted from Nourishing Traditions' Original Recipe)
*3 Tbsp. unsalted butter
*1 pound livers from grass-fed free range chickens and/or ducks
*1/2 pound of your favorite mushrooms, rinsed, dried and chopped
*1 medium sweet onion, chopped
*2/3 cup dry white wine
*1-2 garlic cloves, minced
*1 Tbsp grainy mustard
*1/2 tsp dill, chopped
*1 tsp fresh rosemary, chopped
*sea salt and pepper to taste
*1 Tbsp fresh lemon juice
*4 Tbsp unsalted butter, room temp
Rinse livers well. Place butter in a cast iron skillet over medium heat. Add the onions, mushrooms and livers. Occasionally stir and cook for about 10 minutes. Add the wine, garlic, mustard, herbs and lemon juice. Simmer until all liquid is gone. Season with sea salt and pepper. Allow to cool.
Blend everything in a food processor with remaining 4 Tbsp. butter. Spoon into ceramic dishes or crocks and chill completely.
Used a red Zinfandel and dijon, dried dill.