Chicken liver pate with oyster mushrooms
3 servings
45 minutes
Chicken liver pâté with oyster mushrooms is a delicate, velvety treat with a rich, intense flavor. Its roots trace back to European gastronomic traditions where pâtés are valued for their deep taste and exquisite texture. The cognac-marinated liver acquires subtle noble notes while the oyster mushrooms add a mushroom aroma and lightness. Cream makes the consistency airy and thyme adds delicate herbal hints. This dish is perfect for festive gatherings or an elegant aperitif. Serve it with crispy toasts or fresh baguette complemented by light wine. The flavor unfolds gradually, offering a sense of refined harmony. The finish with butter creates smoothness and completeness while preserving the richness of flavor until the last spoonful.
1
Before preparing the pâté, we marinate the chicken liver in cognac for a few hours.
- Chicken liver: 400 g
- Cognac (brandy): 50 g
2
Next, we chop the onion. We cut the liver pieces in half. We finely chop the mushrooms.
- Onion: 1 piece
- Chicken liver: 400 g
- Oyster mushrooms: 300 g
3
Sauté the mushrooms in butter until golden brown.
- Butter: 100 g
- Oyster mushrooms: 300 g
4
In another pan, add butter and sauté the onion until soft. Add thyme and liver. Sauté the liver until cooked.
- Butter: 100 g
- Onion: 1 piece
- Fresh thyme: 2 stems
- Chicken liver: 400 g
5
Place the liver with onions in a blender and pour in the cream. Blend the ingredients until smooth.
- Chicken liver: 400 g
- Onion: 1 piece
- Cream 25% fat: 150 ml
6
We transfer the resulting pâté to a convenient container and add the sautéed mushrooms to the mixture.
- Oyster mushrooms: 300 g
7
For flavor and to prevent the pâté from drying out, we pour melted butter over the surface. The pâté is ready!
- Butter: 100 g
