Chicken liver riette with mushrooms and caramelized onions
10 servings
40 minutes
Chicken liver pâté with mushrooms and caramelized onions is an exquisite French dish that combines the tenderness of liver, the sweetness of caramelized onions, and the rich aroma of mushrooms. Inspired by traditional French cuisine, this pâté recalls the rich spreads for which French gastronomy is famous. Flambéed with rum, it acquires subtle smoky notes, while thyme enhances its depth of flavor. It is best served with warm baguette or rye bread, complemented by fresh greens and berry sauce. Ideal as an appetizer on a festive table or for leisurely gastronomic pleasures in a cozy setting.
1
Sauté the onion in a mixture of butter and olive oil (50:50) until translucent, add liver, 3 sprigs of thyme, salt, pepper and stir until light in color — do not brown (about 5 minutes), add cognac/whiskey/rum and ignite — flambé. Blend until smooth.
- Onion: 300 g
- Butter: 50 g
- Olive oil: 50 ml
- Chicken liver: 1 kg
- Thyme: to taste
- Salt: to taste
- Ground black pepper: to taste
- Rum: 50 ml
2
Cut the remaining 2 onions into quarter rings, sprinkle with 2 teaspoons of sugar, salt, and fry until caramelized (golden-brown color).
- Onion: 300 g
- Sugar: 2 teaspoons
- Salt: to taste
3
While the onion is frying, clean 300 grams of young portobello or champignon mushrooms, chop them, and when the onion is ready, mix the mushrooms into the onion for a minute. Add the entire mixture to the pâté and cool.
- Portobello mushrooms: 300 g
