This delicious mushroom and wine pâté recipe can be enjoyed for a fraction of the cost of a store purchased product. Spending wisely is never cheap.

3/4 cup butter
1 pound chicken livers
1/2 cup fresh mushrooms, sliced
1/3 cup green onions, cleaned and coarsely chopped
2 cloves garlic, minced
1/2 – 1 teaspoon salt
1/2 cup dry white wine
1/4 – 1/2 teaspoon dill weed
1/4 – 1 teaspoon hot sauce (I prefer “Crystal” or “Emeril’s”)

Melt 1/4 cup of the butter in a skillet. Add the chicken livers, mushrooms, green onions and garlic; sauté for 5 minutes. Add the wine, remaining butter, 1/2 teaspoon of the salt, 1/4 teaspoon of the dill and 1/4 teaspoon of the hot sauce. Cover and simmer for 10 – 15 minutes. Remove from heat and allow to cool for 5 – 10 minutes.

Transfer the mixture to a food processor with a blade attachment and pulse process until smooth and creamy. Taste and adjust salt and dill weed and hot sauce seasonings. Lightly oil a piece of plastic wrap large enough to line a mold with a 3 cup capacity; a bowl works great. Line your mold as smoothly as possible and press your processed mixture into the mold, cover and chill over night.

To serve, uncover and invert your mold onto a pretty serving platter, remove the plastic wrap. Add an assortment of crackers, party breads and small spreading utensils.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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