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Chicken Liver Pate with Mushrooms - A Quick Recipe

Updated on August 28, 2012

Chicken Liver and Mushroom Pate

There is nothing nicer for either a light lunch, a starter for an evening dinner party or maybe a supper snack than some chicken liver pate on toast or on crispbreads and I have my own recipe for a number of pates including this one for chicken liver pate. There are a few variations to this recipe depending on your own taste so you can pick and choose some of the ingredients as desired.

Chicken Liver Pate Ingredients

When I cook I tend not to weigh things too much as I just go by feel and taste so I am afraid in a lot of my recipes I don’t know the exact quantities!

  • One small onion (optional in my case as I am allergic to onions!)
  • One portion of chicken livers (one of the standard sized prepacked chicken liver portions that you get in supermarkets – I think they are around 300-500g)
  • Garlic – one or two cloves to taste (or more if you like!)
  • Mushrooms – around 8 medium sized open cup mushrooms or if you prefer something more exotic!
  • Butter – around 4oz
  • Seasoning to taste
  • Crème Fraiche or cream (optional)

Chicken Liver Pate - The Method

This really is quick and easy to make!

Chop the onions, chicken liver and mushrooms roughly but in quite small pieces.  In a saucepan heat ¾ of the butter and add the onions first so that they soften well. When they are almost cooked add the mushrooms, garlic and the chicken liver and fry all these together, stirring constantly, until they are all well cooked. Add salt and pepper to taste.

When everything is cooked well put all the ingredients into a blender or food processor and mix up well.

At this point, if you want a slightly softer pate then you can add a few tablespoons of crème fraiche or cream which will take out the harsher taste of the chicken liver. Otherwise leave the pate as it is and put it in a serving dish. Melt the rest of the butter and pour this on top of the pate then cool the pate in the fridge.

If you have added the cream then don’t bother with the butter topping but just leave the pate as it is and chill before serving.

Serving Chicken Liver Pate

My favourite thing to serve with the chicken liver pate is sliced bread that has sliced in half again so that it is really really thin, and then toasted. Be careful not to burn it though! It is great in any case served with melba toast or crisp breads if you don’t want to fiddle about with the bread!

And did you know that chicken liver has one of the highest concentrations of folic acid of any food available? A decent portion can give you up to 200% of your recommended daily allowance!


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    • Azure11 profile image

      Marian L 6 years ago from UK

      Thanks Cogerson!

    • Cogerson profile image

      Cogerson 6 years ago from Virginia

      Sounds like a great recipe...voted up and useful....thank for sharing