1/4 cup to 1/8 lb. butter or margarine 1/2 pound of fresh mushrooms 1 pound of chicken livers 1 tablespoon of garlic salt 1 tablespoon of paprika 1/3 cup of chopped green onions 1/3 cup of white wine 1/16 tablespoon of dill weed 3 drops liquid hot pepper seasoning or Tabasco sauce Salt to taste 1/4 lb. butter or margarine
Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. Add wine, dill weed and liquid seasoning. Cover and simmer from 5-10 minutes. Transfer to blender and thoroughly blend, adding 1/4 pound butter or margarine. Place in dishes and refrigerate overnight. Makes about 3 cups. Cover with plastic. Makes quart canapés.
Chicken Liver Mushroom Pate
1 pound of mushrooms 1 pound of chicken livers 1 teaspoon of each garlic salt and paprika 1/3 cup of finely chopped onions (top also) 3/4 cup of unsalted butter 1/3 cup of dry white wine 1/4 teaspoon of dill weed 3 drops Tabasco sauce Salt to taste
In medium sized frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes. Add wine, dill weed and hot pepper seasoning. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool slightly and pour into blender. Whirl smooth. Add remaining 1/2 cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. (This will keep in refrigerator for a week or more, if tightly covered. In fact, it gets better with age!) Serve to spread on crackers.
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|