In this take on the traditional Tuscan appetizer, chicken livers share the stage with cremini mushrooms to make a rustic pâté to spread on crostini.
Ingredients
1 Tbsp. Butter
1 Tbsp. Olive Oil
1 large Shallot, minced
8 oz. Cremini Mushrooms, sliced
2 cloves Garlic, minced
2 sprigs Rosemary
1 heaping Tbsp. Capers
12 oz. Chicken Livers, trimmed, rinsed, and patted dry
¼ c. White Wine
about 2 tsp. Fresh Lemon Juice
Instructions
Heat the butter and olive oil in a large skillet over medium-high heat. Add the shallots and mushrooms and sauté until the mushrooms have browned, about 5 minutes. Season with a few pinches of salt. Add the garlic, rosemary, and capers and continue to sauté until the garlic is fragrant, about 1 minute.
Move the sautéed mushroom mixture to one side of the pan and place the livers in the empty space. Sear for 2 minutes on each side. You'll want to toss the mushrooms once or twice to make sure they don't stick to the bottom of the pan.
After the livers have been seared, add the white wine. Simmer for a minute or 2 until most of the wine has cooked off, scraping up the brown bits on the bottom of the pan.
Transfer the livers and mushrooms to the bowl of a food processor and process until the mixture is nearly smooth. You don't want it super smooth, it should be a bit "rustic" in texture. Taste. Stir in the lemon juice to brighten the flavors and season as needed with salt and black pepper. Serve warm or at room temperature, spread on crostini.
Recipe by strawberryplum at http://www.strawberryplum.com/chicken-mushroom-pate/