Mushroom Liver Pâté

I love pâté although I tend to only make it during the holidays or as a hostess gift. I have fond memories of Christmas’ past, where, if this was on the hors d’oeuvre table, my brothers and I would crowd around and gobble it all up before other guests arrived.

Why wait for a special occasion to roll around again? Since liver is so good for us, pâté should be enjoyed anytime!

This is a super easy recipe using mushrooms and can easily be modified to tweak the flavors. Think vinegar, pomegranate molasses, bacon, marsala, heavy cream, tart berries and/or fresh herbs. You can see by all the substitutions I made how easy it is to play with this recipe. You really can’t ruin pâté as long as you start with high-quality liver.

I chose to use grass fed beef liver, which is loaded with micronutrients. You can also use high-quality, free-range organic chicken liver, which is high in protein, iron and vitamins.

Note: it is essential to eat meat and organ meats from animals that have been raised on fresh pasture without hormones, antibiotics or commercial feed.

mushroom liver pâté


Heat 1/4 cup butter (I used duck fat) in large heavy-bottomed skillet. Add:

1/2 lb. fresh mushrooms, any kind (I used crimini)
1 lb chicken livers (I used grass fed beef liver)
1 tsp garlic salt (I used a fresh garlic stalk from the Farmer’s Market)
1 tsp paprika ( I used 1/4 tsp red pepper flakes)
1/3 cup chopped onions (I used shallots)

Cook gently for five minutes. Add:

1/3 cup white wine or cognac (I used Finn River Pear Wine with Apple Brandy & Cacao). Cover and simmer 10 minutes or until tender. Put cooked mixture in a food processor. Add:

1/2 cup butter
Salt to taste

Optional: pinch of dill

Blend in food processor until creamy. Transfer to a covered bowl or crock. Chill overnight. Makes 3 cups.

Great served with fresh or toasted baguette slices or celery sticks. (I’ve even tossed a couple tablespoons with gluten free pasta and tucked a dollop into scrambled eggs).

Bon appétit!


If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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