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Old 06-06-2007, 08:13 PM   #1
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Orfy's Avatar
Sep 2005
Cheshire, England
Posts: 11,732
Liked 94 Times on 62 Posts

Chicken and wild mushroom pate with mild

Unsalted butter for frying and mixing
2 Shallots, peeled and chopped
2 cloves garlic, crushed
450 g (1 lb) chicken livers, chopped
75 g (3 oz) mixed exotic mushrooms, chopped
15 g (half oz) dried ceps, soaked in a drop of hot water
1 heaped tsp fresh, chopped tarragon
Dash of port
Salt and freshly ground black pepper
300 ml (half pint) dark mild

Melt a knob of butter in a large frying pan. Add onion, garlic, chicken livers, fresh mushrooms and tarragon and saute gently for about five minutes. Add the chopped up ceps, their soaking water and beer, season to taste and continue to cookm for a further 15 minutes. Remove from the heat and leave to cool slightly.

Process roughly in a food processor or blender to produce a fairly coarse textured pate, press firmly into a dish or pot, and pour on a little melted butter. Chill until the pate is firm and the clarified butt has set, then serve with hot, thin toast.
Have a beer on me.

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Old 06-06-2007, 08:23 PM   #2
zoebisch01's Avatar
Nov 2006
Central PA
Posts: 5,182
Liked 10 Times on 10 Posts

Sounds good, orfy.

I make one which replaces all the wild mushrooms with Black Trumpets (fresh when I get them from the field), replaces the Tarragon with Thyme and then cream to finish. It would be a near identical recipe actually. I haven't tried adding any brew yet.

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