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.