Picnic Pate recipe

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Ingredients

¾ cup butter, divided
1 pound chicken livers
1 (8 ounce) package mushrooms, chopped
3 green onions, thinly sliced
1 tablespoon chopped garlic
1 teaspoon salt, or more to taste
⅔ cup Riesling wine
½ teaspoon dry mustard
⅛ teaspoon dried rosemary
1 pinch dried dill weed

Nutrition Info

166 calories
carbohydrate: 2 g
cholesterol: 167 mg
fat: 13.2 g
fiber: 0.3 g
protein: 6.8 g
saturatedFat: 7.8 g
servingSize: -
sodium: 297 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1/4 cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt, cook for 5 minutes. Add Riesling, mustard, rosemary, and dill. Simmer until chicken livers are tender and liquid is mostly absorbed, about 10 minutes. Remove from heat and cool slightly.

  2. Transfer mixture to a food processor, blend until almost smooth. Blend in remaining 1/2 cup butter. Add additional salt if needed.

  3. Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.

Recipe Yield

3 cups

Recipe Note

This is such an elegant, tasty appetizer and really easy to make that's perfect for a picnic. No one would guess it's made from liver. Serve with Melba toast or crackers.

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