Tuscan Mushroom Liver Pate
Bold & Healthy Flavors
Published by Black Dog & Leventhal
The traditional topping for crostini in Tuscany is liver pate. My low-fat remake uses roasted mushrooms as the base of the pate, with a little liver—just enough—for flavor. I think you’ll be amazed at how “livery” this pate actually tastes.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe Courseappetizer, hors d'oeuvre
Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Taste and Textureherby, meaty, rich, umami, winey
Type of Dishcanape/crostini, dip/spread
- 12 ounces portobello or button mushrooms, trimmed and quartered
- ½ medium onion, peeled and quartered
- 2 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
- 2 to 4 ounces chicken livers (from two birds), trimmed, rinsed and blotted dry
- 2 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon brandy or to taste
- 1 to 2 tablespoons dried bread crumbs, as needed
Preheat the oven to 450°F. Place the mushrooms, onion, and garlic in a nonstick roasting pan. Toss with olive oil, salt, and pepper. Roast the mushrooms until beginning to brown, 5 to 10 minutes, stirring to ensure even cooking.
Add the livers and continue roasting until the mushrooms are well browned and flavorful and the liver is cooked but still pink in the center, 5 to 10 minutes more.
Purée the mushroom-and-liver mixture in a food processor, adding the parsley, brandy, and salt and pepper to taste. If the mixture seems watery, add a tablespoon or two of bread crumbs.
2003, 2010 Steven Raichlen