Tuscan Mushroom Liver Pate
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.
Makes2 cups
Cooking Methodroasting
CostInexpensive
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
Equipmentfood processor
Mealdinner
Taste and Textureherby, meaty, rich, umami, winey
Type of Dishcanape/crostini, dip/spread
Ingredients
- 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
Instructions
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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.
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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.
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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
