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Portabella Pate Recipe

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This recipe for Portabella Pate is from Eden Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
14 oz portabella mushrooms
1/4 lb. butter
16 oz chicken livers
small onion
1/4 c sherry
1/2 tsp hot sauce
1/4 tsp salt

Directions:
Directions:
From 14 oz of baby portabella mushrooms, select some larger ones and slice them vertically. Select the slices the classic T-shape and saute in butter. Coat small bread pan, about 5"x3"x3", with melted butter. Stick the sauteed mushrooms to the bottom and sides of mold. Chop the remaining mushrooms finely (1/8 inch cubes) and saute in 1/4 stick of butter until cooked. About 10 minutes. Transfer to medium bowl. Saute over low heat 16 oz chicken livers and 1 small chopped onion in 1/4 stick of butter until livers are no longer red inside. About 15 minutes. Put lives and onions in blender with 1/4 c sherry, 1/2 tsp of hot sauce, and 1/4 tsp salt and a couple tbsp of the mushrooms and process until smooth. In bowl, mix mushrooms and liver. Transfer mix to the mold, being careful to fill corners of the mold and the edges around the stuck-on mushroom without knocking them off. Refrigerate overnight. To serve, heat mold in hot water, run a knife around the edges of the mold (being careful not to knock off the stuck on mushrooms), invert mold over serving plate, and tap mold. Serve with strong crackers.

 

 

 

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