Easy & Creamy Chicken Liver Pate

1. 1

   Chop the onion and mushrooms into small pieces.

2. 2

   Cut the liver into bite-size pieces.

3. 3

   Heat olive oil in a frying pan and saute the onion and mushrooms (if using) until onions are very soft.

4. 4

   Add in the liver and continue to saute everything until the liver has turned color on all sides.

5. 5

   Pour in the white wine and cover the pan with a lid (if you don't have one for the pan, try aluminum foil).

6. 6

   Let it simmer on low-medium heat for 6-7 minutes.

7. 7

   Remove lid and if there's still a lot of liquid left, let it simmer a minute or two longer without the lid.

8. 8

   Put everything in a food processor and blend into a paste.

9. 9

   If you don't have one, you can mash with a fork or mortar and pestle (it won't be as smooth but surely still good).

10. 10

    Transfer to a bowl.

11. 11

    Let it cool a couple minutes then mix in the sour cream.

12. 12

    Add salt & pepper to taste.

13. 13

    Garnish with pink pepper or parsley.

14. 14

    Serve with French bread, crackers, flatbread, wine, etc ;)

* Per serving · 4 servings · Values may vary.

No additional tips available.