-
1
Heat a large pan over medium high heat. Dry the livers with paper towels. Once the pan is hot, swirl in 2-3 tablespoons of the butter. Once it has stopped foaming, carefully place the livers in the pan so they're as flat and not crowding each other. Season with salt and pepper and cook for 2-3 minutes on the first side, until browned. Liver likes to pop and spit at you, so I always use my longest tongs, wear an apron, and stand back. Carefully flip the livers, and cook for another minute on the second side. When prodded with your finger, the liver should still have a decent amount of give. Remove the livers from the pan, leaving as much butter behind as possible.
-
2
Place the same pan back on the heat. Add another pat of butter to the pan if it's looking dry. Add the mushrooms and thyme. Cook, stirring occasionally until the mushrooms are beginning to brown, 8-10 minutes. Stir in the shallots, garlic, and nutmeg, and reduce the heat to low. Season with salt and pepper, and continue cooking, stirring occasionally until the shallots are golden brown and the mushrooms are well browned.
-
3
Pour the bourbon into the pan with the mushrooms, and cook until it's reduced by half or so, scraping up any stuck on bits from the bottom of the pan. (If you have a gas stove, you may want to remove the pan from the heat before adding the alcohol. Anyone feeling brave can and should flambe the bourbon)
-
4
Reserve a few mushroom slices for garnish (if desired). Place the remaining mushrooms, the liver, and 50 grams of butter in the food processor, and blend until your desired texture has been reached (I like mine smooth). Taste, and season with salt and pepper as needed.
-
5
Spoon the pate into a ramekins, jars, or serving dishes. Smooth the top as well as you can. Melt the remaining butter, and pour over the top of the pate (you may need more butter depending on the size and shape of your serving dish). Scatter the reserved mushrooms over the top, and refrigerate until set, 2-3 hours, or overnight for best results.
