Stove Top Smoker Mushroom And Chicken Liver Pate – a delicious recipe with maple wood chips, butter, chicken, onion, shallots, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.
2
You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.
3
When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.
4
Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.
5
Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.
6
Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.
7
Garnish and serve with thin sliced baguettes.
466
kcal
Calories
28
g
Fat
11
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tablespoons maple wood chips, 1/4 lb butter, 1 lb chicken liver, 1 medium onion, chopped, and more.
Yes, Stove Top Smoker Mushroom And Chicken Liver Pate falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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