Tuscan Mushroom Liver Pate

1. 1

   Preheat the oven to 450F.

2. 2

   Place the mushrooms, onion, and garlic in a nonstick roasting pan.

3. 3

   Toss with olive oil, salt, and pepper.

4. 4

   Roast the mushrooms until beginning to brown, 5 to 10 minutes, stirring to ensure even cooking.

5. 5

   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.

6. 6

   Puree the mushroom-and-liver mixture in a food processor, adding the parsley, brandy, and salt and pepper to taste.

7. 7

   If the mixture seems watery, add a tablespoon or two of bread crumbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.