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Apple-Mushroom Pate
Ingredients
- 1 pound chicken livers
- 2 tablespoons olive oil
- 1 cup chopped portobello or button mushrooms
- 1 small tart apple, chopped (3/4 cup)
- 1/2 cup chopped onion
- 6 cloves garlic, chopped
- 1 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/4 - 1/2 teaspoon coarsely ground black pepper
- 2/3 cup hard apple cider or apple juice
- 1/4 cup milk
Directions
1. Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned and cooked through, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Add milk. Cook, uncovered, for 3 minutes or until slightly thickened.
2. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups (6 servings).
Nutrition Facts
(Apple-Mushroom Pate)
- Servings Per Recipe 6,
- cal. (kcal) 177,
- Fat, total (g) 8,
- chol. (mg) 333,
- sat. fat (g) 2,
- carb. (g) 9,
- fiber (g) 1,
- pro. (g) 15,
- vit. A (RE) 3853,
- vit. C (mg) 23,
- sodium (mg) 261,
- calcium (mg) 40,
- iron (mg) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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