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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apple-Mushroom Pate

Makes: 6 servings Yield: 1-3/4 cups
Prep 30 mins Cook 15 mins Chill 3 hrs
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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