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country liver pate

(1 rating)
Recipe by
Pat Campbell
pryor, OK

I know, everyone is not a "liver" fan. I happen to be one. For those of you that do love liver, try this liver spread. It is quite simple to make and put together, which makes it even better. What makes it really great, is that you can experiment with your own seasonings, blends, to your own taste.Ive found that this spread works great for Holidays, or, really any occasion. I have had this recipe a while, think I remember copying from a magazine,like Southern Cooking, Gourmet cooking made easy, or, something along that line.I have a "Quick Pate Spread" that is very good if you are in hurry.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For country liver pate

  • 1/4 - 1/3
    butter, or as needed
  • 1 lb
    chicken livers
  • 1/2 lb
    medium mushrooms
  • 4
    green onions, minced
  • 1
    small to medium garlic, minced, or to taste
  • 1/2 cup
    cooking or dry white wine
  • 1/8 tsp
    favorite hot cooking sauce

How To Make country liver pate

  • 1
    In skillet over medium high heat, melt 1/4 cup butter, may add more as needed, stir in livers, mushrooms, onions, salt and garlic. Try not to use over orginal 1/4 cup
  • 2
    Cook till livers are lightly browned, but still light pink inside. Stir in wine and hot sauce, cover and simmer 5 minutes. Cool to warm.
  • 3
    In covered blender at medium speed, blend mixture and 1/2 cup butter till smooth, stopping and scraping sides. (mixture will be thin)
  • 4
    Pour into a 3 cup container, cover and refrigerate for 3-4 hours or till firm. Serve with assorted crackers and cbheese.

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