Ingredients
¾cupbutter,divided
1lbchicken livers
8ozmushrooms,(1 package) chopped
3green onions,thinly sliced
1tbspgarlic,chopped
1tspsalt,or more to taste
⅔cupRiesling wine
½tspdry mustard
⅛tsprosemary,dried
1pinchdill weed,dried
Preparation
Melt ¼ cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt; cook for 5 minutes.
Add Riesling, mustard, rosemary, and dill to the skillet. Simmer until chicken livers are tender and liquid is mostly absorbed for about 10 minutes. Remove from heat and cool slightly.
Transfer mixture to a food processor; blend until almost smooth. Blend in remaining butter. Add additional salt if needed.
Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.
