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Chicken and shiitake mushroom pate
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your liver pate with flavorful shiitake mushrooms.
Ingredients:
  • 500g chicken livers
  • 1 small brown onion, halved, finely chopped
  • 200g fresh shiitake mushrooms, chopped
  • 60ml (1/4 cup) Grand Marnier liqueur
  • Salt & ground white pepper
  • 1-2 whole star anise, to garnish
  • 80ml (1/3 cup) chicken style liquid stock
  • 21.00 gm soy sauce
  • 1.50 gm powdered gelatine
  • Melba toasts, to serve
Instructions:
  • Trim any sinew, membranes, and fat from the chicken livers using a small sharp knife. Remove any discolored spots that can make the pâté bitter. Rinse the chicken livers in a colander under cold running water, then pat dry with paper towels.
  • In a large frying pan over medium heat, melt 1 tablespoon of butter until foamy. Sear half of the chicken livers for 30 seconds on each side, then cook uncovered for 4 minutes until browned outside and slightly pink inside. Transfer to a plate and repeat with the rest of the livers.
  • Sauté the onion in the pan until soft, then stir in the mushrooms and cook until tender. Add the livers and liqueur, simmer for 1 minute, then remove from heat.
  • Place the liver mixture in a food processor and blend until smooth, scraping down the sides as needed. Push half of the mixture through a sieve using a metal spoon into a bowl. Repeat with the rest of the liver mixture.
  • Add the liver mixture back to the food processor bowl. Add the remaining butter in small cubes. Process until the butter is smoothly incorporated. Season with salt and pepper to taste.
  • Divide the pate between two small ceramic dishes or one larger dish. Top with a single star anise for the larger dish. Cover the surface of the pate with plastic wrap and refrigerate for 30 minutes to chill.
  • In a small saucepan, bring the stock and soy sauce to a boil over medium heat. Transfer the mixture to a heatproof jug. Sprinkle gelatine over the surface and whisk with a fork until dissolved. Carefully pour the gelatine mixture over the pate and refrigerate for 6 hours to set.
  • Allow the pate to sit at room temperature for 5 minutes before serving with Melba toasts.

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