The chicken liver pate with forest mushrooms

Description

The neighbor came on the pate. Neighbor all sitting, And pate is no more...

Ingredients

Chicken liver

500 g
Mushrooms

25 g
Bacon

50 g
Onion

1 piece
Garlic

1 tooth
Butter

100 g
Cream
Seasoning
The mixture of peppers
Cognac

75 ml
Salt

Cooking

Ideally, I would like to have shallots and Italian bacon. But their fellow was delicious.

Dried mushrooms to soak in hot water for 15 min. I Have white mushrooms.

Onion, bacon and garlic finely chop, add herbes de Provence and lightly fry in butter (without fanaticism!).

The liver to go through and cut all the film grease and dark spots. This is the heart of the liver revealed...

Liver sauté 5-7 minutes until tender. It should be pink inside but no blood. When frying, do not add salt. At the end add the brandy, stir and allow the brandy to evaporate a bit. Mix with the onion-bacon mixture. With the help of a food processor, grind small portions, adding a little melted butter (about 40 grams).

Squeeze the mushrooms and finely chop. Sauté in butter. Mix with the liver. Mushrooms are not grind, they remain pieces! Salt and pepper paste to taste, mix well. If you think that the mass is too thick, add a little boiled cream and stir well.