Chicken Liver Pate with Mushrooms and Olives
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 116.7
- Total Fat: 6.7 g
- Cholesterol: 123.9 mg
- Sodium: 349.3 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 0.8 g
- Protein: 8.2 g
View full nutritional breakdown of Chicken Liver Pate with Mushrooms and Olives calories by ingredient
Introduction
An easy, high-iron organ-meat dish that is surprisingly delicious and light. An easy, high-iron organ-meat dish that is surprisingly delicious and light.Number of Servings: 7
Ingredients
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7 chicken livers, patted dry
1 large vidalia or yellow onion
2 cloves of garlic
1/4 cup pitted green and black kalamata olives
1 small can anchovies (optional)
1/4 cup sour cream (cultured, preferable)
1 tblspn. butter
1 cup shiitake or common mushroom
salt and pepper to taste
Directions
Pat dry 7 organic chicken livers with a towel or cloth. Salt the livers lightly.
In a large skillet, saute butter and anchovies over medium heat. Add livers when anchovies are nearly dissolved (at least broken apart). Add onions, garlic, mushrooms, and olives.
Cook over medium/high heat until livers are only lightly pink in the middle. Remove from heat.
Spoon the mixture into a food processor or blender with the sour cream (if you're using a small processor or a blender, you may only be able to do half at a time). Blend until slightly smooth and transfer to a long, narrow pan. Any pan really works, but for the best pate, you'll want something small, tight, and high.
Refrigerate until solid, or longer.
ENJOY!
Number of Servings: 7
Recipe submitted by SparkPeople user LADYZHERRA.
In a large skillet, saute butter and anchovies over medium heat. Add livers when anchovies are nearly dissolved (at least broken apart). Add onions, garlic, mushrooms, and olives.
Cook over medium/high heat until livers are only lightly pink in the middle. Remove from heat.
Spoon the mixture into a food processor or blender with the sour cream (if you're using a small processor or a blender, you may only be able to do half at a time). Blend until slightly smooth and transfer to a long, narrow pan. Any pan really works, but for the best pate, you'll want something small, tight, and high.
Refrigerate until solid, or longer.
ENJOY!
Number of Servings: 7
Recipe submitted by SparkPeople user LADYZHERRA.