Switch the palette to suit the room. Your choice is saved locally.
Drain the softened porcini mushrooms. In a frying pan, melt the 3 1/2 oz butter and sauté the chopped 1 onion with 3 cloves minced garlic over medium heat until the onions are translucent and fragrant.
Rinse the 1.1 pound pork livers, pat them dry, and cut them into small pieces. Add the liver pieces to the pan along with the drained porcini mushrooms.
Let the cooked liver mixture cool down significantly before transferring it to a food processor. Process until it's completely smooth and creamy. If the pâté feels too stiff, you can add some more melted butter, a tablespoon at a time, until it reaches your desired consistency.
Season the pâté with 1/2 teaspoon salt and 1 inch p of black pepper to taste.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
Sign in to leave a rating and a note.
Be the first to cook this and tell the rest of us how it went.
