Port Wine Chicken Liver Pate
1 lb chicken livers
1 small onion, finely chopped
2 cloves garlic, finely chopped
4 or 5 mushrooms (you pick the type), finely chopped
1 tsp fresh oregano, chopped
1/4 cup port wine
clarified butter for the top (optional)
boil chicken livers slightly. Make sure they are still pink in the middle (this isn't a requirement, but the colour of the pate winds up a greenish-grey if you cook them all the way through.) While livers are cooking, saute onions and garlic until onions are translucent.
Place livers, onions and garlic mixture, oregano, port wine and mushrooms in a blender. Mix until smooth.
Pour mixture into decorative dish and cover with melted unsalted clarified butter (this is not required, but makes it look prettier.)
Cover with plastic wrap and refrigerate until firm.
Serve with soft cheeses and crackers.
Pairs Well With
I love pate but it can be VERY expensive if you buy it premade. This is very easy and chicken livers are very cheap.