This chicken liver spread is accented with dried porcini mushrooms and contains olive oil, but no butter.
Who doesn’t love luxurious creamy chicken liver pâté that feels like silk on your tongue? That kind of pâté is usually made with almost the same amount of butter as chicken livers. It’s decadent and exquisite. One loaded cracker and you’ve full.
We’re not making that. Instead the Cheater Chef Chicken Liver Spread is a more rustic blend of chicken livers and dried porcini mushrooms all cooked in olive oil. It’s apples to oranges so don’t compare the two kinds of spreads, just enjoy each for what they are. The porcini mushrooms add sophisticated depth to the recipe. A let’s face it, dullish brown chopped liver spread really benefits from a nice garnish. Go for vibrant contrasting color. Bright green chopped parsley does the trick and a little red onion never ever hurts. Serve with toasted little rounds of baguette.
I particularly like the recipe’s easy one-pot method. You just cook up the onions, add the liver and mushrooms and simmer a good 20 minutes. When the mix has cooled, pour it all in the food processor and whizz it up until chunky smooth. It will never be as smooth as that OTHER kind, but it will be just as fun to eat in a different way.
- 1 ounce dried porcini mushrooms
- 1/4 cup olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 1 pound chicken livers, rinsed with all dark spots and connective tissue removed
- 1/4 cup dry white wine or dry vermouth
- 1 tablespoon capers
- Salt and pepper, to taste
Place the mushrooms in a small bowl and cover with boiling water. Set aside
Heat the oil in a small Dutch oven with a lid.
Cook the onion and garlic in the oil over medium heat until the onion is translucent.
Add the chicken livers, wine, mushrooms and 1/4 cup of the mushroom soaking water. Reserve the leftover mushroom soaking water for another use like adding to soups or vegetables.)
Sprinkle with salt and pepper.
Bring to a low boil over medium heat, partially cover and simmer over low heat 20 minutes.
Cool slightly. Transfer the mixture to the food processor. Add the capers and puree. Add salt and pepper, to taste.
Transfer to a covered container and refrigerate until serving time.
Serve with toast or crackers.
This chopped liver spread has a rich mushroomy flavor. It contains no added butter, only olive oil, so it has a more rustic texture. Consider chopped fresh parsley and red onion as a colorful garnish.