Name: Picnic Pate
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Butter, divided - ¾ cup; Chicken livers - 1 pound; Mushrooms, chopped - 1 (8 ounce) package; Green onions, thinly sliced - 3; Chopped garlic - 1 tablespoon; Salt, or more to taste - 1 teaspoon; Riesling wine - ⅔ cup; Dry mustard - ½ teaspoon; Dried rosemary - ⅛ teaspoon; Dried dill weed - 1 pinch

Ingredients for - Picnic Pate

1. Butter, divided ¾ cup

2. Chicken livers 1 pound

3. Mushrooms, chopped 1 (8 ounce) package

4. Green onions, thinly sliced 3

5. Chopped garlic 1 tablespoon

6. Salt, or more to taste 1 teaspoon

7. Riesling wine ⅔ cup

8. Dry mustard ½ teaspoon

9. Dried rosemary ⅛ teaspoon

10. Dried dill weed 1 pinch

How to cook deliciously - Picnic Pate

1 . Stage

Melt 1/4 cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt; cook for 5 minutes. Add Riesling, mustard, rosemary, and dill. Simmer until chicken livers are tender and liquid is mostly absorbed, about 10 minutes. Remove from heat and cool slightly.

2 . Stage

Transfer mixture to a food processor; blend until almost smooth. Blend in remaining 1/2 cup butter. Add additional salt if needed.

3 . Stage

Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.