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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.