Dexter’s Chicken Liver Mushroom Pate’

This recipe had its origin in the Fannie Farmer Cook Book.  I have added the mushrooms and changed the de-glazing liquid


¼ Lb. Butter

1 small onion

2 tbsp. Dried wild mushrooms.  Porcinis or black Chanterelles are good choices

½ lb. Chicken livers

¼ cup fortified wine

Port or Marsella



1 qt. Pot

4 qt heavy pot

Food processor or blender

Serving Ideas:






Porcini Mushrooms [Boletus Edulis]


  1. Chop the onion fine and sauté slowly in 2 tbsb butter in the large, heavy pot.
  2. Crush the mushroom fine and simmer in ½ inch water in the small pan for ½ hour until most of the liquid is evaporated.
  3. Turn up the heat on the large pan, move the onions to the edge of the pan and add the livers to the center.
  4. Sauté the livers for 10 minutes stirring frequently.
  5. Put the livers, the rest of the butter in thin slices, and the mushroom reduction in the food processor.
  6. De-glaze the pan with the fortified wine and add to the food processor.
  7. Process for about 20 seconds.
  8. Pour into a serving dish and refrigerate until solid.