Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté

I have been craving pâté for a couple of weeks.

This coming from the girl who couldn’t stand liver growing up.  But as times change, so do ingredients.  With such widespread availability from so many great producers, its a great time to revisit some of the things you thought you didn’t like.  You might be surprised.

It’s a craving that makes some sense.  Chicken livers are a powerhouse of iron as well as a slew of other minerals, and they have a high vitamin content too.  So if you’re feeling a little run down, do yourself a favor and find some high-quality livers.  These beautiful ones were from North Market Poultry and Game, because honestly, they have the best chickens in Columbus, and therefore the best livers.

I followed this recipe from Gordon Ramsay, because no matter how he acts on American television, this guy can cook.  And this recipe produced, rather simply, with just a few ingredients, something that was a serious treat to eat.  Served on some crispy toasts or small slices of fresh baguette, the pâté has an earthy, forest-like fragrance to it thanks to the porcini mushrooms and woodsy thyme.  It’s a dish that evokes luxury, but if you stop to think about it, it’s quite humble indeed.

A few PK tips if you decide to make this some Saturday.  If you’re here in Columbus, use Snowville‘s whole milk to soak the livers in overnight, it elevates the dish, I think.  And while you’re at it, just buy some of the whipping cream and fix up a quick batch of butter to clarify and pour over the top of the pâté to seal.  If you’re taking care, go all the way.  Take the time and press the pate through a sieve to ensure the mixture is silky.  When you taste it you will appreciate your own efforts.  When you’re ready to serve the pâté, take it out of the fridge a bit before you’re ready to serve it.  I marveled at how the flavors blossomed as it warmed from cool to room temperature, almost like a cheese.

Playlist included Teenage Suicide Don’t Do It by Big Fun.  There is a link there, believe it or not.

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4 Comments to “Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté”

  1. At first, I thought that the picture was of a huge bowl but it occurs to me that thyme leaves just are not that big. Its very reasonable size means that I might just be able to convince myself to make this for my own well being (since I will clearly be the only one digging in).

    Thank you!

    • Yes, especially for your own well being as I think I saw something in one of the links that livers contain minerals that increase production of dopamine and norepinephrine which improve mood and memory. Two things I always think I could use a little boost in. Who couldn’t, really?

  2. Love chicken livers – growing up, mom would cook them (I think panfry, and then braise) with miso, mirin, and slivers of fresh ginger and scallions. So good with steamed rice. I’ll have to ask her for the actual menu. Both girls loves pate – will have to try this when I have a chance. Thank you for posting.

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