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Tuscan Mushroom Liver Pate

Tuscan Mushroom Liver Pate Recipe

  • 12 ounces portobello or button mushrooms, trimmed and quartered
  • ½ medium onion, peeled and quartered
  • 2 cloves garlic, peeled
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 to 4 ounces chicken livers (from two birds), trimmed, rinsed and blotted dry
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 tablespoon brandy or to taste
  • 1 to 2 tablespoons dried bread crumbs, as needed
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