|Chicken Liver Pate with Chanterelles and Cognac|
For an inexpensive variation on foie gras – try the chicken livers. I know – they are one of those foods that either incite “Ew, gross!” or “Oh, yeah!” – whatever you do – give them a try and convert to the “Oh wow!” camp. They are especially exquisite when they are pureed into a silky, buttery spread. It is a rich dose of umami spread onto grilled country bread or you favorite crackers – or your finger! This silky-smooth pate is inexpensive and simple to make. The addition of chanterelle mushrooms and cognac push it over-the-top in flavor and pizzazz. If chanterelles were unavailable, crimini mushrooms would be the best substitute.
Melt 2 Tb butter in a large sauté pan, add 1 lb. chanterelle mushrooms, which have been gently wiped, cleaned and thinly sliced. Sauté until tender and beginning to brown and all juices have evaporated, about 15 minutes. Remove from heat. Set aside.
Melt 4 Tb butter in another skillet over med-high heat. Add 4 chopped whole green onions and 4 chopped white part only green onions. Sauté 2 minutes. Add 1½ pound chicken livers, which have been cleaned and dried. Stir to coat. Cover and cook until livers are no longer pink in center, stirring often, about 10 minutes. Add ½ C dry white wine, 2½ tsp kosher salt, 1 tsp dry mustard, ½ tsp grated nutmeg, ¼ tsp ground cloves. Simmer uncovered about 1 minute.
|Sauteed mushroom slices|
|Cooking the livers...doesn't look so good yet!|
|Pureed and looking better!|
Once again, I love this appetizer with champagne. Seems everything is great with champagne! However, it is equally spectacular with a variety of red wines: Syrah, Pinot Noir, Cabernet Sauvignon and of course, more Cognac!