One of the most delicious ways to enjoy liver is as liver pâté. Julia Childs once said, “The memory of a good pâté will haunt you for years.” I couldn’t agree more! Here is a slight variation to Sally Fallon Morell’s Nourishing Traditions chicken liver pâté with the addition of crème fraîche. Beware. This will haunt you in a good way. Utterly delicious to the last bite.
3 tablespoons butter
1 yellow onion, chopped
1⁄2 pound Cremini or Shiitake
1 pound chicken or duck liver
2/3 cup dry vermouth
2 cloves garlic, mashed
1⁄2 teaspoon dry mustard
1 teaspoon or more fresh rosemary
1 tablespoon lemon juice
1⁄2 cup crème fraîche
4 tablespoons butter, softened to room temperature Celtic sea salt to taste
Melt butter in a heavy skillet. Next, add onions and sauté, stirring occasionally for about 10 minutes, until onions are soft, and then add mushrooms and sauté for another 10 minutes. Add liver and sauté for about 6-7 minutes. Add wine, garlic, mustard, lemon juice, and rosemary. Bring to a simmer and cook uncovered until the liquid has evaporated. Allow cooling. Blend in a food processor with softened butter and crème fraîche. Place in a crock or mold and chill well. Serve on true sourdough bread, seed crackers, or simply eat alone. Bon appétit!
*Recipe provided by Ronda Nelson
