Your Shopping Basket is empty!

Wild Mushroom and Chicken Liver Pate

Ingredients Required:

1kg Banana Shallots (s)



1 Garlic (Net). Approx 8. Bulbs(s)



1 Thyme (60G Pack)(s)



Olive Oil
Unsalted Butter
Dried Wild Mushrooms
Smiked Pancetta


  • 30g dried wild mushrooms, use porcini or a mixture of wild mushrooms (available from most supermarkets).
  • olive oil.
  • 50g smoked pancetta, finely diced.
  • 2 shallots, finely chopped.
  • 1 garlic clove, crushed.
  • 1 sprig of fresh thyme leaves, leaves chopped, plus extra to garnish.
  • 800g chicken livers, trimmed (found in the freezer section of the supermarkets).
  • 75ml brandy.
  • 150g unsalted butter.
  • 3 small brioche or 1 loaf, sliced and toasted, to serve.


  1. Soak the mushrooms in boiling water. Heat 1 tbsp olive oil in a frying pan and add the pancetta, shallot, garlic and thyme and cook over a lowish heat for about 4 minutes. Remove from the pan using a slotted spoon and set aside. Cook the chicken livers in batches in the same pan, over a medium-high heat for about 4 minutes, adding more olive oil as needed. Add to the shallot mixture. Swirl out the pan with the brandy and add to the bowl. Season.
  2. Drain the mushrooms, pat dry on kitchen paper and roughly chop. Melt 25g butter in the pan and cook the mushrooms for 1 minute. Whizz the chicken liver with 40g butter in a food processor until smooth. For the smoothest result, sieve, then season. Add the chopped mushrooms and mix well. Divide the mixture between 6 ramekins, level the top of each.
  3. Meanwhile, gently melt the remaining butter in a small pan. Pour the clear yellow butter off the top into a measuring jug and then pour a little over the top of each pot. Add a small sprig of thyme and chill. Serve with brioche slices and the red onion marmalade.