Pâté de foie aux morilles

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Clean the chicken livers by removing any connective tissue and fat.

Melt butter in a skillet over medium heat and sauté chopped onion until translucent.

Add minced garlic and cook until fragrant, about 1 minute.

Increase heat and add chicken livers, cooking until browned on the outside but still pink inside, about 5-7 minutes.

Stir in thyme, bay leaves, and brandy; cook until brandy evaporates, about 2 minutes.

Remove from heat and let cool slightly before blending.

Transfer mixture to a food processor and add cream, salt, black pepper, nutmeg, and lemon juice.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning if necessary.

Transfer to a terrine or serving dish and smooth the top.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Serve chilled, garnished with parsley and accompanied by toast or crackers.

Cooking Techniques

Spice Level:

Allergens