How To Make Picnic Pate
Planning a picnic soon? This picnic pate makes a flavorful appetizer made with pork liver, mushroom, and herbs for an elegant spread made in under an hour.
Serves:
Ingredients
- ¾cupbutter,divided
- 1lbchicken livers
- 8ozmushrooms,(1 package) chopped
- 3green onions,thinly sliced
- 1tbspgarlic,chopped
- 1tspsalt,or more to taste
- ⅔cupRiesling wine
- ½tspdry mustard
- ⅛tsprosemary,dried
- 1pinchdill weed,dried
Instructions
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Melt ¼ cup butter in a skillet. Add chicken livers, mushrooms, green onions, garlic, and salt; cook for 5 minutes.
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Add Riesling, mustard, rosemary, and dill to the skillet. Simmer until chicken livers are tender and liquid is mostly absorbed for about 10 minutes. Remove from heat and cool slightly.
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Transfer mixture to a food processor; blend until almost smooth. Blend in remaining butter. Add additional salt if needed.
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Pack pate into a ceramic crock and refrigerate for at least 8 hours before serving.
Nutrition
- Calories: 164.52kcal
- Fat: 13.44g
- Saturated Fat: 7.89g
- Trans Fat: 0.49g
- Monounsaturated Fat: 3.48g
- Polyunsaturated Fat: 0.97g
- Carbohydrates: 1.81g
- Fiber: 0.32g
- Sugar: 0.59g
- Protein: 7.25g
- Cholesterol: 160.91mg
- Sodium: 206.38mg
- Calcium: 12.80mg
- Potassium: 178.79mg
- Iron: 3.63mg
- Vitamin A: 1345.57µg
- Vitamin C: 8.27mg
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