Wild About Mendocino Mushroom Paté

Note from Cheri: Lucky guests at the Reed Manor in Mendocino, California will find appetizers like these waiting for them. The inn graciously shared their recipe as part of the Mendocino County Wine and Mushroom Festival. The year 2000 marked the first Wine & Mushroom fest and it was a rousing success. The November event is now planned annually. Follow this link to learn more about this gorgeous area of Northern California and their fabulous Food Festivals!

3/4 lb. softened butter, divided 1 lb. chicken livers 1 lb. fresh shitake or oyster mushrooms, trimmed and brushed clean 1/2 C chopped green onions 1/2 tsp. thyme 1/2 tsp. salt 1/8 tsp. nutmeg 1/4 C cognac, optional parsley sprigs for garnish crackers or baguette slices

Serves 12-14 Melt 1/4 pound of the butter in a large skillet over medium heat. When foam subsides, sauté chicken livers and mushrooms until livers are no longer pink. Remove livers and mushrooms to a blender or food processor, using a slotted spoon and leaving the liquid in the skillet. Boil the remaining liquid remaining in the skillet until it has reduced and thickened. Add the reduced liquid to the livers and mushrooms in the blender or food processor, along with the green onions and the remaining 1/2 pound of butter, thyme, salt, nutmeg and cognac (if desired). Blend paté until smooth. Pour into a 3-cup mold that has been lightly oiled. Cover with plastic wrap and chill until firm. Unmold onto a serving plate and garnish with parsley. Serve with crackers or baguette slices.