An easy to make liver pate that is so tasty even my kids will eat it.
Yield:20 servings 1x
12 slices bacon
1 Tablespoon butter or coconut oil
1 cup sliced fresh mushrooms (or one small can mushrooms)
1/2 cup chopped onion
1 cup chicken livers
1/2 teaspoon Worcestershire sauce (optional)
2 Tablespoons mayonnaise
1/2 teaspoon sea salt (less to taste – the bacon may add enough salt)
1/4 teaspoon black pepper
In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.
Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly. This gentle cooking method keeps the liver tender.
In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.
Serve with celery and bell pepper sticks or crackers.