Like Hamersley's best recipes, this one is appealing because it has just a few ingredients and is fairly simple to make. Unfortunately, I found the pate dry and heavy as opposed to light and creamy as the title implies. The visual appearance also detracted from the end product The color was too dark/black and the mouse ragged looking due to difficulty removing it from the mold.
The bottom line: If you like chicken liver pate, try the recipe below.
Mushroom Liver Pate (The Best of Bon Appetit, copyright 1979, published by Knapp Press, page 21)
Makes about 2 1/2 cups
3 tablespoons oil
1 medium onion, finely chopped
1 pound chicken livers, cut into small pieces
8 oz. fresh mushrooms, sliced
1/4 cup dry sherry
3 tablespoons minced parsley
2 garlic cloves, pressed
2 tablespoons soft butter
salt and freshly ground pepper
pinch of nutmeg
Heat oil in large skillet over medium heat. Add onions and saute 2 to 3 minutes. Add livers and mushrooms and cook until livers are no longer pink. Transfer with slotted spoon to blender, food processor or meat grinder in small batches and process into a paste. Add remaining ingredients and seasonings to taste and mix thoroughly.
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