Chicken liver and porcini pâté with port and orange

Ingredients

• 200 g chicken livers
• 100 g fresh porcini mushrooms, cleaned and finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 1/2 cup port wine
• 1 tablespoon butter
• 1 tablespoon olive oil
• Orange zest
• Salt and pepper to taste

Step-by-step preparation

1. In a large skillet, heat the butter and olive oil over medium-high heat.
2. Add the onion and garlic and cook until golden and tender.
3. Add the porcini and cook until golden and fragrant.
4. Add the chicken livers and thyme and cook for about 5–7 minutes, until the livers are cooked through.
5. Add the port and cook for a few minutes, until the liquid has reduced by half.
6. Remove from the heat and let the mixture cool for a few minutes.
7. In a food processor, blend the liver and porcini mixture with the orange zest until smooth and creamy.
8. Season with salt and pepper.
9. Transfer the pâté to an airtight container and refrigerate for at least an hour before serving.
10. Serve with toast or crackers.