Mushroom bourbon pate

Stop buying pate. It's so easy to make, and this recipe is as close to foolproof as you can get. I've completely overcooked the liver and it still has a great flavor and texture (it was lacking the lovely pink center though). Take your time to really caramelize the shallots (for sweetness) and brown the mushrooms (because browned foods taste better). If you don't have bourbon, try port or cognac instead!
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