Name: Beef Liver Pate with Mushrooms, Garlic & Red Wine
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 1 lb beef liver ((cleaned and trimmed)); 1 large onion ((diced)); 8 oz mushrooms ((finely chopped)); 6-8 garlic cloves ((minced)); 4 tbsp butter or beef tallow; 1/2 cup dry red wine; 2 tbsp worcestershire sauce; 1 tsp dijon mustard; 2 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 1 tsp thyme; 1 tsp rosemary; 1 tsp oregano; 1/2 tsp sage; 1/2 tsp red pepper flakes; 1/2 tsp onion powder; 1/2 tsp garlic powder; 6 tbsp heavy cream

Soak the liver in milk or salted water for 30-60 minutes if you want a milder flavor. Pat dry and cut into chunks.

In a large skillet, melt the butter or tallow over medium heat. Add onions, mushrooms, and garlic. Cook 10-12 minutes until deeply browned and reduced

Add liver pieces and all seasonings. Cook about 4-6 minutes total, turning occasionally. The liver should still be slightly pink inside—overcooking can make it grainy.

Add red wine, Worcestershire sauce, and Dijon mustard. Simmer until most liquid reduces, about 5 minutes.

Let cool slightly, then blend in a food processor until smooth (or leave slightly rustic). Add cream. Taste and adjust seasoning aggressively—pâté needs more salt and pepper than you think.

Transfer to jars or ramekins and refrigerate at least 4 hours.

Beef Liver Pate with Mushrooms, Garlic & Red Wine

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