Chicken liver pâté with mushrooms and pistachios

Ingredients for 10 servings:

• 250 g chicken liver(s)
• 100 g mushrooms
• 1 onion(s), coarsely chopped
• 2 garlic cloves, coarsely chopped
• 125 g butter
• 2 tbsp cognac
• 1 tbsp cream
• 40 g pistachios, peeled and chopped
• 1 bunch of basil
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

also works with other poultry liver

Clean and roughly chop the liver and mushrooms. Sauté the onion and garlic in the butter, then add the liver and mushroom pieces and fry until tender. Let it cool in the refrigerator until the butter has solidified again. Put the liver and mushroom pieces through a meat grinder along with the basil leaves. A food processor should probably work, too. Mix the cream, cognac, and chopped pistachios into the mixture. Be careful with the cognac—it can easily overpower everything. Season with salt and pepper and pour into a pie dish. Cover immediately with cling film and let it chill in the refrigerator for a few hours. Delicious as an appetizer or on a buffet.