Easy & Creamy Chicken Liver Pate

• 225 g (1/2 lb) chicken livers
• 1/4-1/2 onion
• 5 button mushrooms (optional)
• 3 Tbsp white wine
• 2-3 Tbsp sour cream
• to taste Salt & pepper
• 1 Tbsp olive oil for frying

1. Chop the onion and mushrooms into small pieces.
2. Cut the liver into bite-size pieces.
3. Heat olive oil in a frying pan and saute the onion and mushrooms (if using) until onions are very soft.
4. Add in the liver and continue to saute everything until the liver has turned color on all sides.
5. Pour in the white wine and cover the pan with a lid (if you don't have one for the pan, try aluminum foil).
6. Let it simmer on low-medium heat for 6-7 minutes.
7. Remove lid and if there's still a lot of liquid left, let it simmer a minute or two longer without the lid.
8. Put everything in a food processor and blend into a paste.
9. If you don't have one, you can mash with a fork or mortar and pestle (it won't be as smooth but surely still good).
10. Transfer to a bowl.
11. Let it cool a couple minutes then mix in the sour cream.
12. Add salt & pepper to taste.
13. Garnish with pink pepper or parsley.
14. Serve with French bread, crackers, flatbread, wine, etc ;)

chicken livers, onion, button mushrooms, white wine, sour cream, salt, olive oil

Taken from cookpad.com/us/recipes/317799-easy-creamy-chicken-liver-pate (may not work)