Country Chicken Liver Paté On Grilled Garlic Croustini With Papaya Sauce

• 3 chicken livers cleaned and minced finely, you may also use your food processor if this grosses you out
• 3 mushrooms mediums porchini, medium coarsely chopped, you may also use wild mushrooms whic
• 1/4 cup finely chopped onion
• 2 inches garlic cloves, finely minced, we try to buy garlic grown the States or better ye
• 1 teaspoon five-spice Chinese, I made my own mix, but you may use the store bought kind
• 1 tablespoon rice wine Mirin, Japanese
• 2 tablespoons unsalted butter
• 1 teaspoon olive oil
• salt
• pepper

1. Melt 1 tbsp butter with the olive oil in a frying pan. Add the onions and cook about 1/2 way, add the mushrooms (mushrooms will release quite a bit of liquid, but don't worry)
2. Add the chicken livers and cook through.
3. Add the garlic, Chinese Five Spice and cook until you can really smell the aromas. Add the mirin, salt and pepper and the remaining 1 tbsp butter (melt the butter).
4. Mix thoroughly and allow to cool slightly.
5. Line a very small loaf pan (or ramekin) with plastic wrap. Press the pate into the form tightly. Refrigerate. This pate gets better with age, so you may want to make it in advance.
6. Serve on Grill Garlic Croustini with a Sweetish Sauce (or confit)

chicken livers, mushrooms, onion, garlic, fivespice chinese, rice wine, unsalted butter, olive oil, salt, pepper

Taken from www.yummly.com/recipe/Country-Chicken-Liver-Pate-On-Grilled-Garlic-Croustini-With-Papaya-Sauce-1656125 (may not work)