Mushroom, Chicken Liver, And Nut Dip

• 1 tablespoon olive oil plus an extra drizzle
• 3 5/8 cups mushrooms pine, sliced
• 3 garlic cloves diced
• 5 1/4 ounces chicken livers
• 1 teaspoon ras el hanout Moroccan spice mix
• 1 tablespoon dry sherry
• salt
• ground black pepper
• 7/8 cup cream cheese
• 3 5/16 tablespoons nuts crushed

1. In a large pot, heat up 1 tablespoon of olive oil. Add the mushrooms, lower the heat, and simmer 10 minutes.
2. Add the garlic, chicken livers, and ras el hanout. Continue to simmer on low heat until the livers are cooked through.
3. Add the sherry and continue cooking until the alcohol has evaporated out.
4. Salt and pepper to taste and stir in the cream cheese.
5. Blend everything together, mix in the nuts, and serve with a drizzle of olive oil over top.
6. Spread on fresh crusty bread.

olive oil, mushrooms pine, garlic, chicken livers, sherry, salt, ground black pepper, cream cheese, nuts

Taken from www.yummly.com/recipe/Mushroom_-Chicken-Liver_-and-Nut-Dip-626830 (may not work)