1/2 ounce dried porcini
1 cup chicken stock (full salt)
3-1/2 tablespoons calvados
4 tablespoons butter
1/3 cup minced shallots
3 cloves garlic, minced
1-1/2 tablespoons fresh thyme, minced
1 lbs chicken livers, rinsed and deveined
3/4 teaspoon salt
freshly ground pepper
2 tablespoons heavy cream
Rinse porcini. In a small pan, bring chicken stock to a boil. Pour chicken stock into a small bowl with the porcini. Let sit for 10-20 minutes. Remove porcini from stock and mince. Set aside.
Let stock sit for a few minutes, then pour it back into the saucepan, discarding the sandy stuff at the bottom of the bowl. Add calvados. Simmer until stock is reduce to 1/4 cup. Let cool.
Rinse and devein the chicken livers. Mince the shallots, garlic and thyme. In a large skillet, melt butter over low heat. Add shallots, garlic and thyme. Cover skillet and cook for about 10 minutes, stirring once or twice. Raise the heat to medium and add chicken livers, salt and pepper. Cook until livers are done but still pink inside. Add everything (don’t forget the mushrooms) to a food processor and process until smooth.
Refrigerate for at least 24 hours.
This pate oxides very easily, so you probably want to scrape off the top before serving.