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Make the most of autumn with Mary Berry: Rustic mushroom liver pate

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Make the most of autumn with Mary Berry: Rustic mushroom liver pate

Putting on a super spread this season is easy with recipes from Mary Berry’s latest cookbook 

This delicious rustic mushroom liver pate is a speedy dish that can be enjoyed with toast

This delicious rustic mushroom liver pate is a speedy dish that can be enjoyed with toast

This is so easy to make in a food processor. What’s more, it requires no oven-baking.

Serves 6

  • 15g (½oz) dried porcini mushrooms
  • 2tbsp olive oil 
  • 1 onion, roughly chopped
  • 50g (1¾oz) smoked streaky bacon, rind removed and snipped into small pieces
  • 1 garlic clove, crushed
  • 50g (1¾oz) chestnut mushrooms, thinly sliced
  • 1tsp each freshly chopped parsley and thyme leaves
  • 200g (7oz) fresh chicken livers
  • 25g (1oz) fresh white breadcrumbs
  • 50g (1¾oz) soft butter
  • 100g (3½oz) full-fat cream cheese
  • 2tsp Worcestershire sauce
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, to garnish
  • Toast and slices of gherkin, to serve (optional)

Put the porcini in a bowl and pour in boiling water to just cover. Soak for 30 minutes. Drain; dry with kitchen paper. 

Heat half the oil in a frying pan, add the onion, bacon and porcini; fry for 1 minute. 

Cover; cook over a low heat for 10 minutes, or until the bacon is cooked. Add the garlic, chestnut mushrooms and herbs. 

Prepare ahead 

The pâté can be made up to 3 days ahead. Not suitable for freezing.

Fry for 5 minutes, or until the mushrooms are just cooked. Tip into a bowl. 

Heat the remaining oil in the unwashed pan and fry the livers for 1-2 minutes on each side, or until brown on the outside and still pink in the centre. 

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Add to the bowl with the porcini mixture and leave to cool. 

Spoon half the mixture into a food processor, add the breadcrumbs, butter, cheese and Worcestershire sauce, and whizz until smooth.

Season with salt and pepper and whizz until smooth and combined. Tip into a bowl. 

Chop the remaining mixture coarsely, then add to the bowl with the smooth pâté and stir to combine.

Spoon into a 450g (1lb) loaf tin lined with clingfilm and level the top. Cover with clingfilm and chill for a minimum of 6 hours or overnight. 

Invert the tin onto a serving plate and remove the clingfilm. Press some chopped parsley on top and cut the pâté into fairly thick slices. 

Serve with toast and slices of gherkin, if liked.

The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, £25. Text © Mary Berry 2010, 2019. To order a copy for £20, call 01603 648155 or go to mailshop.co.uk. P&P free. Offer valid until 26 October 2019. Photographs: Georgia Glynn Smith  

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