Patê is one of my favorite ways to eat liver- it’s rich, creamy and SO flavorful! It’s also affordable, packed with nutrients and fairly easy to source, making it an accessible nutrient-dense food for many.
This patê freezes wonderfully, so I usually divide it into three or four portions and save the extra ones for later. If you can’t find shiitake mushrooms, no worries- omit them. The patê will still be super tasty and nutritious!
I’ve made this patê using chicken, pork and beef liver, and find that chicken liver yields the best flavor and texture. Pork liver comes in at a close second. Beef liver has a very strong organ meat flavor and is not as tender as the other livers. I don’t recommend making patê with it unless you really enjoy the flavor. If you’re curious and want to try it, mellow the flavor out first by cutting it into one inch pieces and soaking it in milk for 2-3 hours, or up to overnight in the fridge.
To make this patê, you will need:
- 1 lb of chicken livers
- 1 large onion
- 5 oz shiitake mushrooms
- 2 cloves of garlic
- fresh or dried thyme
- fresh or dried rosemary (optional)
- 2 sticks of butter
- olive oil for sautéing
- water or mushroom broth
- salt & pepper
- a food processor
- 12″ skillet or pan
Liver patê is easier to make than it sounds. My version takes some time because caramelizing the onion does take about 40 minutes. After that, you cook the shiitake with the herbs and broth, then add in the liver and garlic. Once everything is finished cooking, it gets transferred to the food processor. While it’s still warm, the butter is blended in a few chunks at a time until the mixture is smooth and creamy.
I like to eat this patê on crackers, bread, cucumber slices, or simply by the spoonful. It’s rich, so a little goes a long way.
Why This Patê is Crazy Good for You!
Did you know that liver is one of the most nutrient dense foods on the planet? It’s a low caloric, high quality source of protein that supplies a large amount of vital nutrients. 100 grams (about 3.5 ounces) of chicken liver contains:
- 25 grams of protein
- 288% DV of vitamin A
- 352% DV of vitamin B12
- 327 mg of choline
- 136% DV of riboflavin (source)
The vitamins and minerals in liver are highly bioavailable, meaning they’re easily absorbed and used by the body. This is one of the amazing benefits of consuming liver- you get a big boost of bioavailable nutrients that support your vision, immune health, red blood cell production, and metabolism. Just one serving of liver per week can provide health benefits for most people.*
*Please consult with your doctor before making any dietary changes.
Other ingredients in this patê that are beneficial:
- Shiitake mushrooms (provide vitamin B5 and copper)
- Grass-fed butter (provides vitamins A, D, E, and K as well as butyrate, a short-chain fatty acid beneficial for gut health)
- Garlic, thyme and rosemary (immune boosting herbs and veg)
If the thought of eating liver still makes you want to cringe, but you’re interested in the health benefits, you can take a high quality, freeze-dried liver supplement. There are many on the market- look for one that sources their liver from grass-fed, pasture-raised animals.
Where to Source High Quality Chicken Liver
Chicken liver is available at most butcher shops and in the meat section at many grocery stores. My go-to source is always a local farmers market, but I understand this may not be available or accessible for everyone.
Look for pasture-raised liver when possible to get the best quality. Since the liver is an organ that filters and stores nutrients for the body, you want to source it from animals that have been treated humanely and fed a healthy diet. I source pasture-raised liver from Trail Bale Farm in Tampa, as they are regulars at my local farmers market here in Saint Pete.
A Note on Butter
Butter is what pulls this patê together, making it extra smooth and creamy! I like to use European style cultured butter, because it has a higher butterfat content and the flavor is amazing. I’ve also used grass-fed butter, and that’s delicious as well. Use whatever butter you like best.
Salted butter adds more flavor to the patê, but feel free to use unsalted and adjust the salt level to your liking.
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How to Make Creamy Liver Patê: Simple and Nutritious
Equipment
- 12" skillet or pan
- Food processor
Ingredients
- 1 large onion, sliced lengthwise
- 2 Tbsp olive oil for sautéing
- 5 oz shiitake mushrooms, sliced
- 1/2 tsp dried thyme and/or rosemary
- 1/2 cup mushroom broth or water
- 1 lb chicken livers, pasture-raised if possible
- 2 cloves garlic, finely chopped
- 2 sticks good quality butter
- salt & pepper to taste
Instructions
- Start by caramelizing your onion. Add your sliced onion to a preheated skillet with 1 Tbsp olive oil. Add salt and gently stir to coat all the slices.
- Continue to cook on medium-low heat until the onion starts to break down and turn a golden brown color, about 40 minutes (see above photos for reference). Add more olive oil as necessary to prevent the onion from sticking to the pan.
- Once the onion is golden brown and very soft, transfer to a bowl and set aside.
- Add your sliced shiitake mushrooms to the pan with the dried thyme and/or rosemary if using. Add 1/4 cup of the mushroom broth or water and let the mushrooms cook, stirring occasionally, until most of the moisture has cooked off.
- Place the cooked mushrooms in the bowl with the caramelized onion and set aside.
- Add your chicken livers to the pan along with the chopped garlic. Season with salt and pepper, and add the remaining 1/4 cup of mushroom broth or water. Cook on medium-low heat until the liver is cooked through, but still remains pink in the center.
- Transfer the liver, mushrooms and onion to your food processor and remove the food pusher from the feed tube (this helps heat escape while you're blending the patê). Pulse a few times to start, then blend until the mixture resembles a chunky paste.
- Slice your butter into 1-2 Tbsp chunks.
- Turn on your food processor and slowly feed the butter chunks through the feed tube while your patê is blending. By the time you've incorporated all the butter, your patê should be smooth and creamy, almost like mousse!
- Transfer the patê to your desired storage containers and press a piece of plastic wrap on top of the surface to keep out any air. When stored like this, it will keep for 5-7 days in the fridge, or you can freeze it for up to 3 months.
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