Stove Top Smoker Mushroom and Chicken Liver Pate

Ingredients

• 2 tablespoons maple wood chips
• 1/4 lb butter
• 1 lb chicken liver
• 1 medium onion, chopped
• 3 shallots, chopped
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 bay leaf
• 12 large mushrooms
• 1/4 cup brandy
• salt and pepper

Directions

1. 1

   Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.

2. 2

   You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers.

3. 3

   When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft.

4. 4

   Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray.

5. 5

   Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.

6. 6

   Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight.

7. 7

   Garnish and serve with thin sliced baguettes.