Indulge in a rich and savoury spread that will elevate any occasion. This delectable pâté is made with tender chicken livers and earthy wild mushrooms, making it a perfect appetiser for a dinner party or a cosy night in.

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To fully savour its rich taste, pair this mouthwatering pâté with crusty bread, crackers, or fresh vegetables. Each bite is a delight for the senses, with the smooth and creamy texture of the pâté complementing the crunchy bite of the bread or crackers. You’ll also love the earthy and meaty notes that come from the wild mushrooms, adding depth and complexity to the dish.

Recipe Card

Chicken liver and wild mushroom pâté

This mouthwatering pâté is made with tender chicken livers and earthy wild mushrooms, resulting in an explosion of flavours that will elevate any occasion.
Prep Time50 minutes
Cook Time20 minutes
Course: Appetizer, Spread
Cuisine: French
Keyword: Chicken liver and wild mushroom pâté, French pâté, Easy pâté recipe, How to make pâté
Servings: 6 people
Author: Bonne Maman


  • 25 g 1 oz dried porcini mushrooms
  • 150 g 5 oz butter, softened
  • 1 large Spanish onion finely chopped
  • 4 sprigs of fresh rosemary
  • 2 fat garlic cloves crushed
  • 225 g 8 oz chicken livers, trimmed and soaked in milk for 30 minutes
  • 2 smoked streaky bacon rashers roughly chopped
  • 7 tbsp Bonne Maman Apricot Conserve
  • 2 tbsp brandy
  • 1 ½ sheets leaf gelatine
  • 1 tsp coarsely ground black peppercorns


  • Soak the porcini mushrooms in water for 30 mins. Drain and reserve the soaking liquid.
  • Fry the onion with half the rosemary, the soaked mushrooms, and the garlic until very soft and golden brown in a large frying pan with melted butter. Remove from the pan with a slotted spoon and set aside. Discard the rosemary sprigs.
  • Drain the livers and fry them with bacon in the same frying pan with an additional 25g of butter until deep golden on the outside and still pink in the center. Stir in 1 tbsp of the conserve, the brandy, and the onion mixture. Remove the pan from the heat and leave to cool.
  • Liquidise the liver mixture with the remaining butter to a smooth paste and spoon into an earthenware dish. Cover with cling film and chill for 30 mins.
  • Put the reserved mushroom liquid into a small saucepan. Cut the gelatine into small pieces and drop into the pan. Leave to soak for 10 mins. Warm over low heat until the gelatine dissolves, then stir in the remaining conserve.
  • Spoon this mixture over the chilled pâté and top with the remaining rosemary sprigs and peppercorns. Chill for a further 1 hour.

Recipe taken from Bonne Maman.

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