This recipe may be reproduced with the following credit:
 by SILVIA BIANCO (www.chefsilvia.com)

Chicken and Shitake Mushroom Paté

1 lb. chicken livers
8 oz. shitake mushrooms--sliced
1 medium sweet onion, finely chopped (or use 4-5 shallots)
½ cup extra virgin olive oil
¼ cup Port or Madeira wine
2 tablespoons butter
2 tablespoons brie (or other soft cheese)
4-5 sprigs fresh parsley
Salt and pepper to taste

In a non-stick sauté pan add oil and heat until hot but not smoking (about 30 seconds). Lower flame to med/low, add onion and sauté until soft. Add liver and cook for a minute or two stirring gently, cooking all sides of the liver. Add the mushroom and continue cooking for another 5 minutes or so until the inside of the liver is no longer pink.

Remove from heat and add the butter and cheese. Cool, slightly and then add the contents of the pan to the food processor. Add the parsley and process until it’s a thick puree. Check the seasoning and transfer it to a mold or ramekin. Store it in the refrigerator and serve with fresh bread or crackers.