Big Daddy Mousse Pate'
2 tbl butter
4-6 garlic cloves
1/3 cup chopped white onion
¼ cup dried porcini mushrooms or you can use fresh button mushrooms
1 lb livers – about 12-14 livers
1 8 oz pkg cream cheese
1/8 cup of whipping cream
dash of nutmeg
Lots of fresh ground pepper
A Pinch of Kosher salt
Slice mushrooms. Soak livers in Big Daddy Port for 10 minutes while you’re preparing everything else.
Chop garlic & onions in a processor. Melt butter in a pan and sauté veggies (sauté for about five minutes). Add drained livers and mushrooms and sauté until livers are firm. Add fresh ground pepper, salt to taste, a few dashes of nutmeg and the whipping cream. Sauté until mixed through. Place in processor and puree until smooth. Add cream cheese in pieces while processor is running and continue until processed smooth.
Chill until firm.
How to Serve:
4 slices dark bread (pumpernickel toasted is great)
4 tablespoons mustard (
1/2 pound Big Daddy mousse pate
1/4 red onion, finely chopped
4 tablespoons capers, drained
Some little extras for the platter:
1/2 pound herb brie
baby gherkin pickles
Red seedless grapes
Spread toasted bread lightly with mustard. Arrange pate in thin layer on the bread. Top with chopped onions and capers. Cut each slice of bread into quarters.
Arrange on a cheese board with a wedge of brie, crackers, grapes and a glass of Domaine Montel Merlot.
Everyone will be coming back for more!