For liver lovers

I like liver & I love Pâté but I understand that not everyone has the same feelings towards it.  This recipe is delicious, it has lots of different flavours, but still tastes like liver, so don’t try to sell it to someone who doesn’t want to buy it, you know what I mean? I like serving this with Israeli couscous, but you could also serve it in a baguette. Here’s what you’ll need:

2 packages kosher chicken liver

2 large onions diced

2 pints of button mushrooms

1 tsp cumin

¼ tsp onion powder

¼ tsp garlic powder

¼ tsp cinnamon

¼ tsp nutmeg

¼ tsp turmeric

Salt & pepper

Oil

On a broiling pan (rack with slits with a pan underneath to catch the blood and splatter) place the livers, then broil (turn them over)so that the blood can be extracted, thus koshering it (salt can also be added to the livers to help in the process). In a large pan heat some oil, then sauté the onions till they start to brown then add the mushrooms and let them cook till all the water has come out of them, (you can deglaze the pan with beer or red wine if you’d like for extra flavour) then add in the livers and all the spices and let all the flavours mingle and everything is cooked smells wonderful.

Enjoy!