Today’s recipe is inspired by all of you lovely readers.…
I’m an ardent supporter of #teamliverpâté. I make regular batches of beef and chicken (I recently tried turkey!) liver pâté, freeze portions in my adorbs quarter-pint mason jars, and look forward to my weekly servings…on slices of the prettiest Pink Lady, of course.
After starting a paleo diet in the New Year, I felt an incredible shift for the better in not only my physical health, but also in my emotional wellbeing. Many, many years of battling Crohn’s Disease left me defeated, believing that my reality would never be one of vigor, vim and vibrancy. I had suffered for so long that I wasn’t even recognizing the non-IBD symptoms as autoimmune disturbances, so you can well imagine how over-the-moon I was when not only the Crohn’s symptoms began to abate but those other troubles started to subside as well – namely, a chronic phlegmy cough and nasal congestion upon waking every morning, patches of eczema on my scalp, eyelids, arms, and legs as well as anxiety and mood swings.
And, yet, as all up as I was in Cloud Nine’s grill with this new-found health, I was still struggling with a couple of remaining symptoms associated with Crohn’s Disease: a relentlessly annoying perianal abscess that would wax and wane plus anemia. And that’s what brought me to AIP. I wanted to ramp up the healing that was already taking place. I’m happy to report that while it’s still early days, it’s certainly working!
AIP aims to nourish our bodies with a focus on nutrient density. After researching about getting more bang for my nutritional buck, I said to myself, “Suck it up, Sunshine, and put on those big girl pants because you and liver are about to become the best of buds.” I can tell you that since I began eating liver weekly, my iron levels have come up to normal and stabilized, giving me that vigor, vim, and vibrancy of which I always dreamed.
I’m hoping I’ll soon be one of those people who fry up livers all good and crispy-like and eat ‘em whole, but I guess I haven’t yet graduated to the BIG-big girl pants. So for now I delight in my weekly pâté sessions, and I especially relish this recipe, which is full of that fifth taste – UMAMI!
The addition of mushrooms gives this pâté a scrumptious, savoury, earthy flavour, not to mention that some cultures praise mushrooms for their medicinal benefits such as providing a source of B Vitamins as well as Vitamin D.
While I’m over here nomming on my pâté and apple slices, I hope you’re over there joining me!
Liver Pâté with Mushroom and Bacon (Paleo, AIP, 21DSD, Whole30)
Author: Martine Partridge
Recipe type: Snack
- 3 slices bacon
- 1 medium onion, chopped
- 3 cloves garlic, crushed
- 1 lb chicken livers
- 1 c sliced mushrooms
- ¼ c. broth for simmering
- 2 tbsp freshly chopped thyme
- 1 bay leaf
- ¼ to ½ tsp. of salt
- 2 tbsp fresh parsley, chopped
- Pan fry the bacon for 2-3 minutes.
- Add onion and sauté for about 5 minutes more until onion is soft.
- Add the garlic and chicken livers, and sauté until the liver is no longer pink.
- Add the mushrooms, broth, thyme, bay leaf, and salt.
- Allow all of that to simmer for 15 minutes uncovered.
- Remove mixture from the pan. Discard the bay leaf.
- Add fresh parsley and purée with an immersion blender or food processor.
- Refrigerate or freeze individual portions.