Silky Chicken Liver and Wild Mushroom Pâté

In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the sliced mushrooms and cook until they have released their moisture and turned golden brown, about 8 minutes.

Add the minced shallots and garlic to the skillet with the mushrooms. Sauté for another 2-3 minutes until the shallots are translucent and fragrant.

Push the mushroom mixture to the edges of the pan and add another tablespoon of butter. Add the chicken livers in a single layer. Season with salt, pepper, and thyme.

Sear the livers for about 2 minutes per side. They should be browned on the outside but still slightly pink and soft in the middle. Do not overcook them, or the pâté will be grainy.

Pour in the brandy to deglaze the pan, scraping up any browned bits from the bottom. Let the alcohol simmer for 1 minute, then remove the pan from the heat and let it cool for 5 minutes.

Transfer the entire mixture into a food processor. Add the remaining softened butter and the heavy cream.

Pulse until the mixture is completely smooth and velvety. Taste and add more salt or pepper if necessary.

Press the pâté through a fine-mesh sieve into a bowl or ramekins if you want an extra-silky professional finish, though this is optional.

Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop.