Ingredients:3 tablespoons butter
3 tablespoon olive oil
1 pound chicken livers, trimmed and halved
3 large shallots, finely chopped
1/2 lb fresh mushrooms, thinly slicked
1/4 to 1/2 oz dried porcini mushrooms, soaked, minced.
1/2 teaspoon salt or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/8 teaspoon freshly ground pepper
1/4 cup Cognac or brandy
Directions:
In a large frying pan, melt 1 tb butter and 1 tb olive oil over moderately low heat. Add shallots and cook until softened, about 2 minutes. Add fresh mushrooms, soaked procini mushrooms and soaking liquid. Cook until mushrooms give up their liquid, about 5 min. Transfer to a food processor or blender.
Melt remaining butter and olive oil in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 6-7 minutes. Sprinkle with salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrape liver and pan juices into food processor. Puree until smooth. Check seasonings and adjust if necessary. Scrape into a serving bowl or crock. Let cool to room temperature. Cover and refrigerate until cool, several hours or overnight.
Wok on the Wild Side 