Chicken Liver and Mushroom Pate

1 pound chicken livers
2 tablespoons olive oil
1 cup chopped fresh portobello or button mushrooms
1 small tart apple, chopped (3/4 cup)
1/2 cup chopped onion
6 cloves garlic, chopped
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4-1/2 teaspoon coarsely ground black pepper
1 cup hard apple cider or apple juice

Rinse chicken livers under cold running water; remove fat and connective tissue. In a skillet heat oil. Cook livers with mushrooms, apple, onion, garlic, thyme, salt, and pepper until livers are browned with only slightly pink centers, stirring often. Add cider or juice; reduce heat. Simmer, uncovered, until liquid is nearly evaporated. Transfer to a food processor bowl. Cover; process until smooth. Press mixture through a strainer. Spoon into serving dish or individual ramekins. Cover and chill for at least 6 hours or for up to 3 days. Makes about 1-3/4 cups.

From: Better Homes and Gardens [archive.org]