Chicken Liver and Mushroom Pate
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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