3 tablespoons unsalted butter, plus 4 tablespoons (1/2 stick), softened and divided
1 pound chicken or duck livers, or a combination
1/2 pound mushrooms, cleaned and coarsely chopped
1 bunch scallions, white and light-green parts, coarsely chopped
2/3 cup dry white wine or vermouth
1 medium clove garlic, mashed
1/2 teaspoon powdered mustard
1/4 teaspoon dried dill
1/4 teaspoon dried rosemary
1 tablespoon freshly squeezed lemon juice
Sea salt, to taste
Melt the 3 tablespoons butter in a large heavy skillet over medium heat. Add the livers, mushrooms and scallions; cook for about 10 minutes, stirring occasionally, until livers are browned. Add the wine or vermouth, garlic, powdered mustard, herbs and lemon juice. Increase heat to medium-high; bring to a boil and cook, uncovered, for 8 to 10 minutes, until liquid is gone. Transfer mixture to bowl of a food processor and allow to cool.
When it has cooled completely, add the 4 tablespoons softened butter. Process until smooth, then taste and season with salt as needed. Transfer to a crock or mold; cover and refrigerate for at least 30 minutes and up to 1 week in an airtight container.
Serve with whole-grain bread or toasted croutons.
Makes about 21/2 cups, about 12 to 18 servings.
— Recipe adapted by The Washington Post from the revised second edition of "Nourishing Traditions," by Sally Fallon with Mary G. Enig (New Trends, 2000).