St George’s mushrooms with chicken liver pâté on toasted sourdough

St George’s mushrooms get their name from the fact that they start appearing around St George’s Day on April 23nd. Combined with the flavour of wild garlic and garnished with garlic flowers, this posh mushroom and liver on toast gives a real taste of spring.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the chicken liver pâté

  • 200g/7oz chicken livers
  • milk (to soak the livers)
  • 150ml/5fl oz red wine
  • 1 banana shallot, sliced
  • pinch thyme leaves
  • 200g/7oz butter
  • 1 garlic clove, sliced

For the St George’s mushrooms

  • dash oil
  • 200g/7oz St George’s mushroom, halved
  • 50g/1¾oz butter
  • 4 tsp chicken stock
  • 1 tsp chopped parsley
  • 2-4 slices sourdough bread
  • 30g/1oz wild garlic leaves, picked and washed

To serve

  • garlic flowers
  • 30g/1oz parmesan

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