1 lb. mushrooms
1 lb. chicken livers
1 tsp. each garlic salt and paprika
1/3 c. finely chopped onions (top also)
3/4 c. unsalted butter
1/3 c. dry white wine
1/4 tsp. dill weed
3 drops Tabasco sauce
Salt to taste

In medium sized frying pan simmer mushrooms, livers, garlic salt, paprika and onion in 1/4 cup of the butter for 5 minutes.

Add wine, dill weed and hot pepper seasoning. Cover and simmer slowly 5 to 10 minutes, until livers are just firm. Cool slightly and pour into blender. Whirl smooth. Add remaining 1/2 cup butter and salt to taste. Pour into three cups or containers from which the pate can later be served. Chill thoroughly. (This will keep in refrigerator for a week or more, if tightly covered. In fact, it gets better with age!) Serve to spread on crackers.