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“Powerhouse on a Plate” Bacon, Mushroom, Liver Pâté

  • Author: Jaime Hartman
  • Total Time: 15 mins
  • Yield: 8-10 1x


This pâté might not look pretty, but it makes up for that in nutrient density and delicious taste.


  • 46 slices thick cut bacon (preferably from healthy pasture-raised animals)
  • 1 small onion, chopped
  • 3 cloves garlic, chopped
  • 4 ounces mushrooms (any variety) cut into quarters
  • 1 pound beef liver
  • 1 teaspoon dried thyme
  • 1/2 cup bone broth (preferably homemade)
  • salt to taste


  1. In a medium skillet over medium-low heat, fry bacon until crips. Remove bacon and set aside, leaving fat in the pan.
  2. Cook onion, garlic, and mushrooms in the bacon fat until onions are soft and mushrooms have released much of their liquid (about 7-9 minutes).
  3. Push onion, garlic and mushrooms to the edges of the pan and gently nestle the liver in the center. Cook on one side just until browned (about 2-3 minutes), then flip each piece and and cook briefly (1-2 minutes) on the other side. It should still be slightly pink on the inside if you cut into it.
  4. Remove from heat and allow to cool slightly, then transfer contents of skillet to a blender. Add the thyme, bone broth, and reserved bacon to the blender and puree until smooth.
  5. Taste and add salt as desired (you may not need any as the bacon adds plenty of saltiness).
  6. Pour or spread into a small glass dish and refrigerate until firm.
  7. Serve with sliced vegetables or your favorite grain free cracker.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: appetizer