Chicken Liver Mousse with Oyster Mushroom Aspic


Prepared with a Mini Round Cocotte

The narrow, space-saving Mini Round Cocotte is ideal for serving smaller side dishes on an already crowded dinner table.

1. To make your aspic: In a small sauce pot, warm 1 cup water to luke warm. Add 1 tbsp and ½ tsp granular gelatin, 4 tsp cognac, 4 tsp salt, 2 tsp sugar and 2 branches of thyme leaves to water and mix well. Set aside.

2. Coat a fry pan with a very small amount of oil and heat on medium. Sweat 150 g oyster mushrooms until tender, press mushrooms gently to release liquids and remove mushrooms from pan, setting aside to cool. Strain and add mushroom juices to aspic mix.

3. Carefully clean chicken livers.

4. Mince 2 tbsp shallots and 1 tbsp garlic. In a large fry pan on medium heat, sweat onion and garlic in 2 tbsp butter, add livers and cook until pink in centre, approximately 5 minutes. Remove from pan and place in blender. Deglaze pan with ⅓ cup cognac, flambé and reduce to approximately 1 tbsp. Add to blender. Add ¼ cup room temperature cream to blender and start blending. Add 5 branches thyme leaves, ½ tsp mace, ¼ tsp pepper and 2 ¼ tsp salt and continue blending. Melt ½ cup butter and slowly add melted butter to blender while blending to emulsify. Pour directly into Le Creuset Mini Cocottes while still hot and place in fridge to set.

5. Once mousse has just set and mushrooms are cool, place mushrooms on the mousse and cover with aspic. Place in fridge to cool. Serve with your favourite DeepDishMTL bread or cracker recipe and garnish with parsley.

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Water (1 cup)
Gelatin (1 tbsp, ½ tsp granular)
Cognac (4 tsp + ⅓ cup)
Salt (4 tsp)
Sugar (2 tsp)
Thyme (2+5 branches)
Oyster mushrooms (150 g)
Chicken livers (2 cups)
Shallot (1)
Garlic (1 clove)
Butter (2 tbsp + ½ cup)
Cream 35% (¼ cup)
Mace (½ tsp)
Pepper (¼ tsp)
Kosher salt (2 tsp, ¼ tsp)