2 lbs. chicken livers
1 1/2 cups fresh mushrooms
3 sticks butter, softened
1 bunch parsley, chopped
1/2 of an 8-oz. jar of Dijon mustard
1 cup dry white wine
2 garlic cloves
1 bunch green onions (including tops), chopped

Drain chicken livers and sauté in 1/2 stick of butter. Cook until done.

Sauté mushrooms and onions in 1/2 stick butter. Combine with livers. Add garlic, salt, pepper, parsley and wine. Cook on low heat for 20 minutes.

Put in blender or food processor and blend until smooth.

When completely cooled, add 2 more sticks of butter and mustard. Correct seasoning.

Pack into crocks or bowl.

Chill

Serves 20