Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: marinate livers in the cognac overnight. drain soak dried mushroom in hot water for 1 hour. drain it squeezing out all the liquid melt 1 tbs butter in a pan add the livers, onion, mushroom and garlic. cook until almost all the red has disappeared. add the cream, the funghi, and the spices and cook to reduce by half over high heat. turn off heat, process everything and mix in the butter while still hot.. pour into a mold and refrigerate if you like you may top it with gelatin

Target recipe: cook onion and garlic in 1 tbsp of the butter until soft. add chicken livers, herbs, salt and pepper and cook until livers are pink inside. add brandy, cream and the rest of the butter; puree until smooth in a food processor. transfer to terrine, cover and chill. serve with crostini and crackers.