Chicken liver pate with mushrooms

Soak chicken liver (1000 g) in almond milk (150 g), water (200 g), and salt (10 g) for 4-6 hours, then drain it well. Cook onion (200 g), mushrooms (200 g), and garlic (12 g) in olive oil (50 g), then add thyme (2 g), bay leaf (2 g), nutmeg (1 g), white pepper (1 g), ground ginger (1 g), and cloves (1 g).

Dip the liver into boiling water for 3-4 minutes, then move it to the vegetables and cook 4-5 minutes more until tender. Remove the bay leaf, add butter (200 g), blend until smooth, and chill completely.