Tuscan Mushroom Liver Pate

Ingredients

• 12 ounces portobello or button mushrooms, trimmed and quartered
• ½ medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 tablespoon extra virgin olive oil
• Salt and freshly ground black pepper
• 2 to 4 ounces chicken livers (from two birds), trimmed, rinsed and blotted dry
• 2 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon brandy or to taste
• 1 to 2 tablespoons dried bread crumbs, as needed

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