Smoked Mushroom and Chicken Liver Pate

1/4 pound butter
1 pound chicken livers
1 medium onion, chopped
3 shallots chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 bay leaf
12 large mushrooms
1/4 cup brandy
salt and pepper to taste

Using 2 tablespoons of maple wood chips, smoke the chicken livers and mushrooms over medium heat for 25 minutes.

You will need to form a foil tray for the livers to sit in and then place the mushrooms on the top. Reserve the liquid that gathers. When the mushrooms and livers are done smoking, melt the butter in a large skillet and saute the onion and shallots until soft. Add the mushrooms and livers to the skillet, then carefully add all liquid from the drip pan and the foil tray. Add remaining ingredients except salt, pepper and brandy and cook over medium heat for 5 minutes.

Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2 minutes. Salt and pepper to taste, then pour into a 2-cup souffle dish. Chill overnight. Garnish and serve with thin sliced baguettes.