1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup sliced shiitakes
1 pint chicken livers, cleaned, drained, dried well on paper towels
1/4 cup Shaoxing wine or cognac
1 tablespoon fish sauce
1/2 cup cream
1 teaspoon minced rosemary
1 tablespoon truffle oil
1 large baguette, bias-sliced into 1/4-inch slices, brushed with olive oil and toasted in oven
Kosher salt and freshly ground black pepper

Heat a wok or a sauté pan over medium heat; add butter and extra virgin olive oil and sauté the shiitakes and chicken livers; season and cook until chicken livers are just over medium-rare, about 4 minutes. Deglaze with Shaoxing wine. Add fish sauce and cream and reduce by 50%, which takes about 2 minutes. Transfer to a food processor fitted with blade, add rosemary and puree smooth, drizzling in the truffle oil. Check for flavor and season if necessary. If serving later, chill in fridge, then spread on crostini and flash under broiler to heat. If serving immediately, spread on crostini, drizzle with truffle oil, and serve warm. Garnish with fresh rosemary sprigs, if desired.