Melt 2 tablespoons butter in medium skillet. Add sliced mushrooms and ¼ teaspoon salt, then sautee until golden.

Melt remaining butter in a large skillet over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes. Add herbs, ½ teaspoon salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open, about 8 minutes. Stir in bourbon and remove from heat. Add cooked mushrooms, then purée mixture in a food processor or blender (I think a blender creates a smoother pate) until smooth. Transfer pâté to crock or mini loaf pans and smooth top.

Chill pâté until firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more. (Freeze at this point if desired)

To make the jelly, put the water in a small bowl and sprinkle the gelatin over it. Let sit 5 minutes.

In a small pan, warm the port (or wine/sherry mixture) with the sugar and allspice, then pour it over the softened gelatin, stirring until the gelatin is completely dissolved (you won’t see the little dots of gelatin when complete). Let the mixture cool until it’s tepid, then spoon it gently over the chilled pâté.