Drain and rinse livers.

Heat butter over medium heat in size appropriate skillet.

Add livers, onion, garlic clove, and mushrooms, saute until livers firm some. Do not brown.

Add wine, cream, tarragon, grated cheese and continue to simmer until reduced by 2/3.

Cool liver mixture in clean bowl over an ice bath.

When cooled, process liver mixture in food processor until smooth.

Refrigerate or enjoy immediately.