Salad with chicken liver and mushrooms - cook quickly, enjoy for a long time: recipe with photos and videos

Home Mixed salads

A salad with chicken liver and mushrooms will give you a subtle, delicate taste, which will make you want to cook this dish more than once.

There are many recipes and variations just for this dish with chicken liver and mushrooms. It has become familiar to housewives and cooking enthusiasts.

The liver fryes quickly enough, so it won’t take as much time to process all the ingredients as other salads with meat.

Use your own knowledge and experience to improve existing recipes for chicken liver and mushroom salad, as well as to create new recipes for this dish.

How to prepare salad with chicken liver and mushrooms - 15 varieties

Salad with chicken liver and mushrooms - a classic recipe
Salad with chicken liver and honey mushrooms for your table
Delicious salad with corn
Light salad with boiled potatoes
Chicken liver with mushrooms and sour cream
Delicious salad with chicken liver, mushrooms and herbs
Layered salad with chicken liver, mushrooms and gherkins
Delicate salad with liver and kefir
Chicken liver salad with breadcrumbs
Excellent salad of liver and fried vegetables
Delicious warm salad with chicken liver
Warm salad with oranges
Family salad with liver
Very tender salad with chicken liver in red wine
Interesting salad with liver and Korean carrots

Carefully

One of the most important features of chicken liver is that this product contains a large amount of cholesterol. This is not at all critical, but this product should be used with caution. In particular, it is not recommended for use by children under three years of age and elderly people over 60 years of age.

Due to its high protein content, chicken liver is not recommended for consumption by people with chronic kidney disease. It is also not recommended for gastritis and stomach ulcers and is strictly prohibited during exacerbation of chronic diseases, such as pancreatitis.

The fact that this product is so rich in vitamins can also play a negative role. The content of some of them in the liver exceeds the normal daily dose for humans, which can cause allergic reactions in some people. Therefore, you should not overdo it with chicken liver dishes. The approximate daily dose of chicken liver for humans is 300 grams.

Salad with chicken liver and mushrooms - a classic recipe

You will need a few ingredients that will need to be cooked gradually. Of course, you won’t be able to prepare this dish as quickly as another salad with cucumbers and tomatoes, but you don’t eat chicken liver with mushrooms every day.

Ingredients:

Chicken liver – 500 g
Champignon mushrooms – 200 g
Onions – 2-3 pcs.
Wheat flour – 100 g
Butter – 50 g
Vegetable oil (sunflower or olive) – 50 g
Salt and spices to taste

Preparation:

You need to peel the onion, cut it into rings and fry until pale golden brown in a frying pan with butter. Then add champignons on top (ideally they should be fresh). Mix the onion with the mushrooms and fry for a few more minutes, adding salt and pepper.

At the same time, place pieces of well-washed liver in flour, roll them in and fry in a frying pan with vegetable oil for two minutes. Add the chicken liver to the pan with the onions and mushrooms, stir for a minute and remove from the heat. Now you can put the dish on a plate and decorate with vegetables and herbs. Ready!

It is recommended to fry the ingredients over medium heat. You can either add dressing before this salad or do without it, because mushrooms and onions give it juiciness.

How to choose the right chicken liver

A quality product should have a smooth and shiny surface without blood clots, and a brown color. If the product has a pronounced orange tint, then the liver has clearly been frozen and thawed several times, and we strongly advise you not to buy it.
The product must have a slight natural odor, without any foreign impurities.
Fresh chicken liver can be stored in the refrigerator for no longer than 2 days, while frozen chicken liver can be stored in the freezer for up to 3 months. Please note that the product cannot be re-frozen. Therefore, if you froze the liver yourself, then divide it in advance into pieces that will be convenient for you to cook at one time.

Before cooking, the liver must be thoroughly washed, the remaining films removed from it, and then the product should be dried briefly on a clean napkin.

Salad with chicken liver and honey mushrooms for your table

The taste of chicken liver goes well with honey mushrooms. There is a very tasty recipe for your attention.

Ingredients:

Chicken liver – 300 g
Honey mushrooms – 300 g
Chicken eggs – 300 g
Onions – 1 pc.

Preparation:

First you need to cook the liver. Eggs need to be hard-boiled. They should be crushed through calico, and the cooled liver should be grated through a grater. After you cut the onion into small pieces, you must mix these ingredients and season them with mayonnaise. Only then honey mushrooms are laid out on top.

You can garnish with green onions.

Delicious salad with corn

In summer, you can use either boiled or canned corn. It will give the salad with liver and mushrooms a sweet flavor.

Ingredients:

Chicken liver – 350-450 g
Fresh or pickled champignons – 350 g
Onion – 2 pcs.
Carrots – 2-3 pcs.
Corn – 1 can or 2 pcs. boiled

Preparation:

It doesn’t hurt to soften peeled carrots in warm water. Then it is grated and placed with chopped onions to be fried together in a frying pan.

Mushrooms need to be fried in a frying pan after cutting into slices. It is better to reheat onions and carrots after champignons.

After this, you should send the liver, chopped quite finely, into the frying pan.

Mix all ingredients and add corn to them. Add salt and, if desired, season with mayonnaise or some other sauce containing it.

You can trim the edible portion from each side of the cooked corn using a knife.

Cooking in a slow cooker

In a slow cooker, liver with mushrooms is prepared quickly. In addition, nutrients remain in the food in greater quantities than with other cooking methods.

Required ingredients:

600 g chicken liver;
400 g of any mushrooms, preferably champignons;
2 onions;
2 tbsp. spoons of tomato paste;
1 tbsp. spoon of flour;
150 ml water;
100 g 20% sour cream;
salt.

Cooking time: 20 minutes.

Calorie content: 105 Kcal per 100 g.

Heat the oil in a bowl and add the liver cut into bars, which should be fried a little. After this, the multicooker is turned off.

Fry chopped onions and mushrooms in a frying pan. Transfer these ingredients to the fried liver. Mix flour thoroughly with sour cream and tomato paste. Pour the mixture over the ingredients in the bowl. Add salt. pepper, add spices and pour in water. Cover the bowl with the liver and mushrooms with a lid. Cook for half an hour in stew mode.

Serve the finished dish with various salads, sprinkled with herbs.

Light salad with boiled potatoes

For potato lovers, there is an opportunity to combine its taste qualities with those characteristic of liver-mushroom salad.

Ingredients:

Chicken liver – 350 g
Mushrooms (marinated would be preferable) – 150 g
Chicken eggs – 2 pcs.
Boiled potatoes – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Mayonnaise – 3 tbsp. spoons
Vegetable oil – 2 tbsp. spoons
Salt and pepper to taste

Preparation:

Fry thoroughly cleaned chicken liver in vegetable oil. After boiling the carrots and potatoes in their skins, separate them from the skins and cut them into cubes.

Chop the liver. Onions, like the liver, are cut into cubes and lightly massaged with your hands or some kind of wooden object.

Pickled mushrooms should be divided into quarters. Hard-boiled eggs can be cut into cubes.

Salt and pepper; season with mayonnaise.

Recipe No. 2

Ingredients:

Chicken liver – 700 gr.
Onions – 3 pcs., medium size.
Mushrooms – 400 gr.
Garlic – 2 cloves, medium size.
Butter – 20 gr.
Tomato paste – 2 tbsp. spoons.
Seasoning “Khmeli-suneli” – 1 teaspoon.
Vegetable oil, salt - to taste.

Cooking:

Cut the liver into pieces, put it in a bowl, add hops - suneli, mix thoroughly and leave to brew for 5 hours.
Heat a mixture of butter and vegetable oil in a saucepan and fry finely chopped garlic and onion, cut into half rings, until golden brown, for about 3 minutes, over high heat, stirring constantly.
Add the liver to the pan and fry for several minutes until browned. Then add the mushrooms, cut into pieces, to the liver and fry, with constant stirring, for 3 minutes.
Pour in the tomato paste, add salt and mix everything thoroughly. Then simmer the dish under a closed lid for 20 minutes over low heat.

The dish is ready! Choose a side dish for it at your discretion.

Chicken liver with mushrooms and sour cream

Mushrooms and chicken liver go well with sour cream.

Ingredients:

Butter – 30 g
Chicken liver – 500 g
Onions – 1 pc.
Champignons – 150 g
Sour cream – 150 ml
Wheat flour – 2 teaspoons
Water – 120 ml
Salt and black pepper to taste
Hard cheese – 70 g

Preparation:

Rub the pan evenly with a piece of butter and add chopped onion. Add chicken liver and champignons and pour sour cream over it. Stew the liver along with the mushrooms until these ingredients are ready. Add a little water from time to time.

All this is laid out in a deep oven dish, sprinkled with grated cheese and a small amount of wheat flour.

Keep in the oven for ten minutes at a temperature not exceeding 180 °C. The dish is ready!

Option 6: Spicy chicken liver with mushrooms in tomato dressing

Do you want something spicy?
Add chili, garlic and black pepper to the recipe for a tender liver appetizer. But in this case, it is better to use tomato dressing diluted in filtered water as a dressing. Ingredients :

199 grams of champignons;
85 grams of onions;
5-6 grams of chili;
spoon of tomato paste;
a glass of purified water;
three cloves of garlic;
499 grams of chicken liver;
a spoon of refined oil;
pepper (black)/salt.

Step by step recipe

Step 1:

Peel all mushrooms. Remove the stems and wash. Chop into slices. Then remove the skins from the onion. Cut into small slices.

Step 2:

Trim the fat from the liver. Divide in half, then rinse and blot dry.

Step 3:

Remove the peel from the garlic. Grind together with chili on a cutting board.

Step 4:

In hot oil at the bottom of a frying pan, fry the onion and liver halves. After 5-6 minutes, add mushrooms and chili. Fry the ingredients for the same amount of time. Fire - medium.

Step 5:

Then add garlic and black pepper. Add salt. In a separate container, mix tomato paste and water until smooth.

Step 6:

Pour the dressing into the pan. Cover with a lid. Simmer chicken liver with mushrooms at the same (medium) temperature until the liquid disappears. This will take approximately 10-12 minutes.

If you have ketchup, it is acceptable to use it instead of tomato paste. This is convenient and quick, but keep in mind that store-bought dressing already contains salt and other spices. This means you will have to slightly reduce their amount in the recipe. By the way, you can make the sauce yourself. To do this, we recommend blanching the fruits, then grinding them and adding them to the pan as a puree.

Delicious salad with chicken liver, mushrooms and herbs

This recipe could be considered a classic - it's minimalist, without a lot of detail. A simple and quick preparation option.

Ingredients:

Chicken liver – 800-1000 g
Champignon mushrooms – 500 g
Vegetable oil
Bay leaf - several pieces.
Salt
Black pepper to taste

Preparation:

Wash the liver and cut into small pieces, cut the mushrooms into slices. At this time, you need to heat the vegetable oil in a frying pan so that you can then put the pieces of liver into it. Place bay leaves on top and add salt. Close the lid and simmer over low heat. After 10-15 minutes you need to add the mushrooms and mix. Continue simmering until done.

Turn off the heat and only after ten minutes lift the lid. Place on a plate and add greens at the end.

Liver with champignons and potatoes

Any gourmet will love the unusual combination of liver, potatoes and mushrooms. Suitable for breakfast and first dinner. The dish is juicy, original and tasty.

Required Products:

750 g chicken liver;
400 g champignons;
10 potatoes;
320 ml milk;
2 onions;
40 g flour;
80 g of greens;
seasoning;
salt;
oil for frying.

Cooking time: 95 min.

Calorie content: 110 Kcal per 100 g.

Potatoes need to be peeled, cut into cubes and fried. Wash the champignons thoroughly and cut into quarters or slices. They are fried separately. Fry the washed and chopped liver with the addition of chopped onion. After ten minutes, add flour and stir quickly.

Pour milk into the offal in a frying pan, add spices and, if desired, seasonings. Simmer until the sauce begins to thicken.

Place the ingredients in a special clay pot in the following order: potatoes, champignons and liver.

You can add water. Cover with a lid and place in the oven for half an hour.

Served with chopped herbs sprinkled on top. Potatoes can be replaced with buckwheat or pearl barley.

Layered salad with chicken liver, mushrooms and gherkins

Interesting shaped salad. This dish will decorate the holiday table. Your guests will be surprised by the beauty and taste of this delicious dish. Why not try making it at your next holiday at home?

Ingredients:

Chicken liver – 500 g
Carrots – 3 pcs.
Eggs – 4 pcs.
Onions – 4 pcs.
Small pickled cucumbers (gherkins) – small jar (370 g)
Cheese (Edam) – 200 g
Mayonnaise – 600 ml
Salt
Ground black pepper
Nutmeg
Cayenne pepper
Paprika
Vegetable oil – 4 tbsp. spoons

Preparation:

Boil eggs and carrots. Cut the onion into strips for frying. Add 1 tsp. paprika, a pinch of cayenne pepper. After 3 minutes, transfer to a bowl to cool. Fry the liver over high heat for 5 minutes in the same frying pan.

Slice the gherkins lengthwise. Grate the carrots. Cut the liver into strips.

Next, put the first layer in a deep plate - this is the liver. Lubricate with mayonnaise and add fried onions on top. The third layer is gherkins, they also need to be greased with mayonnaise. Grate the eggs, apply mayonnaise in thin lines and do not spread it evenly, as this will not work. Top with grated carrots and another small layer of mayonnaise. After that, put grated cheese on top and repeat this cycle once.

Bon appetit!

Before forming the layers, you must remember to separate the ingredients so that each of them is divided into exactly two identical layers.

Delicate salad with liver and kefir

Kefir is known for its key role in the preparation of many white sauces. It will also add points to a salad of chicken liver and champignons.

Ingredients:

Chicken liver – 500 g
Champignons – 500 g
Onions – 300 g
Carrots – 150 g
Kefir – 150 ml
Mayonnaise – 100 g
Vegetable oil – 30 ml
Black pepper, salt, green onions, spices to taste

Preparation:

The liver must be washed and carefully cleaned of films. Pour in kefir, add spices and salt and leave for 30 minutes.

The champignons need to be cut into slices, and they, in turn, should be cut vertically. Grate the carrots and cut the onions into half rings.

Then the kefir needs to be carefully drained and the crushed ingredients added to the container. After mixing everything with mayonnaise, place it in a frying pan with vegetable oil. You need to simmer for 20 minutes with the lid closed, and then another 10 minutes without it. The dish is ready to eat!

Liver with vegetables and champignons

Ingredients:

chicken liver - 0.4 kg;
champignons - 0.2 kg;
onion - 1-2 heads;
carrots - 1 pc.;
sweet pepper - 1-2 pcs.;
garlic - a couple of cloves;
greenery;
salt;
pepper;
spices;
sour cream - 2 tbsp. l.;
oil.

Liver with vegetables and champignons.

Wash mushrooms, onions, carrots, peppers and garlic. Cut into small pieces. Clean the liver from excess fat and cut into halves. After washing, the liver should be dried thoroughly.
Add oil to a heated frying pan and place pieces of liver. Set the heat to low and fry for 5 minutes. After this, turn the piece over and leave it on the fire for the same amount of time.
After frying the chicken liver on both sides, add mushrooms and onions to the pan. Add pepper and garlic. Mix everything well, cover loosely with a lid and cook for about 8 minutes.
Add herbs (you can take them dried or fresh), add salt and pepper. Add spices if desired. Pour in sour cream and stir. Without changing the temperature, simmer for another 9 minutes with the lid closed. After cooking, let the dish stand. This will allow the liquid to be absorbed into the liver, which will make the dish more juicy.

Chicken liver salad with breadcrumbs

The dish should please everyone, and especially cracker lovers.

Ingredients:

Liver – 300 g
Mushrooms – 300 g
Smoked cheese – 100 g
Crackers – 1 package
Carrots – 2 pcs.
Onion – 1 pc.

Preparation:

Three carrots on a grater. We cut the onion thinly. Then the above ingredients need to be fried together.

Chicken liver needs to be boiled. Grind the cheese on a grater on the coarse side. Cut the boiled liver into cubes.

Fry mushrooms in the form of plates.

Mix everything and season with light mayonnaise. Place crackers on top. You can serve either as is or by mixing the crackers with the rest of the ingredients.

Healthy and tasty

Chicken liver is a much-loved meat product that goes well in various dishes with many other ingredients, including mushrooms.

This product contains many useful substances, including all B vitamins, which support the functioning of the nervous system, stimulate energy metabolism, promote skin restoration, are beneficial for vision, promote the breakdown of enzymes in the body and prevent the accumulation of cholesterol in blood vessels. Chicken liver also contains vitamin A, which supports human immunity, vitamin C, which protects the body from colds, regulates hemoglobin levels and resists stress.

Chicken liver is also rich in zinc and calcium, which are essential for healthy bones, teeth and nails, as well as iron, which is responsible for the process of transmitting oxygen in the blood, choline, which helps maintain brain activity and memory function, and heparin, which is responsible for the blood clotting process.

This product is also known as an excellent dietary dish, rich in folic acid and other beneficial substances.

Nutritional value of chicken liver per 100 g. product

Proteins – 20.4 g.
Fats – 5.9 gr.
Carbohydrates – 0.7 g.
Water – 71 gr.

Calorie content – 137.6 kcal.

Excellent salad of liver and fried vegetables

When fried, vegetables caramelize perfectly, which gives the dish a unique taste. You can choose different vegetables: from tomatoes to eggplants. This salad will look advantageous against the background of other dishes on the table. But it’s nice to eat it any day.

You can experiment with the choice of mushrooms for this salad.

Ingredients:

Chicken liver – 400 g
Mushrooms – 300 g
Bell pepper – 1 pc.
Carrots – 1 pc.
Garlic – 3 cloves
Onion – 1 pc.
Soy sauce – 50 ml

Preparation:

After clearing the inside of the bell pepper from the stalk and seed, cut it into cubes. We cut the carrots in the same way, and the mushrooms into slices. Cut the onion into cubes.

We cut the liver into small pieces. You need to fry it with a little soy sauce. Add vegetables to the frying pan, mix them and add garlic. Stir without leaving the stove for 10 minutes, then pour soy sauce on top. Simmer for 5 minutes. You can add various greens before eating.

Delicious warm salad with chicken liver

There are cold soups, and there are warm salads. This is another option for decorating a table for a holiday or just for guests.

Ingredients:

Chicken liver – 300 g
Apple – 1 pc.
Sugar
Cognac
Champignons – 300 g
Narsharab sauce – 50 ml
Arugula – 300 g
Flour – 50 g
Ginger – 100 g
Onion (red) – 1 pc.
Chard – 100 g

Preparation:

Coat small pieces of liver in flour and fry in a frying pan in vegetable oil. Add cognac a couple of minutes before it’s ready. Fry the apples, cut into slices and dipped in cognac, in oil and at the end add a little more cognac to them. We cut the champignons into slices and fry them too. Pour Narsharab sauce with small cubes of red onion over the liver along with mushrooms and apples, adding chard and arugula leaves.

Add olive oil and a little ginger to the resulting mini-masterpiece, as well as salt to taste.

Mushroom selection

Chicken liver is very good in the company of champignons, which can easily be bought in a store in a ready-to-eat form. It is enough to rinse such mushrooms a little with water, after which they can be cut and cooked. You can also easily use any other store-bought mushrooms, such as oyster mushrooms and shiitake mushrooms.

You can also use freshly picked edible mushrooms, depending on your taste. Then they must first be cleared of forest debris, sections damaged by insects or rot must be cut off, and then the fruiting bodies must be thoroughly washed under running water and dried in a colander.

Warm salad with oranges

An unusual combination of oranges and chicken liver will delight your taste buds. This salad can be made with or without mushrooms.

Ingredients:

Chicken liver – 200 g
Oranges – 50 g
Flour – 100 g
Lettuce leaves – 100 g
Sesame mixture – 50 g
Pumpkin – 20 g
Radish – 15 g
Balsamic cream – 10 g

Preparation:

Prepare a mix of lettuce leaves. Add pumpkin there, cut into strips as thinly as possible. Cut the radishes into thin rings and add them there. We make orange slices without peel. Cut the liver into small pieces and sprinkle with sesame mixture. Pour some oil into the pan and wait for it to heat up. Roll the liver pieces with the sesame mixture in flour and place in a frying pan. Add orange slices to salad mix, pumpkin and radishes; pour over balsamic cream. Once again, mix everything well and place it on a flat plate, and put ready-made pieces of fried liver on top. A beautiful dish is ready.

You can arrange this dish very beautifully on your plate.

Family salad with liver

Salad without many ingredients. You can cook on weekdays and holidays.

Ingredients:

Liver – 500 g
Eggs – 3 pcs.
Carrots – 1 pc.
Champignons – 500 g
Onion – 2 pcs.

Preparation:

Grate the carrots on a coarse grater. Cut the onion and champignons into cubes. Lightly fry vegetables and mushrooms. Cook the liver and eggs. Then we cut the eggs into cubes and complete the cooking process by adding mayonnaise to our salad.

Option 4: Quick recipe for chicken liver with champignons in a slow cooker

Cooking liver is easy and quick.
The main thing is to fry it completely. And if it takes you 20-30 minutes in a frying pan, then in a slow cooker the process will take about 10-12 minutes. Ingredients :

65 grams of onion;
175 grams of champignons;
435 grams of liver (chicken);
spoon of butter;
spices “For mushrooms”/salt;
two spoons of sour cream.

How to quickly cook chicken liver with champignons

Step 1:

Peel the onions and mushrooms. Wash and finely chop. After this, cut off the fat from the liver. Wash all the pieces and chop them relatively finely.

Step 2:

Pour oil into the bowl. Set the “Frying” mode. After a few moments, add all the prepared ingredients at once.

Step 3:

Stirring carefully, add mushroom seasoning and salt. Pour in sour cream.

Step 4:

Close up of chicken liver with champignons. Cook for 10 minutes in the same mode. Stir a couple of times, remembering to close the lid afterwards.

Step 5:

Turn off and open the multicooker. If possible, leave to stand for a while.

Thanks to the special technology of cooking in a multicooker, 10 minutes will be enough for the liver to be completely baked. In this case, it is important to use one of the “strongest” modes - “Frying” and cover the machine with a lid for the entire cooking time.

Very tender salad with chicken liver in red wine

Red wine is a great addition to many dishes. It improves digestion and increases appetite. We bring to your attention one of the salads that contains red wine.

Ingredients:

Chicken liver – 500 g
Mushrooms – 250-300 g
Onion – 2 pcs.
Garlic – 2 cloves
Flour – 2 tbsp. l.
Sweet paprika – 1 tsp.
Tomato juice – 100 g
Red wine – 100 g
Vegetable oil

Preparation:

Cut the liver, remove excess fat and films from its pieces. Roll the pieces in flour and fry in a frying pan for 5-6 minutes. Chop the onions and mushrooms and fry; add these ingredients to the pan with the liver. Pour red wine mixed with tomato juice and simmer for 10 minutes. Place in a deep plate. Add salt to taste. Bon appetit!