The accessibility and simplicity of the process of preparing chicken liver with mushrooms will give any housewife a chance to tempt food lovers with a variety of recipes based on the general principles of cooking.
Fried or stewed chicken liver with mushrooms can be completed with a prepared side dish of buckwheat or pasta, so none of your household members will leave the table hungry or dissatisfied.
General principles for preparing chicken liver with mushrooms
To make chicken liver with mushrooms, you must rely on the general principles of preparing this dish:
1. Chicken liver should be fresh, not frozen.
2. Chicken liver should not be overcooked to avoid drying.
3. To prepare this dish, you need to use as much onion as possible to make the chicken liver more juicy and soft.
4. You can add various types of mushrooms to the dish.
5. To add more piquancy to chicken liver, it is recommended to add spices and herbs.
6. The process of preparing chicken liver is simple and does not take much time.
Liver with champignons and potatoes in pots
Liver with mushrooms as a main dish can be prepared in pots in the oven.
Required ingredients:
- chicken liver - 0.5 kg;
- potatoes - 0.5 kg;
- mushrooms - 0.5 kg;
- onion - 3-4 heads;
- vegetable oil;
- salt;
- pepper;
- garlic - 5 cloves;
- water - 500 grams;
- tomato paste - 2 tbsp. l.
Liver with champignons and potatoes in pots.
- First you need to prepare the ingredients. Thoroughly peel and wash the onions, potatoes and mushrooms. Cut the onion into quarters, potatoes into medium cubes, and champignons into slices.
- Wash the liver thoroughly, be sure to remove blood, film and fat and cut into medium pieces.
- Prepare ceramic pots in the quantity required for servings of the dish. Pour 1 tbsp into each pot. vegetable oil. Then add potatoes, put pieces of liver on top. Add onions and mushrooms.
- Finely chop the garlic and add to the pot. In a separate container, mix tomato paste with water and add salt. Divide equally among the pots.
- Place chicken livers with potatoes and mushrooms in pots on a rack on the middle level in the oven, which has been preheated. The dish is cooked for about 35 minutes at 200°C.
Before serving, you should check the potatoes for taste, because... This ingredient takes longer to cook than others. If necessary, leave the dish in the oven for another 10-15 minutes.
How to cook “Stroganoff-style liver with mushrooms”
Peel the liver from films and cut into thin strips.
Soak the liver strips in milk for 20-30 minutes.
Peel the onion and chop it finely.
Fry the onion until almost done in a small amount of vegetable oil.
Cut the mushrooms into slices and fry in a frying pan with chopped garlic.
Remove the liver from the milk and fry in small portions.
Place all the ingredients in a deep frying pan - fried mushrooms, liver and onions. Salt, pepper and add cream or sour cream. Stir and simmer for 15 minutes.
Recipe for warm salad with chicken liver and champignons
Warm salad with chicken liver and champignons is prepared from the following products:
- chicken liver – 250 g;
- cherry tomatoes – 150 g;
- pitted avocado – ? fetus;
- champignons - 12 large pieces;
- pine nuts – 3 tbsp. l.;
- a tablespoon of lemon juice;
- olives – 4 pcs.;
- a bunch of lettuce leaves;
- 1 tsp. balsamic sauce;
- quail eggs – 4 pcs.;
- 3 tbsp. l. olive oil;
Prepare salad with chicken liver and champignons in the following order:
1. Wash and cut cherry tomatoes and avocados. Wash and dry the green lettuce leaves so that there is no water on them.
2. Fry the pine nuts in a frying pan without oil.
3. In a small container, combine olive oil and lemon juice, add salt, pepper and stir.
4. Wash the liver and fry in oil in a frying pan for three minutes over high heat. Fry the sliced champignons in the same way.
5. Place lettuce leaves beautifully on a plate , then tomatoes, avocado, liver, mushrooms, pour over olive-lemon dressing, sprinkle with pine nuts. Garnish the warm salad with quail eggs, balsamic sauce and olives.
Cooking recipes step by step
Chicken liver with mushrooms can be prepared for a chic dinner with a loved one or as an appetizer for a fun and noisy company.
Recipe 1
| Ingredients | Quantity |
| liver - | 600 g |
| champignons - | 12 pcs. |
| onion - | 1 PC. |
| pepper mixtures - | taste |
| vegetable oil for frying - | 30 ml |
| Cooking time: 35 minutes | Calorie content per 100 grams: 108 Kcal |
Peel the champignons, rinse thoroughly and cut into quarters. Then fry the champignons in oil. Five to seven minutes are enough for frying. Wash the liver thoroughly, cut into small pieces and add to the pan with the champignons.
Chop the peeled onion into medium pieces. Add it to the liver and mushrooms. Salt the dish to taste and add a mixture of peppers. Cover and simmer for another fifteen minutes.
This dish is served as a side dish with mashed potatoes, boiled buckwheat, wheat porridge or pasta. It is recommended to decorate the top with a sprig of dill, basil or dill.
Recipe 2
Required for the dish:
- 0.5 kg of liver;
- 200 g of any mushrooms;
- 1 garlic;
- 30 g flour;
- 1 tbsp. a spoon of paprika;
- a bunch of dill;
- a little salt and ground pepper.
For the gravy:
- 1 tomato;
- 60 ml white sour wine.
Cooking time: half an hour.
Calorie content: 119 kcal per 100 g.
Boil the chopped mushrooms and drain in a colander. Finely chop the onion and fry separately. Add chopped garlic and mushrooms to it. Fry for seven minutes.
Wash the offal, cut into cubes and roll in flour with the addition of paprika. Then put it in a frying pan with oil and simmer a little. Add onions and mushrooms. Simmer for another five minutes. Don't forget to add salt and pepper.
To prepare the sauce, you need to peel the tomato and grind it using a meat grinder or blender. Then mix with wine and pour into the stewed liver. Cook the dish over low heat for a few more minutes.
It is advisable to garnish with chopped basil, green onions or parsley.
Recipe for salad with chicken liver and champignons in layers
To prepare a delicious layered salad with chicken liver and champignons, you will need the following ingredients:
- chicken liver and champignons – 300 grams each;
- 3-4 potatoes;
- 2 pieces of onions;
- one carrot;
- three chicken eggs;
- 150 g hard cheese;
- 30 g vegetable oil;
- mayonnaise 100 grams;
- salt pepper.
Prepare salad with chicken liver and champignons in layers as follows:
1. Wash the potatoes and carrots , cover them with cold water, put them on the fire and let them boil. Cook the vegetables until tender, about half an hour. Drain and cool.
2. Boil the eggs for 10 minutes and cool under cold water.
3. Cut the peeled onions into half rings , remove the skin from the mushrooms and cut them into medium cubes.
4. Pour vegetable oil into a hot frying pan , add mushrooms and half the onion. Fry over medium heat, stirring constantly, for about 10 minutes. Season with salt and pepper and place in a bowl.
5. Wash the liver and cut into pieces. Add vegetable oil to the frying pan, add the remaining half of the onion and fry over medium heat for about three minutes.
6. Add chicken liver , simmer under a closed lid, stirring occasionally, for no more than 5 minutes. Add a pinch of salt and pepper, stir and remove from heat.
7. Grate hard cheese on a coarse grater. Peel the eggs, carrots and potatoes, and also grate them, placing each of these components in a separate bowl.
Arrange the layered salad with chicken liver and mushrooms in the following order:
- 1st layer – potatoes;
- 2nd – champignons with onions;
- 3rd – mayonnaise;
- 4th – liver with onions;
- 5th – carrots;
- 6th – mayonnaise;
- 7th – cheese;
- 8th – mayonnaise;
- 9th – eggs.
The top of the finished liver salad can be decorated with parsley sprigs.
Special veal liver with onions, mushrooms and sour cream
This is delicious, serve with garlic mashed potatoes and some fresh green peas. Fresh mushrooms can be used with 1/2 cup beef broth instead of canned mushrooms.
Ingredients for preparing Special veal liver with onions, mushrooms and sour cream:
Cooking time: 30 min. Number of servings: 6 pcs.
- 700g beef liver (calf liver or 700g baby beef liver, cut into 1-inch strips)
- 1/2 teaspoon salt
- Cayenne pepper (1 dash)
- 1/4 cup butter (or a dash of bacon)
- 2 yellow onions (thinly sliced)
- 1 can (8 ounces) chopped mushrooms (not dried, I use fresh mushrooms and 1/2 cup beef broth)
- 2 cups sour cream (I use low-fat sour cream)
- 1 teaspoon Worcestershire sauce
Step-by-step plan for preparing Special veal liver with onions, mushrooms and sour cream:
Step 1 Season the liver with salt and cayenne sauce. Heat the frying pan. Melt the butter and sauté the onion until soft, about 10 minutes.
Step 2 Add the liver and brown on all sides. Pour liquid over mushrooms. Reduce heat, simmer covered for 5-7 minutes.
Step 3 Stir in sour cream and continue cooking for another 8-10 minutes. Add Worcestershire sauce.
Lamb liver, mushrooms and onions
Lamb liver, mushrooms and sautéed onions make a delicious and nutrient-dense combination. Coming from healthy, grass-fed lambs, they contain high levels of vitamins, minerals, proteins and fats. They are especially rich in key nutrients that help support our brain health. Liver is an excellent source of high-quality protein, nature's most concentrated source of vitamins, especially vitamin B12, one of the best sources of folic acid, and a convenient form of iron, among other important nutrients.
Want to meet your nutritional needs with supplements? Keep in mind that they may not be as digestible as the real thing, and liver is delicious as long as it's not overcooked.
Ingredients for preparing Lamb Liver with Mushrooms and Onions:
- 1 Lamb liver from a shepherd dog
- 1 onion
- 3 ounces mushrooms, sliced 1/4 inch
- 1 teaspoon finely chopped garlic
- 1 tablespoon finely chopped shallots
- 4 sprigs thyme
- Salt and pepper
- 1 ounce unsalted butter
- 1 teaspoon flour
- Oregano
- 1 ounce brandy
- 2 ounces vegetable broth
- 1 slice of buttered toast per person
Scrambled eggs
- 3 eggs optional
- 2 ounces heavy cream
- 1 ounce Parmesan cheese optional
- 1 ounce cream cheese optional
- 1 tablespoon Italian parsley, coarsely chopped
- 1 tablespoon chopped onion
Step-by-step plan for preparing Lamb Liver with mushrooms and onions:
Fry onions and mushrooms
- Cut the onion into thin slices
- Brush both sides of the bread evenly with butter.
- Add oil to the pan and fry the onions over medium heat for about 15-20 minutes until they are caramelized. Add oil and herbs and set aside.
- Fry the mushrooms for 5-7 minutes. Allow to burn and paint. Season with salt and set aside with the onions.
- Fry the garlic, shallots and herbs with oil.
- Caramelize and deglaze the brandy.
- Add vegetable broth, mushrooms and onions and heat thoroughly.
- In a clean skillet, toast the bread on both sides over medium heat.
Prepare lamb liver
- Salt and pepper the liver, then sprinkle with flour.
- Fry the liver over high heat and cook for 30%, then turn over.
- Cook until medium rare or desired doneness, but do not cook well done.
- Remove the liver and leave it warm.
Scrambled eggs (optional)
- Beat the eggs and lightly beat in a small bowl with the cream and season with salt and pepper.
- Add oil to a frying pan over medium-low heat.
- Add the egg mixture and spread with a spatula to prevent a crust from forming.
- Add cream cheese and Parmesan cheese.
- Season the eggs with salt and pepper and sprinkle with herbs. Reserve and stay warm.
Ready and serve
- First, lay out the toast, cut diagonally.
- Add eggs (optional), then liver with onions and mushrooms.
- Drizzle with pan sauce.
- Garnish with parsley and serve.
Recipe video from the chef: Lamb liver, mushrooms and onions
