Liver with champignons goes well in taste, is easy to prepare and is a healthy dish. The liver contains many useful substances necessary for the human body. You can choose different cooking recipes: with vegetables, spicy or tomato dressing, with potatoes. Depending on the cooking method, it can be served as a snack or main course.
Liver with champignons goes well in taste, is easy to prepare and is a healthy dish.
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.
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.
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.
Selection and preparation of ingredients
When buying chicken liver, the main criterion is its color: a high-quality and fresh specimen will have a brownish-burgundy tint. If there is a shiny, sweet-smelling piece on the counter, then you should opt for it.
Important! If you have a darkened or spotted champignon in front of you, this means that it has been neglected and will be tough after cooking.
Fresh champignon has a white or slightly brownish tint. It is recommended to choose tomatoes and other vegetables based on their appearance: they should not be bruised or have dark spots. By preparing lunch from quality ingredients, you can be sure that they will benefit the body.
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.
Recipe No. 1
Ingredients:
- Chicken liver – 600 gr.
- Champignons – 300 gr.
- Onions – 1 pc.
- Garlic – 2 cloves, medium size.
- Sour cream – 200 gr.
- Dill and other greens - to taste.
- Salt and spices - to taste.
Cooking:
- Wash the liver very thoroughly and then fry in a frying pan in oil for a few minutes. Then add onions and mushrooms, cut into small pieces, and fry everything until almost done, adding salt and spices.
- Pour sour cream into the pan, add finely chopped dill and garlic. Then add a little water so that the gravy completely covers the meat and mushrooms.
- Simmer everything together over low heat for 15 minutes.
The dish is ready! You can serve it with any side dish of your choice.
Cooking tips
To prepare a tasty, high-quality and juicy dish, culinary specialists advise preparing chicken liver with mushrooms in this way:
- To check the readiness of the chicken liver, you need to cut it a little. When clear juice is released, the product is properly fried. In addition, it will be very juicy. When blood appears on the cut or redness appears, this means that the liver is not yet ready.
- To cook chicken liver so that it turns out juicy and does not dry out, the optimal time is from seven to ten minutes.
- It is recommended to fry vegetables in the same oil in which the liver was cooked.
- Instead of sour cream, chicken liver sauce can be prepared with cream or milk.
Bon appetit!
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.
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.
Recipe No. 3
Ingredients:
- Chicken liver – 600 gr.
- Champignons – 100 gr.
- Sour cream – 3 tbsp. spoons.
- Onions – 1 pc.
- Bay leaf – 1 pc.
- Salt, spices, pepper, parsley - to taste.
Cooking:
- Cut the onion into half rings and fry in a frying pan in oil until golden brown.
- Cut the mushrooms into medium-sized pieces, add to the onion and fry for a few more minutes, stirring constantly.
- Cut the liver into strips, place in a frying pan and fry along with mushrooms and onions over medium heat and stirring constantly for 5 minutes.
- Add sour cream, salt, spices and bay leaf to the dish. Mix everything thoroughly, then cover and simmer over low heat until tender, about 8 minutes.
- Before serving, the dish should be decorated with chopped herbs.
The dish is ready!
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.
Recipe No. 4
Ingredients:
- Chicken liver – 500 gr.
- Champignons – 150 gr.
- Onions – 1 piece, large.
- Mustard – 1 teaspoon.
- Cream – 200 gr., 20%
- Salt, pepper, spices - to taste.
Cooking:
- Peel the onion and cut into half rings, cut the mushrooms into thin slices.
- Fry the onion in oil in a frying pan until golden brown, then add mushrooms to it and fry everything together until tender, adding spices and salt and spices to taste.
- Fry the liver separately, adding salt and spices.
- Add the liver to the frying pan, pour in the cream, mix thoroughly and simmer everything together over low heat for 15 minutes.
The dish is ready!
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.
Recipe No. 5
Ingredients:
- Potatoes – 1.5 kg.
- Onions – 150 gr.
- Carrots – 150 gr.
- Champignons – 200 gr.
- Chicken liver – 600 gr.
- Salt, pepper, spices - to taste.
- Vegetable oil, herbs - to taste.
Cooking:
- Cut the liver into small slices and fry in a frying pan, in oil, over high heat and with constant stirring, for 8 minutes.
- Cut the mushrooms into small slices, add to the meat, mix thoroughly and continue frying under the same conditions for 5 minutes.
- Cut the onion into cubes, add to the pan, stir and fry for another 5 minutes.
- Cut the carrots into triangles and add to the frying pan, then add the bay leaf, spices and salt and fry everything over low heat for 8 minutes.
- Peel the potatoes, cut into large cubes, add to the frying pan, then pour in water, mix everything thoroughly, cover the frying pan with a lid and simmer everything over low heat for half an hour.
- At the end of the cooking process, add finely chopped herbs to the dish and stir.
The dish is ready!
