Chicken liver with champignons: delicious recipes

Chicken liver with champignons is often used to prepare delicious dishes. These two products are well combined with each other and allow experienced chefs to create real masterpieces of culinary art.

Chicken liver with champignons in sour cream for the festive table

Chicken liver with champignons in sour cream is a good dish for a festive table. It is quick and easy to prepare, it turns out very tasty and at the same time it goes well with any side dish.

For cooking you will need the following products:

• 0 kg of chicken liver;
• 300 g champignons;
• Onion – 2 units;
• 250 g sour cream;
• a pinch of basil and oregano;
• garlic – two cloves;
• 1 tsp flour;
• vegetable oil;
• green onion;
• salt pepper.

The recipe for chicken liver with champignons looks like this:

1. Rinse the chicken liver under cold water, cut it into medium pieces.

2. Put in a pan with well-heated butter, fry over low heat for about seven minutes. During frying, the liver must be stirred periodically so that it is evenly fried on all sides. Salt and pepper it a little.

3. Cut the mushrooms into thin slices.

4. Cut the peeled onion into half rings. Finely chop the garlic cloves with a knife.

5. Fried on all sides and almost ready-made chicken liver from the pan, transfer to a plate.

6. In the oil where the liver was fried, fry the onion and garlic.

7. When the bow becomes translucent, add champignons to it and make the fire stronger. Saute mushrooms with onions until all moisture is completely evaporated from the pan.

8. Transfer the liver from the plate back to the pan, mix with onions and mushrooms, heat well, add all the spices to these components.

9. Dilute a spoonful of flour in sour cream, mix so that no lumps form, and pour into the pan. Mix everything well and keep on low heat for a couple of minutes. At the end of cooking, put the chopped onion greens in the dish.

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Salad recipe with chicken liver and champignons layers

To prepare a delicious layered salad with chicken liver and champignons, you will need the following ingredients:

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• chicken liver and champignons – 300 grams each;
• 3-4 potatoes;
• 2 pieces of onion;
• one carrot;
• three chicken eggs;
• 150 g cheese solid;
• 30 g of vegetable oil;
• mayonnaise 100 grams;
• salt pepper.

Salad with chicken liver and champignons in layers, cook like this:

1. Wash potatoes and carrots, fill with cold water, put on fire and let it boil. Cook vegetables until tender, about half an hour. Drain and cool.

2. Boil eggs for 10 minutes and cool under cold water.

3. Cut the peeled onion into half rings, remove the skin from the mushrooms and cut them into medium cubes.

4. Pour vegetable oil into a hot pan, lay out the mushrooms and half the onion. Fry over medium heat, stirring constantly, about 10 minutes. Salt, pepper and transfer to a bowl.

5. Wash the liver and cut into pieces. Add vegetable oil to the pan, put 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, 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 eggs, carrots and potatoes, and also grate, putting each of these components in a separate bowl.

Put the puff salad with chicken liver and champignons in the following sequence:

• 1st layer – potatoes;
• 2nd – champignons with onions;
• 3rd – mayonnaise;
• 4th – liver with onions;
• 5th – carrots;
• 6rd – mayonnaise;
• 7th – cheese;
• 8rd – mayonnaise;
• 9th – eggs.

On top of the finished liver salad, you can decorate with parsley sprigs.

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Chicken liver pate with champignon mushrooms

You will need these products:

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• 500 g chicken liver;
• 250 g champignons;
• onion – 2 pcs .;
• garlic – 1 medium head;
• cognac – 50 ml;
• honey – 1 tsp;
• butter 100 grams;
• salt, pepper, seasonings;
• 1 st. l. melted butter.

Chicken liver pate with champignons is prepared as follows:

1. Cut the peeled onion and garlic into not too small cubes. Place in a hot pan and fry in vegetable oil until transparent.

2. Add mushrooms to the pan and simmer over low heat until the moisture is completely evaporated. Pepper and salt to taste.

3. Peel the liver from films, rinse, cut into small cubes and fry over high heat. The liver should not be fried, it is desirable that it retains a pink color, so it is not recommended to keep it in a pan for a long time. Add honey and cognac to the liver, mix well, wait until the cognac has completely evaporated, and remove from the stove.

4. When all the components of the pate have cooled down, they should be placed in a blender, add softened butter to them and grind the mass until smooth.

5. Put the pate into molds, grease the top with melted butter and sprinkle with black pepper. Put in the refrigerator for two hours, after which you can treat your household with a tender liver and mushroom pate.

Recipe for a 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 – ½ fruit;
• 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 Art. liter. olive oil;

Salad with chicken liver and champignon mushrooms, cook in the following sequence:

1. Wash and cut cherry tomatoes and avocados. Wash green lettuce leaves and dry them so that there is no water on them.

2. Roast pine nuts in a pan without oil.

3. Combine the olive oil in a small bowl and lemon juice, salt, pepper and mix.

4. Wash the liver and fry in oil in a pan for three minutes over high heat. Fry the sliced ​​champignons in the same way.

5. Arrange lettuce leaves nicely on a plate, then tomatoes, avocados, liver, mushrooms, pour olive-lemon dressing, sprinkle with pine nuts. Decorate a warm salad with quail eggs, balsamic sauce and olives.

Chicken liver with champignon mushrooms and onions

You need:

• chicken liver – 500 g;
• onions – 2 pcs.;
• two cloves of garlic;
• champignons – 150 g;
• flour a tablespoon;
• paprika – 1 tsp;
• salt, pepper, herbs;
• tomato and 50 ml of dry white wine – for the sauce.

Chicken liver with champignons and onions is prepared as follows:

1. Cut the onion into half rings, crush the garlic with a knife.

2. Clean the champignons and cut into thin slices.

3. Fry the onion with garlic in a pan in vegetable oil for two minutes. Add mushrooms and fry all together for another 7 minutes.

4. Wash the liver, dry and cut into medium pieces.

5. In a bowl, combine paprika with flour, mix well. Roll the liver in this mass.

6. Put the liver in a pan and fry for a few minutes in butter.

7. Add mushrooms to the liver, fry for about five more minutes, salt and pepper, remove from heat.

8. Now you can start preparing the sauce. To do this, you need to wash the tomato and lower it for a few minutes in boiling water, then remove the skin from it. Cut the tomato into slices and chop in a blender. Combine tomato gruel with wine, mix and pour the pan with mushrooms, liver and onions.

9. Put the pan back on the fire, simmer over low heat for 7 minutes. Turn off the stove, and sprinkle the mushrooms with the liver with chopped green onions.

Recipe for chicken liver with champignons in a creamy sauce

Chicken liver with champignons in a creamy sauce will be a good addition to any side dish.

Ingredients:

• chicken liver – 1 kg;
• one large onion;
• champignons – 300 g;
• Garlic – 4 cloves;
• flour – 1 Art. l .;
• 300 ml of vegetable broth;
• cream 25-30% – 300 ml;
• salt, ground pepper;
• chopped parsley – 1 tbsp. l.

Cook chicken liver in cream with champignons according to this recipe:

1. Finely chop the peeled onion and garlic.

2. Mushrooms cut into 2-4 pieces depending on their size. Small champignons can not be cut at all.

3. Clean the liver from the film, rinse, dry and cut into small pieces.

4. In a saucepan, heat 2 tbsp well. l. vegetable oil. Fry the liver in several batches until golden brown, about XNUMX minutes per batch. Transfer the fried liver to a plate.

5. Reduce the heat and put chopped garlic onions in a saucepan, fry for 5 minutes.

6. Add champignons and fry for the same time. During the heat treatment, mushrooms release a lot of juice, you should keep them on fire until all the liquid has completely evaporated.

7. Add flour to the mushrooms in a saucepan, mix well and fry for another minute. Pour in the broth, salt and pepper.

8. Place the liver in the broth, bring to a boil, reduce the flame to a minimum, and simmer under the lid for 10 minutes.

9. Approximately 3 minutes before cooking chicken liver pour cream and add chopped parsley.

Serve chicken liver with champignons and cream on the table with mashed potatoes.

Chicken liver with French mushrooms

You need:

• chicken liver (possible with hearts) – half a kilogram;
• onions – 2 pieces;
• champignons – 200 g;
• vegetable oil – for frying;
• flour – 100 g;
• salt pepper;
• curry seasoning;
• coriander, garlic.

The process of cooking chicken liver with mushrooms in French looks like this:

1. Pour flour, salt and curry seasoning into a bowl, mix everything well.

2. Wash the liver, cut into medium pieces and roll in flour.

3. Cut the onion into half rings, grate the garlic on a fine grater.

4. Put the mushrooms in the pan and fry them in hot vegetable oil for about 5 minutes. Transfer the fried mushrooms to a bowl.

5. Add a couple more tablespoons of vegetable oil to the pan and sauté the onion and garlic until translucent. As soon as the onions and garlic are fried, put them on the mushrooms.

6. Add 3 more tbsp. l. vegetable oil, lay out the liver and fry it for another 7 minutes, stirring occasionally so that the liver is evenly fried on all sides.

7. Put the mushrooms in the pan to the liver together with onion and garlic, mix everything, cover and simmer for 10 minutes over low heat.

As a side dish, prepare mashed potatoes.

Mushrooms with chicken liver and cream in the oven

Champignon mushrooms with chicken liver can also be cooked in the oven.

You need:

• chicken liver – 700 g;
• fresh champignons – 350 g;
• onion – 1 piece;
• flour – ½ cup;
• cream – 200 g;
• sugar – 2 tsp;
• ground pepper – 0 tsp;
• salt;
• vegetable oil.

Cooking process:

1. Peel the champignons, wash and boil in lightly salted water.

2. Remove the mushrooms from the broth, place in a colander to glass all the liquid, cut into not too small pieces.

3. Cut the onions into half rings.

4. Place chopped mushrooms in a pan with vegetable oil and fry until the liquid has completely evaporated.

5. Add onion to champignons, fry, until the onion half rings are browned, salt and set aside for a while.

6. Rinse the liver, cut into long slices no more than 2 cm wide. Roll in flour and fry in oil on all sides until golden brown, but not until cooked, red juice should stand out from the liver.

7. Lubricate the baking dish with butter, lay out the pieces of the liver, and on top of the mushrooms with onions.

8. Mix cream with mushroom broth until smooth, add sugar, salt to taste and pour this liquid into a mold with mushrooms and liver.

9. Put the mold in the oven, heated to 200 degrees, and bake for 10-15 minutes from the moment the liquid boils.