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Almost everyone likes the dishes made from chicken hearts with mushrooms. These foods can be purchased at any store, are inexpensive, and can be used to make many delicious treats to quickly and satisfyingly feed your family.

We offer several recipes for preparing delicious dishes from hearts and mushrooms that go well with any side dish.

Salad with hearts, mushrooms, cheese and yogurt

This salad with hearts and champignons is perfect for evening dinners or festive feasts. The main thing in cooking is to thoroughly cleanse the hearts of films and blood that is collected inside.

• 600 g of hearts and champignons;
• 1 white onion;
• 1 bunch of parsley;
• 50 g of Feta cheese;
• 200 ml of plain yogurt;
• 2 cloves of garlic;
• 5 pieces. boiled eggs;
• Salt and vegetable oil.

Chicken hearts and mushrooms salad is prepared according to a recipe with a step-by-step description.

1. To begin with, cut the hearts lengthwise into 4 parts (you get straws).
2. Fill with plenty of water and rinse thoroughly to remove blood and remove the film.
3. Fill the hearts with water, add salt and let it boil, boil for 20 minutes. over low heat.
4. Cut the mushrooms into cubes, peel the onions, and also cut into cubes.
5. Pour a little oil into a hot frying pan, add the garlic cut into slices and fry for 3-4 minutes.
6. Carefully remove the garlic and discard, and put the onion and mushrooms in the oil.
7. Fry over medium heat for 10 minutes, put in a salad bowl without oil and let cool.
8. Cut the boiled eggs, then the hearts into cubes, mix with mushrooms and onions.
9. Make a sauce with cheese, yogurt and chopped herbs, season the salad and stir well (add salt if necessary).

Heart salad with mushrooms and beans

This version of a salad of hearts with champignons will diversify your daily menu, and will always look dignified on the table during special events. The dish turns out to be hearty, original and, of course, delicious.

• 400 g of champignons;
• 300 g of hearts;
• 200 g green beans;
• ½ part of red and yellow bell peppers;
• 300 g canned sweet corn;
• 100 ml soy sauce;
• 3 tbsp. l. lemon juice;
• 1 tsp liquid honey;
• Salt and vegetable oil.

Take note of the recipe for making a salad of chicken hearts with mushrooms and beans - you will not regret it.

1. Combine liquid honey, ½ soy sauce and lemon juice, whisk.
2. Remove the film from the hearts, cut them into pieces and rinse thoroughly with your hands in plenty of water 2-3 times.
3. Put the hearts in the prepared sauce, stir and leave for 40 minutes.
4. Fry the beans over high heat until soft (about 5-7 minutes).
5. Add bell pepper cut into strips, fry for 3-5 minutes, put in a salad bowl and leave to cool.
6. Put the hearts in a frying pan hot with oil, pour half of the marinade and fry for 15 minutes. over low heat with constant stirring.
7. Fry the diced mushrooms in a separate skillet for 10 minutes.
8. Put all the fried ingredients in a salad bowl, add the corn, pour over the remaining soy sauce, stir and serve.

Chicken hearts with champignons cooked in sour cream

Chicken hearts with champignons cooked in sour cream - a harmonious combination of products. The dish is so easy and simple to make that any culinary specialist can handle it.

• 700 g of chicken hearts;
• 500 g of champignons;
• 2 onions;
• 250-300 ml sour cream;
• 1 bunch of green dill;
• ½ tsp ground curry;
• Vegetable oil and salt.

The recipe for making chicken hearts with mushrooms fried in sour cream is described in detail.

1. Cut the hearts in half, rinse with plenty of water, remove the foil.
2. Peel the champignons, wash and cut into thin strips.
3. Remove the top layer from the onion, rinse and finely chop into cubes.
4. Rinse the greens in water, dry, put on a paper towel and then chop finely.
5. Heat 50 ml of vegetable oil in a frying pan, put the chopped hearts and fry over medium heat for 15 minutes. to a pleasant golden brown.
6. Fry the onion separately in a little oil.
7. Add mushroom straws to the onion, fry for 10 minutes.
8. Add curry to the hearts, salt to taste, mix, add onions and mushrooms, mix again.
9. Pour over sour cream, stir, cover and simmer over low heat for 10 minutes. Sprinkle with herbs and serve in portioned plates.

Hearts with champignons and onions, stewed in cream

Hearts with champignons, stewed in cream in a pan, do not pretend to be sophistication for special occasions. However, for a simple family dinner, such a dish is just right.

• 500 g of hearts;
• 600 g of champignons;
• 2 onions;
• 100 ml cream;
• Salt;
• 1 tbsp. l. provencal herbs;
• Ground pepper;
• Lettuce leaves - for serving.

The proposed recipe with a photo of making chicken hearts with champignons will be of great help for those who are just starting their culinary experience.

The hearts are cut in half, the film is removed from them, filled with water and washed.

They are laid out in a separate bowl, salted, pepper, laid out in a pan with heated vegetable oil and fried until half cooked (the main thing is not to overcook).

The mushrooms are peeled, cut into slices and fried in oil in a separate frying pan until golden brown, laid out on the hearts.

The onion is peeled, cut into thin rings and fried separately, laid out on the hearts and the whole mass is fried for 5-7 minutes.

Sour cream is introduced, everything is added, peppered, mixed and stewed over low heat for 15 minutes.

Provencal herbs are added a few minutes before readiness. Lettuce leaves are laid out in a beautiful dish, hearts with mushrooms are poured on it and served warm on the table.

Chicken hearts with champignons baked in cream

Chicken hearts with champignons baked in cream is a tasty and quick dish. As soon as your family members try it, they will ask for it over and over again.

• 700 g of chicken hearts;
• 400 g potatoes;
• 500 g of champignons;
• 2 onion heads;
• 200 ml of cream;
• 200 g of any hard cheese;
• 1 pinch each of thyme, ground black pepper, basil and oregano;
• Salt;
• 1 tbsp. l. butter.

1. Peel the potatoes from the top layer, rinse thoroughly and cut into strips.
2. Remove the foil from the mushrooms, rinse and cut into 4 parts.
3. Remove the husk from the onion, cut into thin half rings.
4. Combine mushrooms, potatoes and onions in a deep enamel bowl.
5. Cut the hearts in half, rinse thoroughly from blood, remove the film, put it on the mushrooms.
6. Salt the whole mass to taste, pepper, add seasonings and mix well with your hands.
7. Grease a baking dish with butter, place mushrooms, potatoes and hearts, add cream, which, when heated, will spread over the dish and give it a delicate creamy taste.
8. Sprinkle the surface of the dish with grated cheese, cover with foil on top, place in an oven preheated to 180 ° C and bake for 60 minutes.
9. Then remove the foil and put the dish back in the oven until the surface of the dish is golden brown, which will take about 10 minutes.

Chicken hearts with mushrooms cooked in a slow cooker

Another option that will appeal to even fastidious gourmets is chicken hearts with mushrooms cooked in a slow cooker. Simple groceries and home furnishings help make a family dinner truly fantastic.

• 700 g of hearts;
• 500 g of champignons;
• 1 carrot;
• 2 onion heads;
• 3 cloves of garlic;
• 4 tbsp. l. sour cream;
• Salt to taste;
• 3 tbsp. l. vegetable oil.

The recipe for making chicken hearts with mushrooms is described in detail below.

1. Rinse the hearts, remove the film, fat, cut into 4 parts and rinse thoroughly in water.
2. Peel the onion, chop into cubes, turn on the multicooker, set the "Fry" mode.
3. Pour in oil, add onion and fry for 3-4 minutes.
4. Peel the carrots, rinse, cut into small cubes and add to the onion, fry for 10 minutes.
5. Add hearts and cook until light brown.
6. Peel the mushrooms, rinse and cut into strips, add to the hearts and fry for 10 minutes, stirring constantly.
7. Salt, if there is little liquid left in the multicooker, pour in 100 ml.
8. Close the lid, set the "Extinguishing" mode and set it for 60 minutes. time.
9. In 10 min. until tender, open a multicooker, add chopped garlic, sour cream and stir.
10. Close the lid and wait for the beep, serve hot.

Stewed chicken hearts and stomachs with garlic in sour cream

If you are interested in cooking chicken stomachs and hearts stewed with mushrooms in sour cream, then this option is for you. Such a simple, but very tasty dish will surely please all members of your family.

• 500 g of hearts and stomachs;
• 500 g of champignons;
• 2 onion heads;
• 3 cloves of garlic;
• 200 ml sour cream;
• Salt, a mixture of ground peppers and nutmeg to taste;
• Dill greens;
• Vegetable oil.

1. Peel the stomachs and hearts, cut into pieces and rinse thoroughly.
2. Boil in salted water for 40 minutes, put in a colander and rinse under running water.
3. Peel the onion, cut into thin rings and fry in oil until transparent.
4. Peel the mushrooms, cut into thick strips, add to the onion and simmer for 15 minutes under a closed lid (so that the liquid does not evaporate).
5. Add giblets to mushrooms, then add sour cream.
6. Season with salt, pepper and nutmeg, stir.
7. Simmer covered over low heat for 20 minutes, add chopped garlic and dill, stir and turn off the heat - the dish is ready!