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Chicken liver with mushrooms is often used to prepare delicious meals. These two products work well together and allow experienced chefs to create true culinary masterpieces.

Chicken liver with mushrooms in sour cream for a festive table

Chicken liver with mushrooms in sour cream is a good dish for a festive table. It is simple and quick to cook, it turns out to be very tasty and at the same time suits any side dish.

For cooking, you will need the following products:

• 0.5 kg of chicken liver;
• 300 g of champignons;
• onion - 2 pcs.;
• 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 mushrooms looks like this:

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

2. Place in a skillet 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. Season it with a little salt and pepper.

3. Cut the champignons into thin slices.

4. Cut the peeled onion into half rings. Chop the garlic cloves finely with a knife.

5. Transfer the fried on all sides and almost cooked chicken liver from the pan to a plate.

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

7. When the onion acquires transparency, add champignons to it and make the fire stronger. Fry mushrooms and onions until all moisture has 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 ingredients.

9. Dissolve a spoonful of flour in sour cream, stir to prevent lumps from forming, and pour into the pan. Mix everything well and simmer for a couple of minutes. At the end of cooking, add chopped green onions to a dish.

Recipe for salad with chicken liver and mushrooms in layers

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

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

Prepare the salad with chicken liver and mushrooms in layers like this:

1. Wash the potatoes and carrots, cover 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 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, place the mushrooms and half the onion. Fry over medium heat, stirring constantly, for about 10 minutes. Season with salt and pepper and transfer to a bowl.

5. Wash the liver and cut into pieces. Add vegetable oil to the pan, add the remaining half of the onions 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 whisper 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, putting each of these ingredients in a separate bowl.

Lay out puff salad with chicken liver and mushrooms in the following sequence:

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

Top of the finished liver salad can be garnished with parsley sprigs.

Chicken liver pate with mushrooms mushrooms

You will need the following products:

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

Chicken liver pate with mushrooms is prepared as follows:

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

2. Add mushrooms to the pan and simmer over low heat until moisture completely evaporates. Season with 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 its pink color, so it is not recommended to keep it in a pan for a long time. Add honey and brandy to the liver, mix well, wait until the brandy has completely evaporated, and remove from the stove.

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

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

Recipe for a warm salad with chicken liver and mushrooms

A warm salad with chicken liver and mushrooms 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 tbsp. l. olive oil;

Cook salad with chicken liver and mushrooms in the following sequence:

1. Wash and chop the cherry tomatoes and avocado. Wash and dry the green lettuce leaves so that there is no water on them.

2. Fry pine nuts in a skillet without oil.

3. Combine olive oil in a small container and lemon juice, salt, pepper and stir.

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

5. Place lettuce leaves on a plate, then tomatoes, avocado, liver, mushrooms, drizzle with olive-lemon dressing, sprinkle with pine nuts. Decorate the warm salad with quail eggs, balsamic sauce and olives.

Chicken liver with mushrooms, champignons and onions

You will 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 mushrooms and onions is prepared like this:

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

2. Peel 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 together for another 7 minutes.

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

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

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

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

8. Now you can start making the sauce. To do this, wash the tomato and put it in boiling water for a few minutes, 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 on the fire again, simmer over low heat for 7 minutes. Turn off the stove, and sprinkle the mushrooms with liver with chopped green onions.

Chicken liver recipe with mushrooms in a creamy sauce

Chicken liver with mushrooms 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 tbsp. 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. Cut the mushrooms into 2-4 pieces depending on their size. Small champignons do not need to be cut at all.

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

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

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

6. Add mushrooms and fry for the same time. During the heat treatment, mushrooms release a lot of juice; they should be kept on fire until all the liquid has completely evaporated.

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

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

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

Serve the chicken liver with mushrooms and cream with mashed potatoes.

French chicken liver with mushrooms

You will need:

• chicken liver (can be together 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 into a bowl and mix 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 mushrooms in a frying pan and fry them in heated vegetable oil for about 5 minutes. Transfer the fried mushrooms to a bowl.

5. Add a couple of tablespoons of vegetable oil to the pan and fry the onion and garlic until transparent. Once the onions and garlic are fried, place them with 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 mushrooms in a frying pan to the liver together with onion and garlic, mix everything, cover and simmer for 10 minutes over low heat.

Make mashed potatoes as a side dish.

Champignons with chicken liver and cream in the oven

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

You will need:

• chicken liver - 700 g;
• fresh champignons - 350 g;
• onion - 1 piece;
• flour - ½ cup;
• cream - 200 g;
• sugar - 2 tsp;
• ground pepper - 0.5 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 onion into half rings.

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

5. Add the onion to the mushrooms, fryuntil the onion half rings are browned, add salt and set aside for a while.

6. Rinse the liver, cut into long slices not more than 2 cm wide. Dip in flour and fry in oil on all sides until golden brown, but not until tender; red juice should stand out from the liver.

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

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

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