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Print Recipe
 Warm Salad with Chicken Liver and Mushrooms Recipe
I looked at the website, found a couple of warm salads with chicken liver, but they are different in composition. So, I'm showing my version. A very delicate salad, thanks to the creamy sauce and chicken liver, and, at the same time, very satisfying (I love a full dinner).
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Lettuce leaves are well washed, dried, torn or sliced, laid out on plates. Slice the cucumber and tomato. Distribute on plates. Greens to taste and a spoonful of soy sauce in each plate.
    Lettuce leaves are well washed, dried, torn or sliced, laid out on plates. Slice the cucumber and tomato. Distribute on plates. Greens to taste and a spoonful of soy sauce in each plate.
  2. Chop the mushrooms. I took three large fresh mushrooms. Rinse the liver, cut into small pieces.
    Chop the mushrooms. I took three large fresh mushrooms. Rinse the liver, cut into small pieces.
  3. Preheat the vegetable oil, add chopped garlic to it, fry it in oil for 30 seconds (the oil should absorb the garlic flavor). Then add the mushrooms and fry for 3-4 minutes. Then chicken liver. Fry, stirring, for 2-3 minutes. Add salt and pepper to taste.
    Preheat the vegetable oil, add chopped garlic to it, fry it in oil for 30 seconds (the oil should absorb the garlic flavor). Then add the mushrooms and fry for 3-4 minutes. Then chicken liver. Fry, stirring, for 2-3 minutes. Add salt and pepper to taste.
  4. It was the turn of cream and mustard. Let the cream boil and turn it off (if the cream is too liquid, add a teaspoon of flour to the liver and mix well before pouring it into the pan).
    It was the turn of cream and mustard. Let the cream boil and turn it off (if the cream is too liquid, add a teaspoon of flour to the liver and mix well before pouring it into the pan).
  5. Don't wait for it to cool down. Distribute the liver and sauce on plates.
    Don't wait for it to cool down. Distribute the liver and sauce on plates.
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