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).
Servings 3
Cook Time 30 minutes
Ingredients
- 300 gram Chicken liver
- Champignons fresh or canned
- 1 piece Cucumber
- 1 piece Tomato
- Lettuce leaves
- 3 teaspoons Soy sauce
- 200 ml Cream
- Spices
- 1 teaspoon Mustard
Instructions
- 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.
- Chop the mushrooms. I took three large fresh mushrooms. Rinse the liver, cut into small pieces.
- 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.
- 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).
- Don't wait for it to cool down. Distribute the liver and sauce on plates.