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Print Recipe
Warm Salad with Chicken Liver and Mushrooms Recipe
Very gentle salad, thanks to cream sauce and chicken liver, and, at the same time, very hearty (replaces me a full dinner). Prepare a dish, very tasty and really satisfying! You can substitute regular lettuce for the iceberg that was pohrustet.
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Lettuce wash well, dry, tear or cut, distribute on plates. Cut the cucumber and tomato. Distribute on plates. Greens to taste and a spoonful of soy sauce in each plate.
    Lettuce wash well, dry, tear or cut, distribute on plates.
Cut the cucumber and tomato. Distribute on plates.
Greens to taste and a spoonful of soy sauce in each plate.
  2. Cut the mushrooms. I took three large fresh mushrooms. Wash the liver, cut into small pieces.
    Cut the mushrooms. I took three large fresh mushrooms. Wash the liver, cut into small pieces.
  3. Heat the vegetable oil, add the crushed garlic, fry it in oil for 30 seconds (the oil should pick up the aroma of garlic). Then add the mushrooms, fry for 3-4 minutes. Then chicken liver. Fry, stirring, 2-3 minutes. Salt and pepper to taste.
    Heat the vegetable oil, add the crushed garlic, fry it in oil for 30 seconds (the oil should pick up the aroma of garlic). Then add the mushrooms, fry for 3-4 minutes. Then chicken liver. Fry, stirring, 2-3 minutes. Salt and pepper to taste.
  4. It was the turn of cream and mustard. Let the cream boil and turn off (if the cream is watery, before pouring them into the pan, add a teaspoon of flour to the liver and mix well).
    It was the turn of cream and mustard. Let the cream boil and turn off (if the cream is watery, before pouring them into the pan, add a teaspoon of flour to the liver and mix well).
  5. Don't wait for it to cool down. Distribute the liver with sauce on plates.
    Don't wait for it to cool down. Distribute the liver with sauce on plates.

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