Warm Salad with Chicken Liver and Mushrooms Recipe
A very tender salad, thanks to the creamy sauce and chicken liver, and, at the same time, very satisfying (replaces a full dinner for me). Prepare a dish that is very tasty and really satisfying! An iceberg that has crunched can be replaced with ordinary lettuce leaves.
Servings 3
Prep Time 5 minutes
Cook Time 30 minutes
Ingredients
- 300 gram Chicken liver
- Champignons
- 1 piece Cucumber
- 1 piece Tomato
- Lettuce leaves
- 3 tablespoons Soy sauce
- 200 ml Cream (20%)
- Spices
- 1 teaspoon Mustard
Instructions
- Lettuce leaves are well washed, dried, torn or sliced, spread 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. Wash the liver, cut into small pieces.
- Heat the vegetable oil, add the chopped garlic, fry it in oil for 30 seconds (the oil should acquire the flavor of garlic). Then add the mushrooms, fry for 3-4 minutes. Then chicken liver. Stir-fry 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 turns out to be runny, before pouring them into the pan, add a teaspoon of flour to the liver and mix well).
- Don't wait for it to cool down. Distribute the liver and sauce on plates.