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 Prep Time
3 5minutes
Cook Time
30minutes
Servings Prep Time
3 5minutes
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. Chop the mushrooms. I took three large fresh mushrooms. Wash the liver, cut into small pieces.
  3. 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.
  4. 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).
  5. Don’t wait for it to cool down. Distribute the liver and sauce on plates.
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