Liver soufflé with mushrooms
I came across this recipe one afternoon when I had some homemade chicken liver and a few brown mushrooms that needed to be used. It doesn't require many ingredients or time. It seemed suitable for a quick dinner or a light lunch, especially since it doesn't weigh down the stomach and is made in one small dish.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Cooking/baking time: 15 minutes (sautéing + oven)
Servings: 1 (one small ovenproof dish)
Difficulty: easy
Recipe type: main course or warm snack
Ingredients
1 chicken liver (I used homemade, cleaned and diced)
4 medium-sized brown champignon mushrooms, diced
1 small red onion, finely chopped
1 garlic clove, minced
1 egg
1-2 tablespoons olive oil
1 tablespoon butter (for greasing the dish)
2 tablespoons heavy cream
2-3 tablespoons grated cheese (for topping)
1 pinch of herbs de Provence (enough to take between two fingers)
salt and pepper, to taste
For serving: 1 teaspoon sour cream
For garnish: dill leaves
Preparation method
1. Heat a pan over medium heat and add the olive oil. Sauté the finely chopped onion until it softens slightly, without burning it, for about 2-3 minutes.
2. Add the minced garlic, stir briefly, then add the diced mushrooms. Keep everything on high heat for 3-4 minutes, stirring occasionally, until the mushrooms soften and start to release their juices.
3. Add the diced chicken liver over the onion and mushrooms. Season with salt and pepper. Continue sautéing for another 1-2 minutes, just to get a bit of color; it doesn't need to be fully cooked.
4. Add the 2 tablespoons of liquid cream and sprinkle the herbs de Provence. Mix well to combine the ingredients. Remove the pan from the heat and let it cool for 2-3 minutes.
5. In the meantime, grease a small ovenproof dish with butter. Pour the mixture from the pan into the dish.
6. Beat the egg with a pinch of salt, then pour it over the other ingredients, gently mixing to distribute evenly.
7. Sprinkle the grated cheese on top for the crust.
8. Place the dish in the preheated oven at 170°C. Bake for 5-7 minutes or until the cheese melts and turns slightly golden. If you leave it longer (I left it for 10 minutes), the cheese will brown more. If you want it not to be crispy on top, you can put the lid on the dish at the end, to soften the cheese layer.
9. Remove the dish from the oven and turn the contents onto a plate. Serve the soufflé warm, with a teaspoon of sour cream on top and a few dill leaves.
Why I make this recipe often
It’s the kind of quick recipe, especially when I don’t want to cook something complicated. I only use one pan and a small baking dish. The ingredients are simple, and the soufflé turns out soft, not dry. It’s filling but not heavy. It can be easily adapted depending on what you have in the fridge.
Tips and variations
Tips
Use fresh liver and wash it well before cooking.
Cutting the mushrooms and liver into small cubes helps achieve a uniform texture.
Don't overcook the liver in the pan – it will continue to cook in the oven.
If you want a creamier soufflé, you can leave the mixture a bit more liquid, don’t cook it too much on the stove.
Substitutions
Chicken liver can be replaced with regular chicken liver if you don't have homemade.
The heavy cream can be substituted with regular sour cream with more than 20% fat.
The grated cheese can be replaced with any cheese that melts well.
Variations
You can add fresh herbs, such as parsley or dill, directly into the mixture.
If you want a richer version, add a small spoonful of cheese alongside the grated cheese.
You can also try with white mushrooms or oyster mushrooms, although the texture will be slightly different.
Serving ideas
The simplest way is with a teaspoon of sour cream on top. It can also go well with a green salad or fresh vegetables on the side. It doesn’t need bread, but you can add some croutons if you want something crunchy.
Frequently asked questions
1. Can I use store-bought chicken liver? Yes, regular chicken liver works too; it doesn’t have to be homemade.
2. If I don’t have heavy cream, what can I use? You can use regular sour cream; the fattier it is, the creamier it will turn out.
3. Can I make a double portion? Yes, just use a larger dish or two small ones. The baking time may increase by 1-2 minutes.
4. What do I do if I don’t have herbs de Provence? You can just use pepper and a bit of dried thyme or oregano, to taste.
5. Can I omit the cheese on top? Yes, but the crust adds extra texture and flavor.
Nutritional values
Approximate values for one serving (estimate):
Calories: 330-380 kcal
Protein: 26-30g
Fat: 23-26g
Carbohydrates: 6-8g
The liver and cheese provide most of the calories and protein. The cream contributes to the fat. Information may vary depending on the exact size of the liver and the type of cheese used.
Storage and reheating
This soufflé is best immediately after it comes out of the oven. However, if it remains, you can store it in the refrigerator, covered, for one day. Reheat it in the oven or microwave, but the texture won't be as airy after cooling. I do not recommend freezing.
I came across this recipe one afternoon when I had some homemade chicken liver and a few brown mushrooms that needed to be used. It doesn't require many ingredients or time. It seemed suitable for a quick dinner or a light lunch, especially since it doesn't weigh down the stomach and is made in one small dish.
Quick Info
Total time: about 30 minutes
Preparation time: 10-15 minutes
Cooking/baking time: 15 minutes (sautéing + oven)
Servings: 1 (one small ovenproof dish)
Difficulty: easy
Recipe type: main course or warm snack
Ingredients
1 chicken liver (I used homemade, cleaned and diced)
4 medium-sized brown champignon mushrooms, diced
1 small red onion, finely chopped
1 garlic clove, minced
1 egg
1-2 tablespoons olive oil
1 tablespoon butter (for greasing the dish)
2 tablespoons heavy cream
2-3 tablespoons grated cheese (for topping)
1 pinch of herbs de Provence (enough to take between two fingers)
salt and pepper, to taste
For serving: 1 teaspoon sour cream
For garnish: dill leaves
Preparation method
1. Heat a pan over medium heat and add the olive oil. Sauté the finely chopped onion until it softens slightly, without burning it, for about 2-3 minutes.
2. Add the minced garlic, stir briefly, then add the diced mushrooms. Keep everything on high heat for 3-4 minutes, stirring occasionally, until the mushrooms soften and start to release their juices.
3. Add the diced chicken liver over the onion and mushrooms. Season with salt and pepper. Continue sautéing for another 1-2 minutes, just to get a bit of color; it doesn't need to be fully cooked.
4. Add the 2 tablespoons of liquid cream and sprinkle the herbs de Provence. Mix well to combine the ingredients. Remove the pan from the heat and let it cool for 2-3 minutes.
5. In the meantime, grease a small ovenproof dish with butter. Pour the mixture from the pan into the dish.
6. Beat the egg with a pinch of salt, then pour it over the other ingredients, gently mixing to distribute evenly.
7. Sprinkle the grated cheese on top for the crust.
8. Place the dish in the preheated oven at 170°C. Bake for 5-7 minutes or until the cheese melts and turns slightly golden. If you leave it longer (I left it for 10 minutes), the cheese will brown more. If you want it not to be crispy on top, you can put the lid on the dish at the end, to soften the cheese layer.
9. Remove the dish from the oven and turn the contents onto a plate. Serve the soufflé warm, with a teaspoon of sour cream on top and a few dill leaves.
Why I make this recipe often
It’s the kind of quick recipe, especially when I don’t want to cook something complicated. I only use one pan and a small baking dish. The ingredients are simple, and the soufflé turns out soft, not dry. It’s filling but not heavy. It can be easily adapted depending on what you have in the fridge.
Tips and variations
Tips
Use fresh liver and wash it well before cooking.
Cutting the mushrooms and liver into small cubes helps achieve a uniform texture.
Don't overcook the liver in the pan – it will continue to cook in the oven.
If you want a creamier soufflé, you can leave the mixture a bit more liquid, don’t cook it too much on the stove.
Substitutions
Chicken liver can be replaced with regular chicken liver if you don't have homemade.
The heavy cream can be substituted with regular sour cream with more than 20% fat.
The grated cheese can be replaced with any cheese that melts well.
Variations
You can add fresh herbs, such as parsley or dill, directly into the mixture.
If you want a richer version, add a small spoonful of cheese alongside the grated cheese.
You can also try with white mushrooms or oyster mushrooms, although the texture will be slightly different.
Serving ideas
The simplest way is with a teaspoon of sour cream on top. It can also go well with a green salad or fresh vegetables on the side. It doesn’t need bread, but you can add some croutons if you want something crunchy.
Frequently asked questions
1. Can I use store-bought chicken liver? Yes, regular chicken liver works too; it doesn’t have to be homemade.
2. If I don’t have heavy cream, what can I use? You can use regular sour cream; the fattier it is, the creamier it will turn out.
3. Can I make a double portion? Yes, just use a larger dish or two small ones. The baking time may increase by 1-2 minutes.
4. What do I do if I don’t have herbs de Provence? You can just use pepper and a bit of dried thyme or oregano, to taste.
5. Can I omit the cheese on top? Yes, but the crust adds extra texture and flavor.
Nutritional values
Approximate values for one serving (estimate):
Calories: 330-380 kcal
Protein: 26-30g
Fat: 23-26g
Carbohydrates: 6-8g
The liver and cheese provide most of the calories and protein. The cream contributes to the fat. Information may vary depending on the exact size of the liver and the type of cheese used.
Storage and reheating
This soufflé is best immediately after it comes out of the oven. However, if it remains, you can store it in the refrigerator, covered, for one day. Reheat it in the oven or microwave, but the texture won't be as airy after cooling. I do not recommend freezing.