Oven-baked liver with mushrooms and tomato sauce

Name: Oven-baked liver with mushrooms and tomato sauce - Caterina P.
Ingredients: 1 bag of chicken liver (500; 1 kg depending on the tray) 1; 2 bell peppers 1 can of mushrooms 8; 10 cloves of garlic salt; pepper tomato paste 5; 6 tablespoons of oil

Meat - Oven-baked liver with mushrooms and tomato sauce by Caterina P. - Recipia

Chicken liver baked with mushrooms and tomato sauce is one of those dishes I make a few times a month, especially when I don't have much time to cook but still want something tasty and hearty. Generally, I use a large baking dish and prefer to have all the ingredients prepared from the start so everything goes quickly. Every time I prepare this recipe, what I like most is that it doesn’t require much effort—just a few cuts and mixes, and then the oven does the rest. Quick Info Total time: about 55-60 minutes Preparation time: 10-15 minutes Baking time: 40 minutes Servings: 4-6, depending on the amount of livers used Difficulty: easy Recipe type: main dish, suitable for dinner or lunch Ingredients - 1 bag of chicken livers (500 g – 1 kg, depending on the size of the dish or preference) - 1-2 bell peppers - 1 can of mushrooms (or fresh mushrooms, but the basic recipe uses canned) - 8-10 cloves of garlic - 5-6 tablespoons of tomato paste - 5-6 tablespoons of oil - salt - pepper - water (enough to adjust the sauce) Preparation Method 1. Wash the chicken livers in several waters and remove any membranes or remnants. Drain them well and place them in a baking dish in a single layer, without overcrowding. 2. Wash the bell peppers and cut them into thin strips, not too long. If you have large peppers, one is enough; if they are smaller, use two. Place them in the dish over the livers. 3. Drain the mushrooms from the can and, if they are large, cut them into suitable pieces. If they are already sliced, you can add them directly. Add them to the dish over the other ingredients. 4. Peel the garlic and slice it into rounds. They don’t need to be very thin. Scatter them evenly throughout the dish. 5. In a bowl, mix 5-6 tablespoons of tomato paste with water (about 250 ml or enough to create a thinner sauce that can cover the ingredients), oil, salt, and pepper to taste. Mix well to fully dissolve the tomato paste. 6. Pour the resulting sauce over the livers, peppers, mushrooms, and garlic in the dish. The sauce should cover almost all the ingredients, but it doesn’t have to cover everything perfectly. 7. Place the dish in a preheated oven at 180-200°C (350-400°F) and leave it for about 40 minutes, uncovered. During this time, the sauce will reduce and thicken slightly. There’s no need to turn or stir the dish. 8. When the sauce has reduced sufficiently and has the desired consistency (it shouldn’t be dry, but not too liquid either), remove the dish from the oven. 9. Sprinkle finely chopped parsley on top while the dish is still hot. Why I Make This Recipe Often I prefer it because it doesn’t require supervision. I prepare everything quickly, put it in the oven, and take care of other things in the meantime. It’s a recipe that uses readily available ingredients, and even if you don’t always have the same type of mushrooms or peppers, it still turns out well. It’s suitable for busy days as well as when I crave something hearty without cooking in stages. Tips and Variations Tips - If you use fresh mushrooms, you can sauté them lightly beforehand, but it’s not mandatory. - The garlic doesn’t need to be excessive, but it helps to enhance the flavor, so don’t be stingy. - The tomato sauce should have a liquid consistency at the beginning because it will reduce in the oven. - For a creamier texture, you can add a little extra oil, but don’t exceed the suggested amount—the livers and mushrooms release enough moisture. Substitutions - Bell peppers can be replaced with kapia or sweet peppers if you can’t find them. - Canned mushrooms can be replaced with fresh, sliced mushrooms. - If you don’t have tomato paste, you can use thick tomato purée, but adjust the water amount for the sauce. Variations - You can add a pinch of sweet or hot paprika to the sauce if you want more color or a slightly different taste. - For a more intense flavor, add a few sprigs of fresh thyme to the dish, but remove them before serving. - Some people add thin slices of onion, but the original recipe doesn’t include it, so it’s up to your preference. Serving Ideas - It can be served alongside mashed potatoes, plain rice, polenta, or even fresh bread. - It also works well as a main course for lunch or dinner, without a side dish if you prefer a lighter meal. Frequently Asked Questions 1. Can I use pork or beef livers instead of chicken? It’s possible, but the baking time may vary, and the final result will have a different taste and texture. Chicken livers are more tender and cook faster. 2. What can I do if the sauce has reduced too much? You can add a little hot water towards the end, gently stirring, and then leave it in the oven for another 5 minutes. It’s important not to let the dish dry out completely. 3. How do I know if the livers are done? The livers are ready when they are no longer pink inside but still juicy. Generally, chicken livers don’t require much time; if you cook them too long, they can dry out. 4. Can I omit the peppers or mushrooms if I don’t have them? Yes, the recipe can be made without either of these ingredients, but the flavor will be simpler. The tomato sauce and garlic remain essential. 5. Is it necessary to cover the dish with foil in the oven? No, it’s not needed. The dish bakes uncovered so the sauce can reduce and thicken slightly. Nutritional Values Estimation for one serving (out of 6 servings, with 700 g of livers): - Calories: approximately 220-250 kcal - Protein: 16-18 g - Fat: 10-13 g - Carbohydrates: 8-10 g Values may vary depending on the type of livers, the amount of oil and sauce, and whether you use fresh or canned mushrooms. The recipe is moderately caloric, containing protein and few carbohydrates per serving. Storage and Reheating The dish lasts 1-2 days in the refrigerator in a covered container. It can be reheated in the oven or on the stovetop over low heat, adding a little water if the sauce has thickened. The livers do not retain their texture as well after freezing, so I do not recommend freezing them after preparation. They are best consumed fresh or within two days.

Oven-baked liver with mushrooms and tomato sauce

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