Liver with mushrooms

Name: Liver with mushrooms - Paraschiva P.
Ingredients: 500 g chicken liver; 500 g fresh mushrooms; 5-6 small tomatoes; 1 onion; 2-3 tablespoons olive oil

Meat - Liver with mushrooms by Paraschiva P. - Recipia

Chicken livers with mushrooms and tomatoes Sometimes, when I want something quick and uncomplicated, I make chicken livers with mushrooms. It also helps that I can almost always find everything I need at the local store. The recipe is straightforward, doesn't require sophisticated spices, and has no complicated timings. I make it for lunch, but it works just as well for dinner. What I like is that I can chop all the ingredients beforehand, and then everything cooks in the same pan. Quick info Total time: about 35 minutes Preparation time: 10-15 minutes (depending on how quickly you chop the mushrooms and onion) Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: main dish for lunch or dinner Ingredients 500 g chicken livers 500 g fresh mushrooms 1 onion 5-6 small tomatoes 2-3 tablespoons olive oil salt pepper fresh parsley (optional, for serving) Preparation method 1. Clean the livers of any membranes and blood residues. Rinse them quickly and let them drain in a sieve. 2. Peel and finely chop the onion. 3. Wash the mushrooms, slice them thinly, including the stems. 4. Put the oil in a large pan and heat it over medium heat. Add the onion and sauté for a few minutes until it softens, without burning. 5. Add the sliced mushrooms to the onion. Let them cook for 8-10 minutes until they reduce and release their juices. Stir occasionally. 6. Add the livers to the pan on top of the mushrooms. Gently mix so that the livers don't break apart. Reduce the heat to medium-low and continue cooking, uncovered, for about 7-8 minutes until the livers are almost done. 7. Wash the tomatoes and add them whole to the pan, 2-3 minutes before removing the pan from the heat. 8. Season with salt and pepper right at the end, stirring carefully. Remove the pan from the heat as soon as the livers are cooked but still tender. 9. When serving, sprinkle with chopped fresh parsley if you have it on hand. Why I make the recipe often I don't need to stand by the stove for too long, and the ingredients are accessible. The dish always turns out tender and juicy if I don't leave the livers on the heat for too long. I like that I can quickly make a main dish for a few people without having to prepare complicated sides. Tips and variations Tips - Don't add salt at the beginning over the livers – it makes them tough. - Stir gently to avoid crumbling the livers. - Use a large pan so that the ingredients don't crowd and steam instead of sautéing. Substitutions - Olive oil can be replaced with any other regular cooking oil. - If you don't have parsley, you can skip it or use lovage, but only if you have it fresh and like the flavor. Variations - You can use cherry tomatoes if you can't find small regular tomatoes. - For a sweeter taste, add a bit of red onion, but don't change the base recipe if you don't want a different flavor. - If you prefer, you can cook the livers separately for a bit and then add them to the mushrooms at the end. Personally, I make them directly in the pan. Serving ideas - Goes well with a slice of fresh bread. - If you want a heartier meal, add a bit of plain rice or polenta on the side. - In the plate, sprinkle a little parsley for freshness. Frequently asked questions 1. Can I use pork or beef livers? The recipe is designed for chicken livers. Pork or beef livers are larger and tougher, they require different cooking times and would change the texture of the dish. 2. Do I have to put the tomatoes whole? In this recipe, whole tomatoes leave just a bit of juice and flavor at the end. You can cut them in half if they are larger or use cherry tomatoes, but don't add them at the beginning, otherwise they will break apart. 3. What if I think the livers are too watery? Leave the pan uncovered over medium heat to reduce the liquid. Don't let them dry out completely; the livers should remain tender. 4. Can I add more spices? You can, but the base flavor is simple. If you want, you can add a bit of thyme or garlic, but I stick to the classic version without additional flavors. 5. Can I use canned mushrooms? Canned mushrooms can work in a pinch, just make sure to drain them well. They won't have as much flavor as fresh ones. Nutritional values Estimation for one serving (out of 4): Calories: approx. 220 kcal Protein: 22 g Fat: 9 g Carbohydrates: 10 g Values are approximate and may vary depending on how much oil is actually used and how large the livers or mushrooms are. Storage and reheating The dish can be stored in the refrigerator in a covered container for 1-2 days. No more, because the livers can toughen or change in taste. When reheating, place them over low heat with a little water, just until they warm up, don’t let them boil for too long. It’s better to make a quantity that you know you’ll finish quickly.

Liver with mushrooms

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