Fried liver with champignon mushrooms

Fried Liver with Champignon Mushrooms - A Classic and Comforting Recipe

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 4

In every household, there are recipes that hold dear memories and unforgettable moments spent around the table. Fried liver with champignon mushrooms is one of those dishes that brings together rich flavors and varied textures, perfect for a quick yet delicious dinner, or to impress guests.

Liver, an excellent source of protein and essential vitamins, perfectly complements the champignon mushrooms, which add a note of umami flavor. This simple recipe not only offers a tasty main dish but is also quick to prepare, ideal for days when time is limited.

Let's get started!

Essential Ingredients

- 500 g pork liver (or veal, chicken)
- 150 g champignon mushrooms
- 1 head of garlic
- 4 tablespoons flour
- 200 ml oil for frying (you can use sunflower or olive oil)
- 1/4 red bell pepper
- Salt and pepper to taste

Necessary Utensils

- Large frying pan
- Bowl for marinating the liver
- Vegetable cutter
- Wooden spoon
- Work surface
- Serving platter

Step by Step

1. Preparing the mushrooms: Start by cleaning the champignon mushrooms. Use a rough sponge and wash them under running water or in a bowl of water, making sure to remove any impurities. After washing, rinse them well and cut them into larger pieces, as they will shrink considerably during cooking.

2. Sautéing the mushrooms: In a large frying pan, add 3-4 tablespoons of oil and heat it well. Add the chopped mushrooms, salt, a little pepper, and let them sauté gently in their juices. Cook for about 5-7 minutes until they become golden and tender.

3. Preparing the liver: Meanwhile, cut the pork liver (or veal/chicken) into thin strips, about 1 cm thick. If using chicken liver, you can leave it whole as it cooks faster. Season the liver strips with a little pepper.

4. Breading the liver: Place the flour in a bowl and coat each strip of liver in flour, ensuring it is well covered. This will help form a delicious crust during frying.

5. Frying the liver: In the same frying pan (add a little oil if necessary), add the liver strips. Fry them for 2-3 minutes on each side until golden, but be careful not to overcook them as they can become tough.

6. Serving: Arrange the fried liver on a platter, on a bed of green salad. Garnish with slices of red bell pepper, fresh parsley leaves, and lemon wedges. Add the sautéed mushrooms on top of the liver. I recommend preparing a garlic sauce or garlic dip to enhance the flavors. You can serve the dish alongside a fresh salad, which will add a touch of freshness.

Useful Tips and Variations

- Calories and nutritional benefits: This recipe is rich in protein and iron, making it an excellent choice for a healthy diet. The liver contains essential vitamins, while mushrooms are a good source of antioxidants and fiber.
- Variations: You can experiment with different types of liver, such as duck or turkey liver, to achieve varied flavors. You can also add herbs like thyme or rosemary while cooking the mushrooms for an extra flavor boost.
- Frequently Asked Questions:
- How can I avoid the liver becoming tough?: It is essential not to overcook the liver. The liver should be fried just until golden, retaining its juiciness.
- Can I use other types of mushrooms?: Absolutely! You can replace champignon mushrooms with wild mushrooms or even shiitake for a different flavor.

This classic, simple, and delicious dish will surely be appreciated by the whole family. I wish you good luck in cooking and bon appétit!