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Creamy Chicken Liver and Mushroom Toasts
French Recipes

Creamy Chicken Liver and Mushroom Toasts

PanAppetiserDinnerOffal4

This sits somewhere between a quick supper and a bistro-style starter. Chicken livers are browned quickly, then folded into a creamy mushroom sauce with garlic, thyme, and a little stock.

Serve it over thick toast and let the sauce run into the bread. It is rich, earthy, and properly satisfying.

Method

10m20m30m
  1. Toast 4 thick slices of bread and keep warm.
  2. Heat 1 tbsp butter with 1 tbsp oil in a frying pan. Add 250g sliced mushrooms and cook until golden.
  3. Add 1 chopped shallot and 2 minced garlic cloves and cook for 2 minutes.
  4. Add 350g trimmed chicken livers, season well, and cook for 3 to 4 minutes until browned outside but still slightly pink inside.
  5. Pour in 75ml white wine or stock and reduce briefly, then stir in 100ml cream and 1 tsp thyme.
  6. Simmer for 2 minutes until lightly thickened, then spoon over the toast and finish with parsley.

Ingredients

  • 250g Chestnut Mushrooms sliced
  • 1 tsp Fresh Thyme Leaves
  • 2 cloves Garlic minced
  • 1 small Onion finely chopped shallot
  • 100ml Cream
  • 350g Chicken Livers trimmed
  • 75ml Beef Stock
  • 1 tbsp Parsley chopped
  • 1 tbsp Butter
  • 1 tbsp Vegetable Oil
  • Black Pepper, to taste
  • Salt, to taste

Notes

Do not crowd the pan or the livers will steam instead of colour.

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