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Creamy Chicken Liver & Mushroom Toasts

Creamy Chicken Liver & Mushroom Toasts

Rich chicken livers, mushrooms, cream, and thyme spooned over hot toast for an easy supper or starter.

30 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

10 mins prep20 mins cook30 mins total

  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.

Notes

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

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.

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