Chicken Livers With Mushrooms Recipes

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• Boil water, add bouillon to dissolve, set aside.
• Melt margarine in 8 inch skillet.
• Brown livers over medium heat, stirring occasionally for 3-4 minutes.
• Stir in mushrooms (with liquid)
• Add bouillon/water, flour, salt(if using), pepper and parsley.
• Heat to boiling.
• Reduce heat and simmer uncovered
• Stir occasionally until livers are done, about 5 minutes.
• I usually use fresh sliced mushrooms as I don't really care for canned. Sorry, I'm not sure of the exact amount I use, I just add until it looks like enough -- oh, and I add about another 1/8 - 1/4 cup of water too if I use fresh mushrooms.
• I also add about 1/4 cup of diced onions and fry with liver for added flavour.
• I also do not add additional salt as I feel there is enough in the bouillon but the choice is yours.

CHICKEN LIVERS WITH CARAMELIZED ONIONS AND MUSHROOMS

Steps:

• Put onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
• Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
• Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
• Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to deglaze; stir well to combine and serve with livers and crusty bread, or on toast.

SAUTEED CHICKEN LIVERS WITH ONIONS AND MUSHROOMS

Steps:

• Clean the livers by removing any connective tissue and cut them in half. Pat dry on paper towels. Heat the butter and oil, add the mushrooms and onions and saute until nicely brown, stirring occasionally. Add the chicken livers and cook for 5 to 6 minutes. Season with salt and pepper. Add the wine and cook, stirring to incorporate any pan drippings, for an additional minute or two. Adjust the seasonings. Garnish individual servings with parsley. Per Serving: 362 Calories; 23g Fat (59.9% calories from fat); 23g Protein; 12g Carbohydrate; 2g Dietary Fiber; 529mg Cholesterol; 215mg Sodium.

CHICKEN LIVERS, MUSHROOMS, AND RICE

Steps:

• Saute chicken livers and mushrooms in 3 tablespoons butter in large skillet 5 to 8 minute or until livers brown.
• Remove livers and mushrooms from skillet; set aside.
• Reserve pan drippings in a small bowl.
• Saute rice in remaining butter until golden.
• Add beef broth, mushroom soup, sherry, and reserved drippings to rice; stir well.
• Cover and simmer 20 mi. or until liquid is absorbed.
• Stir livers and mushrooms into rice; cook until livers are throughly heated.

RISOTTO WITH MUSHROOMS AND CHICKEN LIVERS

Steps:

• Rinse the chicken livers. Cut them in small pieces, about half-inch squares, removing any sinew or membrane. Dry them on paper towels.
• Heat two tablespoons of the oil in a heavy four-quart saucepan. Add the chicken livers and saute, stirring, until they are lightly browned.
• While the chicken livers are cooking, bring the stock to a simmer in another saucepan.
• When the livers are done, remove them from the pan and set them aside. Add the remaining oil to the pan, along with the onion and mushrooms. Saute over medium heat until the onion is tender. Stir in the rice and cook for a minute or so; then stir in the wine. Cook over medium heat until the wine has been absorbed. Stir in the thyme.
• Begin to add the stock half a cup at a time, stirring constantly. As the stock is absorbed, add more. After about 20 minutes the rice should be tender. Season to taste with salt and pepper.
• Fold in the chicken livers, and cook another minute or so, until they are heated through. Serve at once with Parmesan cheese on the side.

SAUTEED CHICKEN LIVERS WITH MUSHROOMS & ONIONS

Steps:

• Saute chicken livers in butter 5 minutes or until brown. Remove livers, drain on paper towels, reserving drippings in skillet.
• Saute mushrooms and onion in drippings until onion is golden.
• Stir in flour and salt. Add tomatoes, wine, parsley and Worcestershire sauce. Bring to a boil. Reduce heat and cook 5 minutes, stirring often.
• Add chicken livers; simmer 5 additional minutes. Serve over cooked rice.

CHICKEN LIVERS WITH MUSHROOMS

Steps:

• 1. Melt butter in a large skillet over medium heat. Add the chicken livers, cook until browned.
• 2. Push the chicken livers to one side of the pan and add the mushrooms, saute' until the mushrooms are light brown.
• 3. Stir together Chicken livers and mushrooms. Sprinkle with salt and Worcestershire sauce. Reduce heat. Cover tightly and simmer 5 minutes or until livers are done. Serve hot.