Mushroom hearts

Ingredients for 2 servings:

• 250 g heart(s) (chicken hearts), frozen
• 150 g mushrooms, small
• 1 large onion(s)
• 1 clove(s) garlic
• Salt and pepper from the mill
• Oil (rapeseed oil)
• Herbs of Provence

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, thaw the hearts. Fill a pan with rapeseed oil until the bottom is covered and heat it. Once thawed, pat the hearts dry with kitchen paper and add them to the hot rapeseed oil. Briefly toss and season with salt and pepper. Continue to sizzle. Clean and quarter the mushrooms and add them. Stir well again so that everything is evenly distributed and can be sizzled. Cut the onion into medium-wide strips and add them. Finally, press the garlic clove and remove the skin, press again briefly so that the clove bursts and also add it to the pan. Mix everything well and fry until the hearts are golden brown. It’s best to remove the garlic clove, otherwise the flavor will be too strong. Serve this with delicious fried potatoes or rice with mushroom sauce.