John Myers
Mixed Mushroom and Chicken Liver Pan
The perfect mixed mushroom and chicken liver pan recipe with a picture and simple step-by-step instructions.
- 500 g Chicken liver
- 250 g Mixed mushrooms
- 1 piece Onion
- 2 piece Garlic clove chopped
- 4 piece Quartered tomato
- 1 branch Rosemary fresh
- 1 piece Dried peperoncino
- 1 Cup Poultry broth
- 2 shot Teriyaki sauce
- Clarified butter
- Salt
- Pepper
- Flour
- Butter
- Wash and dry the liver, remove sinews and fat residues, then place in a bowl and dust well with flour.
- Peel off the onions and garlic, chop finely or rub the garlic with salt, sweat everything in a pan in clarified butter until translucent, then add the cleaned and cut mushrooms and the tomatoes at the end of the braising time.
- Now the mushrooms come out of the pan, are set aside for a moment and the pieces of liver are braised in the same pan while adding a pinch of good butter that still has a pink core!
- Now add the mushrooms again, season everything with salt, pepper, the teriyaki sauce and the herbs and serve on bread or rolls.
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