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chicken livers with mushrooms

March 4

Like most kids I wasn’t a fan of foods with odd textures. As an adult, however, that’s a different story. I like runny eggs, goopy custards, melt-in-your mouth beef tendon, and tender chicken livers. The key to cooking livers to a texture that is palatable is ensuring not to overcook them. Livers married with the combination of flavours in this recipe take these often overlooked innards to an almost gourmet level.

chicken livers with mushrooms

1 1/2 lbs chicken livers

3/4 lbs king oyster mushrooms

2 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp black currant jam

2.5 ounces dry vermouth

  1. Rinse and drain livers thoroughly, then pat them dry with paper towel, and trim off any stringy white pieces and any discoloured edges.
  2. Clean any dirt and grit from mushrooms, and cut into 1″ pieces.
  3. Gently heat the oil in a large, non-stick frying pan. Add the onion and garlic and cook, stirring frequently, until onions are soft and translucent.
  4. Add the mushrooms and continue to cook the mixture for 2 minutes.
  5. Add the livers and gently stir-fry over a medium heat for 3 minutes until they are lightly coloured.
  6. Add the black current jam and vermouth and stir until well combined. Cover the pan and leave to simmer gently for 2 minutes.
  7. Serve immediately, along with some crusty bread and roasted vegetables.
(Inspired by this recipe…)
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