chicken livers with mushroom and tomato sauce

chicken livers with mushroom and tomato sauce

500 g of chicken liver
~ 250 g mushrooms (I had pluerotus)
1 large onion
1/2 clove garlic
2 cups tomato juice
salt and pepper
greenery
Finely chopped onion, cook over low heat in a few tablespoons of olive oil. Add the finely chopped mushrooms or cut into larger pieces, depending on each person's preference. I chopped them into small pieces, because my family didn't even know they ate mushrooms :)))

Cover the pan with a lid and let it boil until all the juice left by the mushrooms decreases. Pour the tomato juice, mix and season to taste with salt and pepper, then add the washed and cleaned livers.

chicken livers with mushroom and tomato sauce

Cover again with the lid and let it simmer until the juice decreases, and the sauce reaches the desired consistency. Before the end, when there is still juice in the pan, put the chopped garlic and mix well. The smell will definitely make you look forward to sitting at the table. :)))

At the end, sprinkle with finely chopped greens and serve with your favorite garnish. This time, although the polenta is usually present, we opted for pasta.

The pasta is boiled and drained of water, I put them in a pan and I stirred them in a little butter and garlic.

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