Chicken liver julienne with mushrooms
4 servings
30 minutes
Chicken liver julienne with mushrooms is an exquisite dish that comes from European culinary traditions but takes on a special character in Italian cuisine. Tender chicken liver infused with the aroma of fried onions and mushrooms becomes velvety and rich. The creamy sauce made from sour cream and mayonnaise gives the dish a creamy texture, while the baked hard cheese creates an appetizing golden crust. This julienne is a true symphony of flavors, combining the tenderness of the liver, the richness of the mushrooms, and the creamy hint of the sauce. Served in individual ramekins, it is perfect for cozy family dinners or festive gatherings. The dish is especially good with crispy toasts or fresh baguette that can be dipped into the aromatic sauce. Chicken liver julienne is a refined choice for those who appreciate harmony of flavors and comfort food.
1
Wash the chicken liver, dry it, and cut it into small pieces.
- Chicken liver: 300 g
2
Peel, wash, and chop the onion.
- Onion: 2 heads
3
Clean the mushrooms and chop them finely.
- Button mushrooms: 200 g
4
Melt butter in a pan and sauté the onion for 3 minutes. Add the liver and fry, stirring, for 3 minutes. Add the mushrooms and cook for another 5 minutes. Season with salt and pepper.
- Butter: 2 tablespoons
- Onion: 2 heads
- Chicken liver: 300 g
- Button mushrooms: 200 g
- Salt: to taste
- Ground black pepper: to taste
5
Preheat the oven to 200 degrees.
6
Grate the cheese on a fine grater.
- Hard cheese: 70 g
7
Place the liver sautéed with onions and mushrooms in fireproof portion molds. Sprinkle cheese on top.
- Chicken liver: 300 g
- Onion: 2 heads
- Button mushrooms: 200 g
- Hard cheese: 70 g
8
Mix sour cream with mayonnaise and whisk slightly. Pour the resulting sauce over the liver and bake in the oven for 15 minutes.
- Sour cream: 50 g
- Mayonnaise: 100 g
9
Sprinkle the ready julienne with chopped greens.
- Ground black pepper: to taste
