Chicken livers with wild mushrooms

Name: Chicken livers with wild mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 300 g (11 oz) fresh chicken livers, halved if large; 2–3 tbsp vegetable oil; 300 g (11 oz) wild mushrooms, cleaned and halved or quartered if large; 2 garlic cloves, crushed; 100 g (3½ oz) butter; 2 tbsp chopped parsley; sea salt and pepper; sea salt and pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Wild mushrooms are increasingly available in shops these days. Unless it is really necessary to wash them, just trim and brush or wipe to clean. If unavailable, oyster mushrooms are probably the best alternative.

Ingredients

300 g (11 oz) fresh chicken livers, halved if large
2–3 tbsp vegetable oil

Europe
United Kingdom
Main course
Gluten-free

Method

Check over the chicken livers and remove any white sinews. Also look out for, and remove any green bile sac, which can leave a rather nasty taste in the mouth. Pat the chicken livers dry on some kitchen paper and season lightly with salt and pepper.
Heat 1 tbsp oil