Salad with chicken liver and porcini mushrooms. Tasty, satisfying and inexpensive - salad with chicken liver and mushrooms Salad with chicken liver and champignon mushrooms

Have you had lunch today? It's about time. If not, it's your own fault, because I'm about to start talking about food!

The organizers' goal was to show that palm oil is not so exotic. It can be very different (solid, semi-solid, liquid), and you can use it to cook well-known dishes - including tasty and healthy ones. For example, salad with chicken liver and porcini mushrooms.
I am sharing a step-by-step recipe with photos.

To prepare a salad for four people, we will need:

Chicken fillet – 200 g
Butter – 80 g
Olive oil – 25 g
White wine – 30 ml
Frozen porcini mushrooms – 230 g
Cherry tomatoes – 112 g
Sage – 8 g
Sea salt – 20 g
Ground black pepper – 4 g
Chicken liver – 240 g
Fresh arugula – 60 g

1. Process the chicken liver - cut out large veins and pieces of fat.
Cut into fairly large pieces of the same size.
Cut the chicken fillet into small pieces.

2. Defrost frozen porcini mushrooms (not frozen, therefore, do not defrost them)) and blanch them - that is, treat the hot mushrooms with water or steam - in salted water for one and a half minutes.
Rinse with cold water and cut.

3. Heat a frying pan with olive oil.

4. Fry mushrooms with sage leaves. (In case anyone hasn’t come across it, sage is a magical thing! It’s a natural antiseptic, and the smell.. Just ah)

5. Add pieces of chicken fillet and fry a little.

6. Add chicken liver and cook for a minute.

7. Pour the wine, stir and let it evaporate a little. Then add butter (or in our case, palm) oil, reduce the heat and cook for a few minutes. Salt and pepper to taste.

8. Mix the ingredients.

9. Place everything on plates. “Everything” is mushrooms, liver and chicken with the sauce in which they were cooked.

10. There are also halves of cherry tomatoes.

11. Place a mound of arugula on top. And we add a few touches of balsamic - purely for beauty.
Bon appetit!
(And I'll go have lunch too)

This salad with amazing mushroom flavor is perfect for a home lunch or a holiday table. The delicate taste of champignons goes well with all the ingredients, so feel free to offer it to mushroom lovers. Salad with chicken liver, mushrooms and eggs is prepared quickly and will not take much effort, especially if you prepare some ingredients in advance. By pre-boiling the chicken liver and eggs, you can handle the preparation almost instantly. Try it and you won't regret it!

Ingredients for chicken liver salad:

These ingredients make 5 servings.

• 450 gr. chicken liver,
• 250 gr. mushrooms (champignons are best),
• 3 large chicken eggs,
• 1 onion,
• 3 tbsp. l. vegetable oil,
• a third of a teaspoon of salt,
• 150 gr. mayonnaise.

Photo of salad ingredients.

Recipe with photo:

Required Ingredients: Chicken liver, mushrooms, onions, mayonnaise, salt, pepper, eggs, vegetable oil.

1) Rinse the liver under running water and boil it in salted water until tender. Drain and cool completely.

2) While the liver is cooking, wash the champignons and cut them into fairly large cubes.

3) Boil the eggs (cook for at least 10 minutes), cool and peel. Chop finely.

4) Peel the onion, chop finely and fry in oil until it becomes transparent.

5) Add the champignons to the onions, add salt and fry over medium heat until the mushrooms are soft.

6) Transfer the onions and mushrooms to a plate. Try not to pour out the oil with them so that the salad is not greasy. Cool. Mix eggs and finely chopped chicken liver in a deep plate or salad bowl.

7) Add cooled mushrooms and onions to them.

8) Add mayonnaise and a pinch of salt. Mix thoroughly.

A salad with chicken liver and mushrooms will give you a subtle, delicate taste, which will make you want to cook this dish more than once.

There are many recipes and variations just for this dish with chicken liver and mushrooms. It has become familiar to housewives and cooking enthusiasts.

The liver fryes quickly enough, so it won’t take as much time to process all the ingredients as other salads with meat.

Use your own knowledge and experience to improve existing recipes for chicken liver and mushroom salad, as well as to create new recipes for this dish.

How to cook salad with chicken liver and mushrooms - 15 varieties

Salad with chicken liver and mushrooms - a classic recipe

You will need a few ingredients that will need to be cooked gradually. Of course, you won’t be able to prepare this dish as quickly as another salad with cucumbers and tomatoes, but you don’t eat chicken liver with mushrooms every day.

Ingredients:

• Chicken liver - 500 g
• Champignon mushrooms - 200 g
• Onions - 2-3 pcs.
• Wheat flour - 100 g
• Butter - 50 g
• Vegetable oil (sunflower or olive) - 50 g
• Salt and spices to taste

Preparation:

You need to peel the onion, cut it into rings and fry until pale golden brown in a frying pan with butter. Then add champignons on top (ideally they should be fresh). Mix the onion with the mushrooms and fry for a few more minutes, adding salt and pepper.

At the same time, place pieces of well-washed liver in flour, roll them in and fry in a frying pan with vegetable oil for two minutes. Add the chicken liver to the pan with the onions and mushrooms, stir for a minute and remove from the heat. Now you can put the dish on a plate and decorate with vegetables and herbs. Ready!

The taste of chicken liver goes well with honey mushrooms. There is a very tasty recipe for your attention.

Ingredients:

• Chicken liver - 300 g
• Honey mushrooms - 300 g
• Chicken eggs - 300 g
• Onions - 1 pc.

Preparation:

First you need to cook the liver. Eggs need to be hard-boiled. They should be crushed through calico, and the cooled liver should be grated through a grater. After you cut the onion into small pieces, you must mix these ingredients and season them with mayonnaise. Only then honey mushrooms are laid out on top.

You can garnish with green onions.

In summer, you can use either boiled or canned corn. It will give the salad with liver and mushrooms a sweet flavor.

Ingredients:

• Chicken liver - 350-450 g
• Fresh or pickled champignons - 350 g
• Onion - 2 pcs.
• Carrots - 2-3 pcs.
• Corn - 1 can or 2 pcs. boiled

Preparation:

It doesn’t hurt to soften peeled carrots in warm water. Then it is grated and placed with chopped onions to be fried together in a frying pan.

Mushrooms need to be fried in a frying pan after cutting into slices. It is better to reheat onions and carrots after champignons.

After this, you should send the liver, chopped quite finely, into the frying pan.

Mix all ingredients and add corn to them. Add salt and, if desired, season with mayonnaise or some other sauce containing it.

You can trim the edible portion from each side of the cooked corn using a knife.

For potato lovers, there is an opportunity to combine its taste qualities with those characteristic of liver-mushroom salad.

Ingredients:

• Chicken liver - 350 g
• Mushrooms (marinated would be preferable) - 150 g
• Chicken eggs - 2 pcs.
• Boiled potatoes - 2 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Mayonnaise - 3 tbsp. spoons
• Vegetable oil - 2 tbsp. spoons
• Salt and pepper to taste

Preparation:

Fry thoroughly cleaned chicken liver in vegetable oil. After boiling the carrots and potatoes in their skins, separate them from the skins and cut them into cubes.

Chop the liver. Onions, like the liver, are cut into cubes and lightly massaged with your hands or some kind of wooden object.

Pickled mushrooms should be divided into quarters. Hard-boiled eggs can be cut into cubes.

Salt and pepper; season with mayonnaise.

Mushrooms and chicken liver go well with sour cream.

Ingredients:

• Butter - 30 g
• Chicken liver - 500 g
• Onions - 1 pc.
• Champignons - 150 g
• Sour cream - 150 ml
• Wheat flour - 2 teaspoons
• Water - 120 ml
• Salt and black pepper to taste
• Hard cheese - 70 g

Preparation:

Rub the pan evenly with a piece of butter and add chopped onion. Add chicken liver and champignons and pour sour cream over it. Stew the liver along with the mushrooms until these ingredients are ready. Add a little water from time to time.

All this is laid out in a deep oven dish, sprinkled with grated cheese and a small amount of wheat flour.

Keep in the oven for ten minutes at a temperature not exceeding 180 °C. The dish is ready!

Ingredients:

• Chicken liver - 800-1000 g
• Champignon mushrooms - 500 g
• Vegetable oil
• Bay leaf - several pieces.
• Black pepper to taste

Preparation:

Wash the liver and cut into small pieces, cut the mushrooms into slices. At this time, you need to heat the vegetable oil in a frying pan so that you can then put the pieces of liver into it. Place bay leaves on top and add salt. Close the lid and simmer over low heat. After 10-15 minutes you need to add the mushrooms and mix. Continue simmering until done.

Turn off the heat and only after ten minutes lift the lid. Place on a plate and add greens at the end.

Interesting shaped salad. This dish will decorate the holiday table. Your guests will be surprised by the beauty and taste of this delicious dish. Why not try making it at your next holiday at home?

Ingredients:

• Chicken liver - 500 g
• Carrots - 3 pcs.
• Eggs - 4 pcs.
• Onion - 4 pcs.
• Small pickled cucumbers (gherkins) - small jar (370 g)
• Cheese (Edam) - 200 g
• Mayonnaise - 600 ml
• Ground black pepper
• Nutmeg
• Cayenne pepper
• Paprika
• Vegetable oil - 4 tbsp. spoons

Preparation:

Boil eggs and carrots. Cut the onion into strips for frying. Add 1 tsp. paprika, a pinch of cayenne pepper. After 3 minutes, transfer to a bowl to cool. Fry the liver over high heat for 5 minutes in the same frying pan.

Slice the gherkins lengthwise. Grate the carrots. Cut the liver into strips.

Next, put the first layer in a deep plate - this is the liver. Lubricate with mayonnaise and add fried onions on top. The third layer is gherkins, they also need to be greased with mayonnaise. Grate the eggs, apply mayonnaise in thin lines and do not spread it evenly, as this will not work. Top with grated carrots and another small layer of mayonnaise. After that, put grated cheese on top and repeat this cycle once.

Bon appetit!

Before forming the layers, you must remember to separate the ingredients so that each of them is divided into exactly two identical layers.

Kefir is known for its key role in the preparation of many white sauces. It will also add points to a salad of chicken liver and champignons.

Ingredients:

• Chicken liver - 500 g
• Champignons - 500 g
• Onions - 300 g
• Carrots - 150 g
• Kefir - 150 ml
• Mayonnaise - 100 g
• Vegetable oil - 30 ml
• Black pepper, salt, green onions, spices to taste

Preparation:

The liver must be washed and carefully cleaned of films. Pour in kefir, add spices and salt and leave for 30 minutes.

The champignons need to be cut into slices, and they, in turn, should be cut vertically. Grate the carrots and cut the onions into half rings.

Then the kefir needs to be carefully drained and the crushed ingredients added to the container. After mixing everything with mayonnaise, place it in a frying pan with vegetable oil. You need to simmer for 20 minutes with the lid closed, and then another 10 minutes without it. The dish is ready to eat!

The dish should please everyone, and especially cracker lovers.

Ingredients:

• Liver - 300 g
• Mushrooms - 300 g
• Smoked cheese - 100 g
• Crackers - 1 pack
• Carrots - 2 pcs.
• Onion - 1 pc.

Preparation:

Three carrots on a grater. We cut the onion thinly. Then the above ingredients need to be fried together.

Chicken liver needs to be boiled. Grind the cheese on a grater on the coarse side. Cut the boiled liver into cubes.

Fry mushrooms in the form of plates.

Mix everything and season with light mayonnaise. Place crackers on top. You can serve either as is or by mixing the crackers with the rest of the ingredients.

When fried, vegetables caramelize perfectly, which gives the dish a unique taste. You can choose different vegetables: from tomatoes to eggplants. This salad will look advantageous against the background of other dishes on the table. But it’s nice to eat it any day.

You can experiment with the choice of mushrooms for this salad.

Ingredients:

• Chicken liver - 400 g
• Mushrooms - 300 g
• Bell pepper - 1 pc.
• Carrots - 1 pc.
• Garlic - 3 cloves
• Onion - 1 pc.
• Soy sauce - 50 ml

Preparation:

After clearing the inside of the bell pepper from the stalk and seed, cut it into cubes. We cut the carrots in the same way, and the mushrooms into slices. Cut the onion into cubes.

We cut the liver into small pieces. You need to fry it with a little soy sauce. Add vegetables to the frying pan, mix them and add garlic. Stir without leaving the stove for 10 minutes, then pour soy sauce on top. Simmer for 5 minutes. You can add various greens before eating.

There are cold soups, and there are warm salads. This is another option for decorating a table for a holiday or just for guests.

Ingredients:

• Chicken liver - 300 g
• Apple - 1 pc.
• Sugar
• Cognac
• Champignons - 300 g
• Narsharab sauce - 50 ml
• Arugula - 300 g
• Flour - 50 g
• Ginger - 100 g
• Onion (red) - 1 pc.
• Chard - 100 g

Preparation:

Coat small pieces of liver in flour and fry in a frying pan in vegetable oil. Add cognac a couple of minutes before it’s ready. Fry the apples, cut into slices and dipped in cognac, in oil and at the end add a little more cognac to them. We cut the champignons into slices and fry them too. Pour Narsharab sauce with small cubes of red onion over the liver along with mushrooms and apples, adding chard and arugula leaves.

Add olive oil and a little ginger to the resulting mini-masterpiece, as well as salt to taste.

An unusual combination of oranges and chicken liver will delight your taste buds. This salad can be made with or without mushrooms.

Ingredients:

• Chicken liver - 200 g
• Oranges - 50 g
• Flour - 100 g
• Lettuce leaves - 100 g
• Sesame mixture - 50 g
• Pumpkin - 20 g
• Radish - 15 g
• Balsamic cream - 10 g

Preparation:

Prepare a mix of lettuce leaves. Add pumpkin there, cut into strips as thinly as possible. Cut the radishes into thin rings and add them there. We make orange slices without peel. Cut the liver into small pieces and sprinkle with sesame mixture. Pour some oil into the pan and wait for it to heat up. Roll the liver pieces with the sesame mixture in flour and place in a frying pan. Add orange slices to salad mix, pumpkin and radishes; pour over balsamic cream. Once again, mix everything well and place it on a flat plate, and put ready-made pieces of fried liver on top. A beautiful dish is ready.