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Chicken livers in creamy mushroom sauce
Chicken livers cooked in a creamy mushroom sauce served on top of al dente pasta is a wonderful, easy weeknight family meal.
Course
Dinner, Easy Dinner, Pasta
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Author
Alida Ryder
Ingredients
750
g
chicken livers, cleaned and trimmed
1
large onion, finely chopped
4
cloves garlic, crushed
250
g
Portabello mushrooms, chopped
250
ml
Cream
500
ml
milk
1
tbsp
cornflour
½
cup
sherry
2
bay leaves
½
tsp
dried thyme
salt and pepper
to taste
Instructions
IN a large, hot frying pan, fry the Chicken Livers until brown and almost cooked. Remove from pan and set aside.
Wipe the pan clean and add more oil. Fry the onion and garlic until soft and add the mushrooms. Sautè for another 5 minutes and add the Sherry.
Allow to reduce a little and add the cream.
Return the Livers to the pan and add the seasonings. Allow to cook for +-10 minutes on a low heat.
Mix the Maizena and soup powder with the milk.
Turn the heat up and add the Maizena mix.
Allow to thicken and serve over cooked pasta of your choice.