Go half-half with mushrooms and livers in this quick, hearty, anytime recipe. The rye toast makes this recipe almost gluten free, but choose any bread if you’re not a fan of rye.
Ingredients: (serves 2)
15 ml butter
15 ml olive oil
250 g chicken livers
250 g button mushrooms, sliced
3 sprigs of thyme, woody stalks discarded
about 3/4 cup store-bought peri-peri marinade (or basting sauce) of your choice
salt & pepper, to taste
a drizzle of cream (optional)
a handful fresh coriander leaves, roughly chopped
a few slices of rye bread, toasted, to serve
- Heat the butter & oil in a large wide pan, then add the livers and mushrooms. Fry, stirring, over high heat until the livers are almost cooked (3-4 minutes).
- Add the sauce, then cook for about 3-4 minutes, stirring often, until the sauce is thick and the livers are cooked through (do not overcook). Remove from the heat and season to taste, adding a dash of cream if preferred. Serve hot, scattered with fresh coriander, on/with rye toast.
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