Liver fried with mushrooms and onions. Liver with champignons and onions: detailed recipes

If you don’t know how to cook juicy and soft liver in a regular frying pan, we offer a sure-fire recipe that everyone will love. It would be trite to just fry the liver with onions

, and therefore we will improve the recipe a little, add mushrooms, a little water and leave to simmer over low heat, during which the liver will be nourished by the broth, becoming soft, juicy and tender.

600 g beef liver,
250 g mushrooms,
400 ml beef or vegetable broth,
2 small onions,
2 cloves of garlic,
1 hot chili pepper,
2 tbsp. spoons of tomato paste,
1 tbsp. spoon of wheat flour,
60 ml vegetable oil,
salt, pepper and dry spices - to taste.

If desired, the composition of the ingredients can be significantly expanded, for example, it would be nice to add grated carrots, replace part of the tomato paste with fresh tomatoes and use olive oil. Or you can simplify it, cook the liver with onions without mushrooms.

How to cook beef liver in a frying pan - step-by-step recipe

Cut the film off the liver and cut into medium pieces. If the liver is fresh, it is better not to rinse it.

Pour some oil into the frying pan, heat and fry the chopped beef liver over medium heat so that only a crust forms on the surface, but the inside remains pink and undercooked.

After lightly frying the beef liver in oil, transfer from the frying pan to a separate bowl and cover tightly with a lid.

Pour the rest of the oil into the frying pan, add the onion cut into half rings, chopped garlic and fry over low heat until the onion softens.

Cut the porcini mushrooms into quarters, add them to the onion, cover with a lid and cook in the stew mode until the mushrooms are partially cooked.

Next, add chopped chili pepper, dried cumin, salt, a mixture of allspice, flour and tomato paste to the sautéed onions and mushrooms. Pour in half the broth, stir and cook at low simmer for 5-10 minutes.

After a while, add the fried liver, pour in the remaining broth, stir and bring to a boil. Cook over medium heat, stirring all the time, until the liver absorbs some of the liquid and some evaporates.

As soon as the dish thickens, turn off the heat and pour into cups. Sprinkle with chopped fresh herbs and serve the dish exceptionally hot.

Liver with mushrooms and onions

– a great dish that goes perfectly with almost any side dish. Whether it’s boiled pasta or stewed vegetables with potatoes and carrots, if you prepare a similar meat gravy, the result will always delight you with excellent taste.

With mushrooms is an excellent dish that goes well with almost any side dish. Let's cook it together for a family dinner or holiday lunch.

Fried liver with mushrooms

Ingredients:

beef liver – 1 kg;
onion – 1 pc.;
butter – 150 g;
champignons – 300 g;
olive oil – 50 ml;
spices;
dill greens.

Preparation

Peel the onion and chop into cubes. We process the champignons, wash them and chop them into large pieces. Heat a little olive oil in a frying pan, throw in a piece of butter and then add the onions and mushrooms. Saute the vegetables, stirring, until golden, adding salt to taste.

We wash the beef liver thoroughly, remove the films and cut into thin pieces. In a separate frying pan, heat the remaining oil, add the liver and fry it for 5 minutes on each side. Next, add the fried mushrooms, mix and sprinkle with chopped dill. Place the prepared beef liver with mushrooms on plates and serve.

Liver stewed with mushrooms

Ingredients:

pork liver – 1 kg;
mushrooms – 20 pcs.;
onion – 5 pcs.;
green olives – 30 pcs.;
butter – 250 g;
apple – 3 pcs.;
green pepper – 3 pods;
spices;
vegetable oil.

Preparation

To prepare this dish with mushrooms, wash the pork liver, remove the films and cut into pieces. Peel the onions and apples and chop them into large slices. Wash the green pepper, remove the stem and cut into pieces. Melt the butter in a frying pan and fry the liver in it for a few minutes.

Separately sauté the onion, add mushrooms, apple and green pepper. Now, alternating sequentially, place vegetables, mushrooms, apples, onions and liver on skewers, sprinkle with vegetable oil and fry on all sides for 5 minutes. Season with paprika, salt and pepper to taste.

Liver recipe with mushrooms

Ingredients:

beef liver – 500 g;
onion – 2 pcs.;
canned champignons – 1 jar;
cheese – 100 g;
sour cream – 200 ml;
flour – 0.5 tbsp;
spices;
vegetable oil – 50 ml.

Preparation

We clean the liver from the film and cut it into small pieces. Then fill it with milk and leave for 2-3 hours. Grate the cheese. We clean the onion and chop it into half rings. In a separate bowl, mix flour with salt and thoroughly roll the liver pieces in this mixture.

Heat the oil over high heat and quickly fry the liver until browned. Then we transfer it to a plate, and sauté the onion and mushrooms in the same oil. After 5 minutes, add the liver to the vegetables, pour in the sour cream and mix everything. Sprinkle the dish with grated cheese on top, close the lid of the pan and simmer the dish until cooked. Serve rice or as a side dish, garnishing the liver with mushrooms in sour cream with fresh herbs.

Chicken liver recipe with mushrooms

Ingredients:

chicken liver – 500 g;
onion – 2 pcs.;
champignons – 100 g;
spices.

Many people know about the wonderful combination of tender chicken liver and aromatic mushrooms. These ingredients play a major role in many great snack recipes. If you're planning to treat your family to a meal using chicken liver and mushrooms, our selection of simple and delicious dishes and recipes is sure to inspire you.

Recipe for cooking veal liver Berlin style.

Ingredients:

Veal liver – 4 pieces (100 g each)
Bulbs – 4 pcs.
Butter – 60 g.
Flour, salt

We cook quick and tasty Berlin-style liver.

Wash the liver, pat dry with a napkin, dry, remove the thin film, remove tendons and tubes if necessary, roll in flour.
Heat the oil, fry the liver in it for 5 minutes on each side, add salt.
Peel the onion, cut into rings, put in a frying pan, fry until brown

Serve the liver and onions on a preheated dish, pour the sauce remaining after frying over the liver pieces. After frying, add a little water to the sauce and boil to make more sauce.

You can fry apple slices along with the liver. It is good to use mashed potatoes or mashed cabbage as a side dish.

Bon appetit!

Main ingredients

Most often in recipes you can find a combination of liver and champignons. This is due not so much to the compatibility of products, but to the availability and prevalence of this type of mushroom. Of course, you can replace them with oyster mushrooms, in which case follow the recipe without changing anything. The technology for preparing these mushrooms is the same. But if you plan to add wild mushrooms to a dish, be sure to prepare them in advance: boil them in water for 30 minutes, pour out the broth, and rinse the product.

Chicken liver with mushrooms, the recipe for which contains vegetables, also has certain characteristics. Carrots and onions take longer to stew than mushrooms and liver, so if you plan to cook the dish in one bowl, always add the vegetable ingredients first.

Suitable seasonings

For mushrooms, you can use only a small amount of allspice. Many chefs claim that this is quite enough, because both main ingredients have a fairly pronounced taste. But you can use any of your favorite spices. For example, with rosemary you get very aromatic chicken liver with mushrooms. Dried paprika gives the dish not only an appetizing smell, but also a wonderful shade. A mixture of crushed garlic and a small amount of chili pepper will add piquancy and spiciness. Capers are perfect for such dishes. At the same time, the taste of the main components will not be lost behind a trail of aromas and aftertastes, but will remain just as delicate and expressive.

Stewed with mushrooms

The simplest recipe for preparing an excellent dish involves using equal parts liver and mushrooms. There should be half the amount of onion. That is, for half a kilo of liver and the same amount of champignons you will need 250 g of onion.

Cut the onion into small cubes and immediately place in a frying pan with heated fat. When it is steamed, add champignons to it. The liver can be left whole or cut into 2-3 parts. Spread it evenly over the onions and mushrooms and cover with a lid. Simmer for about 10 minutes, remove the lid and fry until done. Cooking time depends on the size of the liver pieces, but in any case it takes very little time. At the very end of cooking, salt the food and add seasonings. Gravy lovers can add half a cup of broth or boiling water at this stage.

If you want the dish to be tender, use butter for frying.

Chicken liver and mushrooms

Chicken liver is one of the few inexpensive meats left, and we should be using it much more often in our cooking. Make sure the green parts of the liver are removed and do not overcook the liver or it will become bitter and grainy. Mushrooms and double cream make this dish smooth and rich, perfect for crispy toast.

Ingredients for making Chicken Liver with Mushrooms:

Cuisine – English Cooking time: 5 min. Number of servings: 4 pcs.

4 slices white bread
30 g butter
6 slices black bacon, chopped with lard
400 g chicken liver
200g brown cap mushrooms, halved
50 ml white wine
110 ml double cream
3 tablespoons chopped parsley
1 pinch salt and black pepper

Step-by-step plan for preparing Chicken liver with mushrooms:

Toast the bread in a toaster or grill preheated to medium-high and set aside.
Melt half the butter in a frying pan set over high heat, add the bacon and cook until it begins to crisp. Add liver and mushrooms and simmer for 1 minute.
Pour in the wine and cream and stir all the ingredients for 2-3 minutes, but no more, so that the liver remains pink in the middle, then remove the pan from the heat.
Add parsley and season with salt and pepper. Serve with slices of toast, plain, or with remaining butter.

How to cook pate

Chicken liver with mushrooms is an excellent base for making pates. There are several ways to prepare products, you can use the one you think is most suitable:

steam cooking;
boiling;
baking in the oven;
frying in a frying pan.

If you plan to use onions for cooking, it is in any case better to fry or bake them. The proportions of the products can be adjusted to your taste, but, as a rule, mushrooms, liver and butter are taken in equal quantities for the pate. You can puree the ingredients using a food processor, meat grinder, or blender. Serve the pate with bread, toast, crackers, or use it to stuff tartlets, vol-au-vents, and pancakes.

Traditions of French cuisine

The French widely use a combination of these components in their sophisticated cuisine. If you are interested in French chicken liver with mushrooms, you can prepare this dish according to the following recipe.

Rinse half a kilo of liver under running water and cut into strips. Peel, rinse and coarsely chop 300 g of mushrooms. Chop the onion the way you like too.

Mix 3 tbsp in a plate. l. flour, 0.5 tsp. coriander, 0.5 tsp. seasonings with a pinch of paprika and turmeric. Stir thoroughly and coat the liver pieces. Fry until done, stirring, then transfer to a bowl. Fry mushrooms and onions in the remaining fat. Combine the ingredients, salt to taste, add herbs. Grated Parmesan is great for this appetizer; feel free to add it while the liver is still hot.

To highlight the French mood, serve this appetizer with unleavened croissants.

and its features

Many people have known the recipe for chicken liver since Soviet times. This dish is widespread throughout the world. The following products are usually used to prepare it:

half a kilo of liver;
0.3 kg of mushrooms;
onions, carrots - 2 pieces each;
sour cream - 0.5 cups.

In addition, we will need oil, salt and spices. The cooking scheme is the same: first put the onions in the pan, then the carrots, after 15 minutes the mushrooms, and then the liver. Fry, then simmer until done. At the end, add sour cream, mix and season.

Beef liver salad with mushrooms, champignons and olives

Ingredients

beef liver – 200 g
dried champignons – 50 g
pickled cucumbers – 2 pieces
potatoes - 2 pieces
hard-boiled eggs - 2 pieces
onion – 1 head
sour cream – 0.5 cups
vegetable oil – 2 tbsp. l.
canned olives – 10 pieces
lemon – 3 slices
salt, spices to taste

Salad with beef liver and champignons is always in great demand among guests on the festive table and is gone in a matter of minutes, so it is recommended to take double copies of the products in case of a major celebration.

Soak the mushrooms for 2 hours in cold water, then boil them in it, drain in a colander, dry and cut into strips.
Boil the liver in salted water with the addition of spices, cut into cubes and fry in vegetable oil.
Boil potatoes in their skins, peel and cut into cubes.
Cut the onion into half rings, cucumbers into cubes, finely chop the eggs.
Season beef liver with champignons and other ingredients with sour cream, place in a salad bowl, garnish with olives and lemon slices.

Serving and garnish

Chicken liver with mushrooms is great for everyday menu. This dish is usually served with cereal side dishes. It goes well with different types of pasta. You can serve it as an independent dish with vegetable salad.

Liver with champignons goes well in taste, is easy to prepare and is a healthy dish. The liver contains many useful substances necessary for the human body. You can choose different cooking recipes: with vegetables, spicy or tomato dressing, with potatoes. Depending on the cooking method, it can be served as a snack or main course.

Liver with champignons goes well in taste, is easy to prepare and is a healthy dish.

The classic recipe for liver with mushrooms involves frying the ingredients and stewing in sour cream.

Products needed for the dish:

chicken liver – 0.5 kg;
onions – 1-2 heads;
champignons -300-400 g;
sour cream – 2-3 tbsp;
salt;
butter or vegetable oil;
pepper.

It is important to avoid feeding the liver with blood remaining in it.

The chicken liver needs to be washed, cleared of film and blood clots, and dried. To cut in half. Prepare onions and champignons, peel. It is recommended to chop the onion into half rings, and the mushrooms into thin slices.
Pour a little vegetable oil into a hot frying pan. Add onion and fry for a couple of minutes. Add the champignons and fry with the onions for a few minutes. After this, add pieces of liver. It should be fried for 7-10 minutes over medium heat.
When the ingredients are sufficiently fried, add a couple of tablespoons of sour cream. At this time, you need to add salt, various spices, and pepper to the pan. Mix everything well and cover with a lid. Set the heat to low and simmer until the liquid has completely evaporated. This will take 10-15 minutes.

It is important to avoid feeding the liver with blood remaining in it. Therefore, if the liquid has evaporated and the liver is not yet fried, you should add more sour cream. Before serving the dish, be sure to check whether the liver is completely cooked.

Liver with champignons and potatoes in pots

Liver with mushrooms as a main dish can be prepared in pots in the oven.

Required ingredients:

chicken liver – 0.5 kg;
potatoes – 0.5 kg;
mushrooms – 0.5 kg;
onion – 3-4 heads;
vegetable oil;
salt;
pepper;
garlic – 5 cloves;
water – 500 grams;
tomato paste – 2 tbsp. l.

Liver with champignons and potatoes in pots.

First you need to prepare the ingredients. Thoroughly peel and wash the onions, potatoes and mushrooms. Cut the onion into quarters, potatoes into medium cubes, and champignons into slices.
Wash the liver thoroughly, be sure to remove blood, film and fat and cut into medium pieces.
Prepare ceramic pots in the quantity required for servings of the dish. Pour 1 tbsp into each pot. vegetable oil. Then add potatoes, put pieces of liver on top. Add onions and mushrooms.
Finely chop the garlic and add to the pot. In a separate container, mix tomato paste with water and add salt. Divide equally among the pots.
Place chicken livers with potatoes and mushrooms in pots on a rack on the middle level in the oven, which has been preheated. The dish is cooked for about 35 minutes at 200°C.

Before serving, you should check the potatoes for taste, because... This ingredient takes longer to cook than others. If necessary, leave the dish in the oven for another 10-15 minutes.

Beef liver salad with champignons, cucumbers and eggs

Ingredients

beef liver – 200 g
dried champignons – 40 g
pickled cucumbers – 2 pcs.
onions – 3 pcs.
eggs – 2 pcs.
mayonnaise – 3 tbsp. spoons
oil, pepper, salt, herbs

Wash dried mushrooms and soak for 3-4 hours. Boil them in the same water, cut into slices.
Separately, cook the liver, cool, and chop finely.
Finely chop the onion and fry in oil until golden brown.
Cut the pickled cucumbers into slices, boil the eggs and chop finely.
Mix everything with mayonnaise, salt and pepper to taste.
Before serving, sprinkle salad with liver, cucumbers, eggs, onions and champignons with mayonnaise and garnish with herbs.

Quick recipe for liver with champignons in a slow cooker

In a slow cooker, the process of cooking chicken liver with champignons and onions will take about 10 minutes - 2 times faster than in a frying pan.

Ingredients:

liver – 400 g;
mushrooms – 250 g;
onion – 1 head;
vegetable oil;
sour cream – 2 tbsp. l.;
salt;
pepper;
spices.

A quick recipe for liver with champignons in a slow cooker.

Peel the onions and mushrooms, rinse and cut into small pieces. Wash the liver well, remove fat and blood, and cut into thin pieces.
Pour oil into the bowl and select frying mode. At the same time add all the ingredients and spices, pour in a few tablespoons of sour cream. Mix all ingredients well.
Cook for 10 minutes. After cooking is complete, turn off the multicooker, open and let the dish cool slightly. It is important not to open the multicooker lid during the cooking process so that the liver is completely fried.

Liver salad with potatoes and mushrooms in layers

Ingredients

beef liver – 200 g
champignons – 100 g
potatoes - 2 pieces
onion – 1 head
tomato – 1 piece
cucumber – 1 piece
canned green peas – 2 tbsp. l.
celery greens – 1 bunch
egg - 1 piece
milk – 2 cups
butter – 3 tbsp. l.
mayonnaise – 0.5 cups
fat for greasing the baking sheet - 1 tbsp. l.
breadcrumbs - 2 tbsp. l.
salt to taste

The following salad with liver and champignons is made in layers; it turns out very beautiful, unusual and incredibly tasty.

Pour milk over the liver and leave for 30 minutes. Then pass through a meat grinder and fry in 1.5 tbsp. l. butter.
Wash, peel, cut the mushrooms into cubes and fry along with the liver.
Peel the potatoes, boil in salted water, mash into a puree. Add the remaining oil, egg white and mix well.
Place half of the mashed potatoes on a baking sheet, greased and sprinkled with breadcrumbs, spread the baked mushroom mince on top and cover with the remaining mashed potatoes. Brush everything with egg yolk and bake in the oven until golden brown.
When the resulting casserole has cooled, cut it into small portions and place it on the bottom of the salad bowl, and on top - layers of chopped onion and sliced tomato and cucumber, greasing each of them with mayonnaise.
At the end of cooking, garnish the beef liver salad with champignons and other ingredients with finely chopped celery mixed with green peas.

Liver with vegetables and champignons

Ingredients:

chicken liver – 0.4 kg;
champignons – 0.2 kg;
onion – 1-2 heads;
carrots – 1 pc.;
sweet pepper – 1-2 pcs.;
garlic - a couple of cloves;
greenery;
salt;
pepper;
spices;
sour cream – 2 tbsp. l.;
oil.

Liver with vegetables and champignons.

Wash mushrooms, onions, carrots, peppers and garlic. Cut into small pieces. Clean the liver from excess fat and cut into halves. After washing, the liver should be dried thoroughly.
Add oil to a heated frying pan and place pieces of liver. Set the heat to low and fry for 5 minutes. After this, turn the piece over and leave it on the fire for the same amount of time.
After frying the chicken liver on both sides, add mushrooms and onions to the pan. Add pepper and garlic. Mix everything well, cover loosely with a lid and cook for about 8 minutes.
Add herbs (you can take them dried or fresh), add salt and pepper. Add spices if desired. Pour in sour cream and stir. Without changing the temperature, simmer for another 9 minutes with the lid closed. After cooking, let the dish stand. This will allow the liquid to be absorbed into the liver, which will make the dish more juicy.

Lamb liver, mushrooms and onions

Lamb liver, mushrooms and sautéed onions make a delicious and nutrient-dense combination. Coming from healthy, grass-fed lambs, they contain high levels of vitamins, minerals, proteins and fats. They are especially rich in key nutrients that help support our brain health. Liver is an excellent source of high-quality protein, nature's most concentrated source of vitamins, especially vitamin B12, one of the best sources of folic acid, and a convenient form of iron, among other important nutrients.

Want to meet your nutritional needs with supplements? Keep in mind that they may not be as digestible as the real thing, and liver is delicious as long as it's not overcooked.

Ingredients for preparing Lamb Liver with Mushrooms and Onions:

1 Lamb liver from a shepherd dog
1 onion
3 ounces mushrooms, sliced 1/4 inch
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 sprigs thyme
Salt and pepper
1 ounce unsalted butter
1 teaspoon flour
Oregano
1 ounce brandy
2 ounces vegetable broth
1 slice of buttered toast per person

Scrambled eggs

3 eggs optional
2 ounces heavy cream
1 ounce Parmesan cheese optional
1 ounce cream cheese optional
1 tablespoon Italian parsley, coarsely chopped
1 tablespoon chopped onion

Step-by-step plan for preparing Lamb Liver with mushrooms and onions:

Fry onions and mushrooms

Cut the onion into thin slices
Brush both sides of the bread evenly with butter.
Add oil to the pan and fry the onions over medium heat for about 15-20 minutes until they are caramelized. Add oil and herbs and set aside.
Fry the mushrooms for 5-7 minutes. Allow to burn and paint. Season with salt and set aside with the onions.
Fry the garlic, shallots and herbs with oil.
Caramelize and deglaze the brandy.
Add vegetable broth, mushrooms and onions and heat thoroughly.
In a clean skillet, toast the bread on both sides over medium heat.

Prepare lamb liver

Salt and pepper the liver, then sprinkle with flour.
Fry the liver over high heat and cook for 30%, then turn over.
Cook until medium rare or desired doneness, but do not cook well done.
Remove the liver and leave it warm.

Scrambled eggs (optional)

Beat the eggs and lightly beat in a small bowl with the cream and season with salt and pepper.
Add oil to a frying pan over medium-low heat.
Add the egg mixture and spread with a spatula to prevent a crust from forming.
Add cream cheese and Parmesan cheese.
Season the eggs with salt and pepper and sprinkle with herbs. Reserve and stay warm.

Ready and serve

First, lay out the toast, cut diagonally.
Add eggs (optional), then liver with onions and mushrooms.
Drizzle with pan sauce.
Garnish with parsley and serve.

Recipe video from the chef: Lamb liver, mushrooms and onions

Chicken liver with mushrooms in spicy dressing

Ingredients:

liver – 0.5 kg;
mushrooms – 200 g;
onions – 2 heads;
lemon – 1 pc.;
cream – 250 g;
greenery;
salt;
pepper;
paprika;
carnation;
coriander;
sugar;
Bay leaf;
vegetable oil.

Chicken liver with mushrooms in spicy dressing.

Wash and clean the liver thoroughly. Cut into large pieces. Cut the onion into small pieces. Wash the mushrooms, cut off the stems and chop the caps into cubes. Wash the greens, cut off the rhizomes and chop.
Place the liver in a heated frying pan with oil. Fry it for 10 minutes on both sides. Add mushrooms and onions. Mix all. Squeeze lemon juice. For this dish, a third of 1 lemon will be enough.
Fry everything in a frying pan for 12 minutes. After this time, add spices: sugar, salt, coriander, paprika, pepper, cloves and bay leaf. Add the amount of spices by eye; it is advisable to achieve a balanced sweet and sour taste and not spoil the delicate taste of the liver by overdoing it with spices. Then pour in a glass of low-fat cream, add finely chopped herbs and mix everything.
With the lid loosely closed, simmer the ingredients in the cream for about 15 minutes. Set the heat on the stove to low. Before serving, remove the bay leaf and cloves.

Turkey liver stewed with mushrooms in creamy sour cream sauce

Fried turkey liver with mushrooms, stewed in creamy sour cream sauce, has a very delicate and refined taste, thanks to its soft structure it melts in your mouth. To prepare you need:

500 g chilled liver;
300 g champignons or porcini mushrooms;
1 medium-sized white onion;
40 g grated celery root;
salt, ground white pepper to taste;
greens to taste;
250 g sour cream 20% fat;
100 ml cooking cream;
50 g wheat flour;
sunflower oil (for frying).

Rinse the offal in running cool water, cut into 4-5 cm pieces, fry in vegetable oil until clear juice forms. This will take 20-25 minutes. Add spices to personal preference. Peel the onion and chop into small cubes. Wash the mushrooms, peel and cut into slices. Fry vegetables and celery root in oil until light golden brown and place on the liver. In a clean frying pan, fry the flour in a few teaspoons of oil (fatty flour sautéing), gradually pouring in sour cream and cream with continuous stirring. Once the sauce boils, pour it into the rest of the ingredients. Stir, add finely chopped herbs and simmer over low heat for 15 minutes. The treat is ready to delight and surprise with its extraordinary aroma and taste.