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Garlic Mushrooms with Crispy Bacon and Chicken Liver Saute Recipe

Garlic Mushrooms with Crispy Bacon and Chicken Liver Saute Recipe - 4 servings

Ingredients:

4 large field mushrooms

40 g butter, melted and cooled

2 garlic cloves, peeled and crushed

1 tablespoon sunflower oil

3 rashers smoked streaky bacon, rind removed and chopped

4 shallots, peeled and thinly sliced

450 g chicken livers, halved

2 tablespoons marsala or sweet sherry

4 tablespoons chicken or vegetable stock

6 tablespoons double cream

2 teaspoons freshly chopped thyme

Salt and freshly ground black pepper

Method:

Remove the stalks from the mushrooms and roughly chop. Mix together 25 g of the butte and garlic and brush over both sides of the mushroom caps. Place on the rack of a grill pan. Heat a wok, add the oil and when hot, add the bacon and stir fry for 2-3 minutes, or until crispy. Remove and reserve. Add the remaining butter to the wok and stir fry the shallots and chopped mushroom stalks for 4-5 minutes, until they are softened. Add the chicken livers and cook for 3-4 minutes, or until well browned on the outside, but still pinked and tender inside. Pour in the marsala or sherry and the stock. Simmer for 1 minute, then stir in the cream, thyme, salt and pepper and half the bacon. Cook for about 30 seconds to heat through. While the livers are frying, cook the mushroom caps under a hot grill for 3-4 minutes on each side, until tender. Place the mushrooms on warmed serving plates, allowing one per person. Spoon the chicken livers over and around the mushrooms. Scatter the chicken livers over and around the mushrooms. Scatter with the remaining bacon and serve immediately.

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