James Martin's chicken livers and mushrooms on toast recipe
Chicken livers are one of the few remaining inexpensive meats and we should use them in cooking a lot more than we do. Make sure the green parts of the liver are removes and don’t overcook them or they will become bitter-tasting and grainy. Mushrooms and double cream make this dish smooth and rich, a perfect opposite to the crunch toast.
Ingredients
- 4 slices from a white bloomer
- 30 g butter
- 6 rashers of black bacon cut into lardons
- 400 g chicken livers
- 200 g brown cap mushrooms, cut in half
- 50 ml white wine
- 110 ml double cream
- 3 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
- 4 slices from a white bloomer
- 1.1 oz butter
- 6 rashers of black bacon cut into lardons
- 14.1 oz chicken livers
- 7.1 oz brown cap mushrooms, cut in half
- 1.8 fl oz white wine
- 3.9 fl oz double cream
- 3 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
- 4 slices from a white bloomer
- 1.1 oz butter
- 6 rashers of black bacon cut into lardons
- 14.1 oz chicken livers
- 7.1 oz brown cap mushrooms, cut in half
- 0.2 cup white wine
- 0.5 cup double cream
- 3 tbsp chopped flat-leaf parsley
- 1 pinch salt and black pepper
Details
- Cuisine: English
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Toast the bread either in a toaster or under the grill, preheated to medium-high and set aside.
- Melt half the butter in a frying pan set over a high heat, add the bacon and fry until it starts to crisp. Add the livers and mushrooms and sauté for 1 minute.
- Pour over the wine and cream and stir all the ingredients together for 2-3 minutes, but no more, to ensure the livers stay pink the middle, then remove the pan from the heat.
- Add the parsley and season with salt and pepper. Serve with slices of toast, plain or buttered with the remaining butter.
Recipes created by James Martin on behalf of The Mushroom Bureau. More recipes can be found at www.moretomushrooms.com
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