Description
I experienced real pleasure, when I tried this dish. Extraordinary taste: sour, grilled shampinonchiki, tender, melt in the mouth chicken liver, crispy outside and soft inside fried in butter the slices of bread .... and such a flavor!!! Lovers of mushrooms and liver will understand me!
Ingredients
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Chicken liver
250 g
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Milk
150 ml
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Lemon juice
4 Tbsp
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Vegetable oil
165 ml
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Garlic
1 tooth
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Mushrooms
4 piece
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Butter
15 g
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Onion
1 piece
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Bread
4 piece
Cooking
Pour the liver with milk and let stand for 30 minutes.
Whisk lemon juice, minced garlic and 150 ml of vegetable oil. Pour the mushrooms obtained with marinade and leave to marinate for 30 minutes. I'm in the process of marinating time 1 turned over the mushrooms and poured the marinade with a spoon right into the cap.
Fry the mushrooms under the grill for 6-8 minutes, turning once and basting constantly with the marinade.
Preheat in a pan the remaining oil and butter and sauté the onion for 3-4 minutes.
Increase the heat and add the liver. It is necessary to pre-dry with paper towels and cut into smaller pieces. Fry the liver for 3-4 minutes, until it becomes soft. Then pour 2 tablespoons of the marinade and cook 1 minute. Season with salt and pepper.
Fry the slices of bread on both sides in butter.
Lay on portions plates. On each slice of bread, top with roasted mushroom caps, which with a spoon gently place the liver. Pour the sauce from the roasting. Serve the dish hot. I assure you, it is incredibly delicious! Bon appetit!
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