Chicken livers with mushroom sauce on garlic hash

Name: Chicken livers with mushroom sauce on garlic hash
Yield: 1 serving
Cuisine: American
Ingredients: 500 grams chicken liver; 1 cup breadcrumbs; 1 egg; 250 ml Cream; 250 grams Portabello mushrooms; 1 large onion, chopped; 4 clove garlic; 500 ml milk; 1/2 cup white wine; 1 tbsp cornflour; 2 bay leafs; 1/2 tbsp thyme; 750 grams potatoes; 3 clove garlic; 40 grams butter

CookingTomas @cook_3903606

Chicken livers with mushroom sauce on garlic hash

CookingTomas @cook_3903606

Saved

Ingredients

1 serving

livers
500 gramschicken liver
1 cupbreadcrumbs
1egg
Sauce
250 mlCream
250 gramsPortabello mushrooms
1 largeonion, chopped
4 clovegarlic
500 mlmilk
1/2 cupwhite wine
1 tbspcornflour
2bay leafs
1/2 tbspthyme
mash
750 gramspotatoes
3 clovegarlic
40 gramsbutter

Saved

Steps

1

Fry onion and garlic until soft and add the mushrooms. Sauté for another 5 minutes and add the wine.
2

Meanwhile boil potatoes with garlic until the potatoes are tender. Drain well and mash with butter.
3

Allow to reduce a little and add the cream and bay leaf.
4

Mix the cornflour and thyme with the milk. Add to pot.
5

Allow to thicken.
6

Season with oregano, salt and pepper. Wash the livers and cut in half.
7

Pat dry
8

Dip the livers in the beaten egg and in the breadcrumbs to coat. Melt the butter in large frying pan.
9

Pan fry the livers about 2 minutes each side, until they are just cooked in the center.