Chicken Liver with Mushrooms in Cream Sauce and a Cheese Crust
Chicken liver provides protein, iron and vitamin B12, while cream gives the sauce a rich body. A brief bake creates a browned cheese crust and keeps the liver moist. Serve hot while the cream sauce is still smooth.
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Inventory: Oven
1 kg 428 gram
Servings: 2 (1 serving ≈ 182 gram)
Digestion time: 4 hour
Complete protein: ✔
Slice chicken liver (190 g), champignons (70 g) and onion (15 g). Grate hard cheese (20 g). Season with Table table salt (3 g) and black pepper (1 g).
Melt ghee (15 g) in a pan. Sauté the liver, mushrooms and onion, stirring occasionally, until the liver is fully cooked.
Pour in 20% cream (50 g) and stir. Transfer the mixture to an ovenproof dish, or use an ovenproof pan. Top with the grated cheese and bake at 180°C for 7–10 minutes, until golden.
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