chicken livers and mushroom noodles stacked in a plate

Chicken livers and mushroom noodles: An easy weeknight meal: Photo by Ruth Georgiev on Unsplash

Chicken livers and mushroom noodles: An easy weeknight meal

If you need a tasty dinner party starter or a hearty weeknight meal, some chicken livers and mushroom noodles are the best option.

chicken livers and mushroom noodles stacked in a plate

Chicken livers and mushroom noodles: An easy weeknight meal: Photo by Ruth Georgiev on Unsplash

When you are a bit tired after a long day and want a quick meal, you don’t need to go too far. Chicken livers are a tasty meal which you can enjoy any day of the week and it’s quick to make. The addition of mushrooms to our chicken livers and mushroom noodles adds texture and some great flavour. This meal is great as a starter for a big dinner or as a main meal and the options are there for you.

Chicken livers and mushroom noodles tips

The different textures of chicken livers and mushrooms are a perfect topping for some warm crusty bread on the side. You can turn them into spicy chicken livers with a teaspoon of chili flakes or even some fresh chili. You can finish the cooking with half a cup of cream and this might also help if you spiced the livers too much. Also, chicken livers are packed with iron while the mushrooms add fibre and noodles provide you with some pasta goodness.

If you need a tasty dinner party starter or a hearty weeknight meal, some chicken livers and mushroom noodles are the best option.

Chicken livers and mushroom noodles recipe

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Recipe by Gary Dunn Course: Starter, MainCuisine: GlobalDifficulty: Easy
Servings

2-4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 1 large onion

  • 2 clives garlic

  • 450 g chicken livers

  • 1 tbsp brandy or sherry

  • 250 g fresh mushrooms

  • 125 g noodles

  • olive oil or chicken fat

  • salt and pepper to taste

Method

  • Fry the finely diced onion and garlic until tender.
  • Chop livers into medium sizes and add to the onion and fry until cooked.
  • Remove onto a plate.
  • Slice musrhooms and fry in the same oil or fat.
  • Return the livers and onion into the pan to reheat and meld with the mushrooms.Add the sherry or brandy to deglaze. Season well.
  • Cook the noodles in boiling salted water until tender and drain.
  • Arrange a thin layer of noodles on a serving dish and pour the livers and mushrooms over.
  • Serve with crusty bread while warm

Notes

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Are you in the mood for more hearty weeknight meals? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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