Peri-peri mushrooms and chicken livers

Peri-peri mushrooms and chicken livers: Piquant winter dish. Image: South African Mushroom Farmers Association.

Peri-Peri Chicken Livers & Mushrooms on Rye Toast

Make something great this week. Peri-Peri Chicken Livers & Mushrooms on Rye Toast is tastier than the restaurant’s and perfect for weeknight dinners.

Peri-peri mushrooms and chicken livers

Peri-peri mushrooms and chicken livers: Piquant winter dish. Image: South African Mushroom Farmers Association.

Everything good tastes like chicken as they say, but chicken livers are the unsung heroes of poultry. They are often served as a starter with bread at most restaurants and we always wish it could be the main meal. Well, making them at home gives your the best opportunity to do so and they’ll taste even better. Peri-Peri Chicken Livers & Mushrooms on Rye Toast combines all of the flavours you love in one bowl. It’s a great family meal during the week and makes for a great leftover lunch if you’ve made more.

Chicken livers are packed with protein, Vitamin K and lots of iron. When they’ve softened up in the pot, break them into smaller bits. This will help them cook much faster and be easier to eat with a slice of toast alongside the mushrooms. The peri-peri part of these livers isn’t overly hot, but you can add as much spice as you want if you feel like sweating. Rye bread is nice and robust, making a great boat for your Peri-Peri Chicken Livers & Mushrooms. You can also use a French baguette or Ciabatta bread.

Make something great this week. Peri-Peri Chicken Livers & Mushrooms on Rye Toast is tastier than the restaurant’s and perfect for weeknight dinners.

Peri-Peri Chicken Livers & Mushrooms on Rye Toast Recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: Starter, Light mealCuisine: GlobalDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • 15 ml butter

  • 15 ml olive oil

  • 250 g chicken livers

  • 250 g button mushrooms, sliced

  • 3 sprigs of thyme, woody stalks discarded

  • ¾ cup store-bought peri-peri marinade (or basting sauce) of your choice

  • salt and pepper, to taste

  • drizzle cream (optional)

  • 1 handful fresh coriander leaves, roughly chopped

  • rye bread, sliced and toasted, to serve

Method

  • Heat the butter and oil in a large wide pan, then add the livers. Fry, stirring, over high heat until the livers are almost cooked (10 minutes).
  • Add mushrooms and continue cooking until mushrooms are cooked and without most of their moisture.
  • Add the sauce, then cook for about 10 minutes, stirring often, until the sauce is thick and the livers are cooked through (do not overcook).
  • Remove from the heat and season to taste, adding a dash of cream if preferred.
  • Serve hot, scattered with fresh coriander with rye toast.

Notes

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