Peri-peri mushrooms and chicken livers on rye toast

Love spicy food? This peri-peri mushrooms and chicken livers is a delicious starter or light meal when you are in the mood for something mildly hot and spicy.

What makes this recipe extra special is the combination of chicken livers and mushrooms. This quick and hearty winter recipe will hit the spot and fill you with warmth from the inside. Of course you can turn up the heat level of the peri-peri sauce if you like your food really hot and spicy.

Serving the peri-peri mushrooms and chicken livers on rye toast makes this recipe almost gluten free, but choose any bread if you’re not a fan of rye.

Enjoy this crowd-pleasing hit at the dinner table and be ready to get it as a frequent menu request.

Peri-peri mushrooms and chicken livers on rye toast recipe

5 from 3 votes

Recipe by South African Mushroom Farmers’ Association Course: Starter, Light mealCuisine: GlobalDifficulty: Easy

Servings

2

servings

Prep time

12

minutes

Cooking time

8

minutes

Total time

20

minutes

Ingredients

• 15 ml 15 butter

• 15 ml 15 olive oil

• 250 g 250 chicken livers

• 250 g 250 button mushrooms, sliced

• 3 sprigs 3 of thyme, woody stalks discarded

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

• salt and pepper, to taste

• a drizzle a drizzle of cream (optional)

• a handful a handful fresh coriander leaves, roughly chopped

• a few slices a few slices of rye bread, toasted, to serve

Method

• Heat the butter and oil in a large wide pan, then add the livers and mushrooms. Fry, stirring, over high heat until the livers are almost cooked (3 – 4 minutes).
• Add the sauce, then cook for about 3 – 4 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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