Chicken liver with mushrooms

500 g chicken livers
300 g fresh mushrooms
200 g pickled cucumbers
1 onion
1 bunch of parsley
2-3 cloves of garlic
1 lemon
salt and pepper

Chicken liver with mushrooms


Wash and clean the liver. Fry 5 minutes in a pan with hot oil. Once cooked, allow to cool, then cut into cubes.
Cut pickles into small cubes.
Peel and chop the onion finely, then fry in a little oil until soft. Add peeled and sliced mushrooms. Fry until the liquid evaporates. Add salt to taste.
Peel and crush the garlic. Add oil, salt and pepper to taste. Squeeze lemon on top.
In a bowl mix the chicken livers, mushrooms with onions, pickles and garlic sauce. Add chopped parsley and leave in the fridge for 10-15 minutes.
Place lettuce on a plate and place on top the liver with mushrooms salad and serve.

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