Liver fried with mushrooms
Tender liver topped with chunks of juicy mushrooms and sour cream sauce. Delicious, simple and quick.
Composition:
- chicken or turkey liver - 500 gr.
- large onion - 1 pc.
- mushrooms - 400 gr.
- sour cream - 3 tbsp. with a slide
- salt, pepper - to taste
- olive or sunflower oil for frying
Cooking:
Soak the liver in very cold water for 20-30 minutes. Clean the mushrooms and onions.
Slice the onions into half rings.
Cut mushrooms into 4-6 pieces.
In a heated skillet, pour a little oil and fry the onions over medium heat for 4-5 minutes - until transparent. Add the mushrooms, salt, cover and fry, stirring occasionally, for about 10 minutes.
Clean the soaked liver from fat and film and cut into medium sized pieces.
When the onions and mushrooms are sauteed, add the liver and saute for 3 minutes over high heat.
Add the liver and saute for 3 minutes over high heat.
Then add the sour cream, salt, pepper, add the dried oregano and mix well.
Cover with a lid and braise on low heat for about 8-10 minutes. No pink juice should come out of the cooked liver when breaking it.
Serve with potatoes, rice or green salad.
Bon appetit!