Chicken Livers with Mushrooms on Toast
(serves 4)
2 tbsps butter
1 pound chestnut mushrooms
1 banana shallot, minced
3 cloves garlic, minced
2 tbsps Madeira
1 dozen chicken livers, trimmed of all fat and sinews
3 tbsps single/light cream
sea salt and fresh black pepper to taste
4 slices sourdough toast
handful chives, minced, to garnish
Melt the butter in a heavy frying pan and fry the mushrooms and shallot until nicely softened. Add garlic and soften as well. Add chicken livers in a single layer, and cook, turning occasionally, until just barely cooked, but still pink inside (the outsides will brown on contact with the hot metal). Add cream and season to taste. Pile onto toast and scatter chives over. Serve hot.
This looks & sounds so (!!) good to me! Mother was a big lover of deep fried chicken livers, especially at The Chicken Place Restaurant near Jasper, IN. She also loved their gizzards. So whenever I was visiting with her in IN we’d make a visit over there to indulge in total gluttony! You’ve brought back a great memory, my wonderful niece.
Oh my goodness, The Chicken Place! I LOVED that place! I wonder what happened to the actual chicken. Now I remember the livers. That’s probably where Mother introduced them to me! Cheers for sharing that lovely childhood memory!