Summary

Ingredients

• 500 g chicken liver (s)
• 500 g mushrooms
• 0.25 liter ¼ white wine
• 125 g crème fraîche
• 3 spring onions, finely chopped
• Parsley, finely chopped
• butter
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Toast the small mushrooms in fine strips in butter. Then add finely chopped spring onions and 3 tablespoons of finely chopped parsley and the chicken liver. Saute for about 5 minutes. Salt, pepper, deglaze with white wine, simmer for a minute over low heat. Thicken with crème fraîche and sprinkle with a little fresh parsley.
2. Rice and bread dumplings go well with it.