Chicken Liver with Mushrooms
This simple skillet dish combines tender chicken liver with mushrooms, onion and a creamy sour cream sauce. Serve it with mashed potatoes, rice or another favorite side dish.
Updated : 23 October, 2026
Easy
About 20 min.
Ingredients
450 grams
Chicken liver
300 grams
Champignon
1
Onions
1 cup
Sour cream
2
Garlic
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Pat the chicken liver thoroughly dry with paper towels. Fresh champignons work well, but you can also use oyster mushrooms or wild mushrooms.
Step 2
Peel the onion and cut it into half-rings or slightly smaller pieces. Heat a frying pan, add vegetable oil and sauté the onion for about 1 minute.
Step 3
Cut the chicken liver into small pieces, removing any membranes. Add it to the onion and cook for 2–3 minutes, until the liver changes color.
Step 4
Rinse the champignons briefly and pat them dry. Slice them or cut each mushroom into 2–4 pieces.
Step 5
Add the mushrooms to the pan and mix well. Cover and cook over low heat for 12–15 minutes, stirring occasionally, until the liver is fully cooked.
Step 6
Add the sour cream and pressed garlic. Season with salt and ground black pepper or other spices to taste. Stir and heat everything together gently.
Step 7
Remove the pan from the heat and leave the dish covered for a few minutes. Serve with mashed potatoes, boiled rice or another side dish.
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