photo: niftyrecipe.com

Chicken Liver Souffle with Mushrooms

Name: Chicken Liver Souffle with Mushrooms
Ingredients: Chicken liver 600 g; Kefir 200 ml; Egg 1 pcs; Champignon 300 g; Onion 2 pcs; Butter 25 g; Vegetable oil 3 tbsp; Semolina 2 tbsp; Salt - to taste; Dried garlic 0.25 tsp; Dill 5 g

From offal you can cook a lot of tasty and healthy dishes. One of them is a liver soufflé with mushrooms and onions, baked in the oven. This recipe is good for both a festive table and daily menu. Due to the fact that the soufflé contains kefir, the appetizer is especially tender and resembles a pate in consistency. In addition, the specific taste of the liver becomes less pronounced. Therefore, this soufflé will appeal to even those who are not a fan of liver dishes. Instead of mushrooms, you can use browned carrots, sweet peppers, pumpkin, or eggplants for the filling.

Ingredients

120 min

12 servings

Ingredients

Chicken liver

600 g
Kefir

200 ml
Egg

1 pcs
Champignon

300 g
Onion

2 pcs
Butter

25 g
Vegetable oil

3 tbsp
Semolina

2 tbsp
Salt

- to taste
Dried garlic

0.25 tsp
Dill

5 g

Steps

1. In deep dishes combine kefir and one chicken egg. Whisk the mixture with a whisk until homogeneous.

2. Add one onion to the mixture, cut small cubes.

3. Wash the chicken livers and clean them from the films and the veins. Add offal in a bowl with kefir mixture.

4. Using an immersion blender, beat the chicken liver with the rest of the ingredients into a homogeneous mass.

5. Then add semolina, fine salt and spices in the dough for soufflé. Stir well. Cover the bowl with food film and leave the dough for 1 hour so that the semolina is swelled.

6. While the dough is infused, prepare the mushroom filling. Wash and finely chop fresh champignons. Put the chopped mushrooms in a frying pan with heated vegetable oil. Occasionally stirring, fry the champignons until all the liquid is evaporated from the pan.

7. Then add finely chopped onion to the mushrooms. Mix and continue frying the ingredients until ready. At the end of cooking, add salt and a mixture of ground peppers to taste.

8. Lubricate the rectangular baking dish with butter. Additionally, you can cover the mold with parchment paper. Pour half of the liver dough into the bottom of the mold.