photo: Chicken Liver Souffle with Mushrooms

Chicken Liver Souffle with Mushrooms

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.
120 min
12 servings


  • 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


  • 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.
  • 9. Next, evenly distribute the filling of fried champignons and onions.
  • 10. Fill the mushroom filling with the remaining dough.
  • 11. Put the chicken liver soufflé in the oven preheated to 180 degrees. Bake it to an appetizing golden crust for about 35-40 minutes.
  • 12. Completely cool the finished soufflé with mushrooms in the mold, then put it into a dish and cut it portions.
  • 13. Bon appetit!