Tasty Liver and Mushrooms

Serves 2

Recipe donated by my good friend Andy. Very tasty and the mash is simply delightful!

Chef’s note: I like this recipe. My wife likes liver but I don’t and this disguises the taste for me. Don’t over cook the mushrooms as they release a lot of liquid. Also try not to overcook the liver, it gets real chewy.


For livers and mushroom:

  • 250g chicken livers
  • 1x chopped onion
  • 12 button mushrooms, halved
  • medium periperi sauce
  • dash of cooking oil

For the mash:

  • 8x medium white potatoes
  • handful of spinach
  • 1x carrot
  • 1tsp mustard
  • salt & pepper to taste
  • dash of cooking oil


You will need: 

  • colander
  • chopping board & sharp knife
  • masher
  • deep saucepan & wooden spoon
  • large frying pan & spatula
  • sink with warm, soapy water for washing when dealing with raw meat

Method: (prep time: 10 mins; cook time: 15 mins)

  1. Half fill saucepan with cold, water and add salt.
  2. Add dash of cooking oil to frying pan and add salt and pepper.
  3. Peel and chop potatoes and carrots into small chunks. (Add to the pan as you chop to prevent browning) (Approx 5 mins)
  4. Bring saucepan to the boil and cook until soft. Add spinach until wilted. (10-15 mins)
  5. Meanwhile, drain livers in a colander and finely chop the onion. (Approx 5 mins)
  6. Add onion to frying pan and fry on medium heat until soft. (Approx 5 mins)
  7. Add livers to pan, brown. (Approx 2 mins)
  8. Add periperi sauce and cook livers through. (Approx 5 mins)
  9. As livers cook, halve mushrooms and set aside.
  10. Add mushrooms to frying pan and cook for one minute.
  11. Drain saucepan and mash with butter and mustard. Add salt and pepper to taste.
  12. Serve mash on plates and add your liver and mushrooms on top.



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