Guests will appreciate this delicious soufflé! But if you decide to pamper your loved ones, then the appetizer will fit perfectly at any time of the day - for breakfast, lunch or dinner! In the season of forest mushrooms, you can use them semi-finished instead of champignons. How to cook liver soufflé with mushrooms, see the step-by-step recipe.
Purpose: For lunch / For dinner / For a festive table / Inexpensive
Main Ingredient: Poultry / Chicken / Chicken Liver
- Chicken liver - 600 grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Chicken egg - 1 Piece
- Sour cream - 4 Art. spoons
- Wheat flour - 4 tbsp. spoons
- Vegetable oil - 3 tbsp. spoons
- Salt - To taste
- Freshly ground pepper - To taste
- Fresh champignons - 12-15 Pieces (small)
Number of Servings: 12-14
How to make "Liver soufflé with mushrooms"
Prepare all the ingredients you need.
Peel and wash onions and carrots. Grate the carrots on a coarse grater, chop the onion. Fry the onions in vegetable oil until translucent. Add carrots and sauté until soft.
Grind the chicken liver in mashed potatoes with a blender.
Also chop the fried vegetables and add them to the liver. Stir.
Add remaining ingredients: egg, sour cream and flour. Stir until smooth. Season with salt and pepper to taste.
Divide the liver mass into muffin tins that have been pre-oiled with vegetable oil. "Drown" a clean chapignon into each mold. Bake the soufflé for 25-30 minutes at 180 degrees.
Our liver soufflé is ready. Can be served with herbs, vegetables or as a separate dish!
Enjoy your meal!