Creamy Liver and Mushroom Gravy
Indulge in the rich and velvety flavors of Creamy Liver and Mushroom Gravy, a comforting dish that elevates humble ingredients into a gourmet masterpiece. Tender chicken livers are browned to perfection and paired with earthy sautéed button mushrooms, all enveloped in a luscious, herb-infused cream sauce. The base of caramelized onions, garlic, and a buttery roux adds depth and complexity, while fresh thyme lends an elegant, aromatic touch. Perfect for pairing with mashed potatoes, rice, or crusty bread, this hearty dish is a quick and satisfying option, ready in just 40 minutes. Packed with protein and umami goodness, this recipe is a must-try for fans of bold, creamy comfort food.
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Recipe Information
Ingredients
- 300 grams Chicken livers
- 200 grams Button mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium, finely diced Yellow onion
- 2 minced Garlic cloves
- 200 milliliters Heavy cream
- 150 milliliters Chicken or beef stock
- 1 tablespoon All-purpose flour
- 2 sprigs Fresh thyme
- 0.5 teaspoons (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 1 tablespoon, chopped (optional for garnish) Fresh parsley
Instructions
Clean the chicken livers by trimming any excess fat or sinew, then pat them dry with paper towels. Set aside.
Wipe down the mushrooms with a damp paper towel to remove any dirt, then slice them thinly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Push the mushrooms to one side of the skillet, then add the chicken livers. Cook the livers for 2-3 minutes on each side until browned but slightly pink in the center. Remove the livers and mushrooms from the pan and set them aside.
Reduce the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet. Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the chicken or beef stock while whisking to prevent lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Pour in the heavy cream and add the thyme sprigs. Stir well and let the sauce simmer for 4-5 minutes, allowing the flavors to meld.
Return the cooked livers and mushrooms to the skillet. Stir gently to coat them in the creamy gravy and heat through for 2-3 minutes. Remove the thyme sprigs.
Season the gravy with salt and black pepper to taste. If desired, sprinkle with chopped fresh parsley for garnish before serving.
Serve the creamy liver and mushroom gravy over warm mashed potatoes, rice, or with crusty bread on the side.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.9 g | 204% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1207 mg | 402% | |
| Sodium | 4969 mg | 216% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.8 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 131 mg | 10% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1425 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
