It’s hard to believe that spring is upon us after all the snow. We are finally ready for the great weather ahead of us.
With Passover only two weeks away, I’d like to share some recipes with you and try to build a Seder meal. This time, I’d like to introduce an appetizer, and also my favorite dish: chicken liver.
Chicken liver with mushrooms in red wine
Ingredients
¼ cup oil
4 additional tablespoon of oil (or other kind of oil)
3 sliced onions
18-20 pieces of chicken liver
1 lb sliced mushrooms (Champignon)
Salt, ground pepper
1 cup dry red wine
Chopped parsley – for decoration
Directions
• Pour the oil into a large skillet.
• Add the onions and fry until golden.
• Add the mushrooms and fry until tender.
• Add the chicken liver, salt, ground pepper, and wine.
• Bring to boil, while stirring well, and cook for 3-4 more minutes until the sauce has thickened.
• Decorate with chopped parsley and serve warm.
Until the next time,
Hava & Dorit
