For all lovers of liver and mushrooms, I suggest combining these products in one delicious dish. Juicy liver and aromatic mushrooms are always a delicious combination.
- 400 gr. chicken liver,
- 2 tbsp. l. wheat flour,
- 2 pcs. egg yolk,
- 150 g hard cheese
- 1 PC. sweet bell pepper,
- 1 head of onion,
- 200 gr. champignons,
- 2 tbsp. l. green canned peas,
- 4-5 pcs. dried apricots,
- 200 ml. cream (10%),
- vegetable oil for frying,
- salt, black pepper to taste.
Wash the liver under running water, pour over with boiling water, dry and fry in vegetable oil, season with salt and pepper.
Peel the onion and chop into half rings, free the sweet pepper from seeds and chop into strips, cut dried apricots into strips, champignons - into slices, add everything to the liver and mix well. Simmer a little, then pour in the cream and bring on low heat until tender.
Put the mixture into a mold. Grate cheese on a coarse grater, add 2 yolks, flour and knead a thick dough. Pass it through a meat grinder, let it dry slightly, crumble it into small pieces and sprinkle the contents of the form with them. Put green peas on top.
Put the mold in a preheated oven to 200 degrees for 15 minutes, so that the dough is slightly browned.
