Recipe: Liver soufflé with champignons step by step with pictures | Handy.Recipes

Liver soufflé with champignons

Cooked liver souffle with mushrooms

Time to cook: 45 minutes

Total Servings: 4

Nutritional Value

Light and tender soufflé, very easy to prepare. There are several liver soufflé recipes on this site, but I couldn't find this particular one. If you like liver, you will love it for sure. I serve it as a cold appetizer. But the soufflé can also be a hot dish if served at once. Because it is portioned, it looks nice and appropriate even for a holiday table.

Author of the recipe

Ingredients for the liver souffle with mushrooms:

  • Chicken liver - 600 g
  • Carrots - 1 pc
  • Onion - 1 pc
  • Chicken egg - 1 pc
  • Sour cream - 4 tablespoon
  • Wheat flour / Flour - 4 tablespoon
  • Champignons - 15 pcs
  • Vegetable oil - 2 tablespoon
  • Salt - to taste
  • Black pepper - to taste

How to cook liver soufflé with mushrooms step by step with photos

Peel and grate carrots on a coarse grater or dice them, whichever is more convenient for you. Peel and chop the onions into thin slices. My onions are purple, but that's just because I suddenly ran out of regular onions. For this recipe, a regular onion is fine. Heat vegetable oil in a frying pan and saute the vegetables. Let cool.

Remove strips of chicken liver and use a blender to chop it.

Chop liver. Such mashed potatoes we have, not very appetizing yet.))) But it will be fine. ))))Add sauteed and cooled onion and carrot to liver, beat all together again.

Add eggs, sour cream, flour, salt and paprika powder if you like. I do not pepper it, I like it as it is. Mix until homogeneous.

Spread the mixture into muffin tins. I have silicone ones, I did not grease them. In each mold drown mushrooms. (Mushrooms carefully wipe with a damp cloth). I do not really like mushrooms, I like wild mushrooms. But, with them though it tastes better, the cut is not so nice and neat. It's hard to find the same ones, beautiful, the right size, etc. So, for the family I make them with wild mushrooms, and for guests - with champignons. )))

Put the soufflé molds on a baking tray. Preheat the oven to 180 degrees. Put the tray in the oven for about 25 minutes. You can check if it's ready with a match. If it's dry it's done. Or see if the soufflé comes away from the sides of the mold easily, it is also ready. If you plan to serve it as a hot dish, you can serve it right away, right in the molds. But I prefer soufflés as a cold appetizer. In this case, wait until the soufflés have cooled and then take them out of the molds. It's very easy to take out, even when hot. Sometimes, when baking soufflés, I put a container of water in the bottom of the oven. Then the souffles are more tender. And without water you get a crispy crust. It's a matter of how you like it. I get 15 soufflés with the given amount of products. Enjoy! I hope you like it!

Nutritional Value:

Whole Dish:
2153.8 Calories
154.3 g
123.3 g
112.6 g
Per Serving:
538.5 Calories
38.6 g
30.8 g
28.2 g
136.3 Calories
9.8 g
7.8 g
7.1 g

Salt, Black Pepper, Vegetable Oil, Flour, Wheat Flour, Onions, Liver, Sour Cream, Carrots, Tender, Mushrooms, Chicken Eggs, appetizers, Snacks

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