Chicken Liver with Mushrooms on Toast

Around this time last year, I posted a Holiday recipe for chicken liver pâté, which means it’s about time for another offal-y good recipe, don’t you think? So, how does a hearty fry-up of well-browned (yet succulent and creamy) chicken livers with mushrooms and a creamy, onion-y sweet sauce scooped onto thick slices of buttered toast sound like to you? Sounds like the perfect winter breakfast, or lunch, if you ask me.


I believe that from all offal, chicken livers (and hearts) are the most accessible and they are a perfect gateway to the offal world for picky eaters and those not yet used to consume offal. Chicken liver is easy to prepare, quick to cook and has got a butter-y, mild flavor that is totally moreish). 


Chicken liver is one of those inexpensive ingredients that can make a dish taste totally decadent and luxurious and that is definitely the case with this chicken liver and mushroom toast as well!

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Chicken Liver with Mushrooms on Toast

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Buttered toast with chicken liver and mushrooms
  • Difficulty:Easy
  • Prep Time:5 mins
  • Cook Time:15 mins
  • Serves:4
  • Freezable:No

Nutrition per portion

  • 4 thick slices of white bread
  • 35g butter
  • 1 shallot, or small onion, finely diced
  • 200g mushrooms (any type), quarter larger mushrooms
  • 400g chicken livers, cut in half
  • 150ml cream
  • ½ tablespoon Worcester sauce
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • Small bunch of flat leaf parsley, finely chopped
  1. Make toast: Lightly butter the slices of bread on each side with about half of the butter. Toast the slices of bread in a toaster, or under a grill until slightly golden and crunchy. Set aside.
  2. Meanwhile, melt the remaining butter in a large frying pan over medium-high heat. Once the butter has melted, add the mushrooms and chopped shallot, or onion. Sauté until mushrooms are cooked and the onion starts to brown slightly for about 5 minutes.
  3. Slightly move the mushrooms and shallot to one side of the pan and add the halved chicken livers to the pan in one single layer. Sear for 2 minutes on one side then turn over the chicken livers and sear another 2 minutes on the other side.
  4. Pour in the cream and cook all ingredients together for 5 - 6 minutes until the chicken livers are fully cooked through and the cream starts to thicken slightly. To see if the livers are cooked, cut some larger pieces in half to check. It’s okay if the livers are slightly pink on the inside, but not bloody.
  5. To finish the sauce, remove pan from heat and stir in ½ tablespoon of Worcester sauce and some salt and freshly cracked black pepper to taste.
  6. To serve, scoop livers, mushrooms and cream-sauce on top of slices of toast. Sprinkle some freshly chopped parsley on top.
This recipe serves 4 as a small breakfast, or 2 as a lunch, or light meal.

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