Ingredients Jump to Instructions ↓

  1. 8 oz 227g Chicken livers - rinsed, drained

  2. 8 oz 227g Domestic mushrooms - brushed clean (medium)

  3. 8 oz 227g Oyster mushrooms - brushed clean (medium)

  4. 8 oz 227g Shiitake mushrooms - brushed clean (medium)

  5. 4 tablespoons 60ml Red wine vinegar

  6. 1 teaspoon 5ml Dijon mustard

  7. 2 tablespoons 30ml Pine nuts

  8. 1/4 cup 59ml Extra-virgin olive oil

  9. 1 Cinnamon Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat broiler. Cut chicken livers into 16 equal pieces. On four skewers, thread two of each mushrooms and four pieces of chicken livers, alternating mushroom and chicken livers until all are used. In a small mixing bowl, stir together the vinegar, Dijon mustard and pine nuts. Still stirring, drizzle in the extra-virgin olive oil to create an emulsion. Add a pinch of cinnamon and salt and pepper. Place four skewers on a broiler pan and broil 5 inches from heat until chicken livers are just cooked through (about 4 minutes per side). Place on rectangular serving platter, spoon pine nut vinaigrette over and serve hot. This recipe yields 4 servings.


Send feedback