Liver Soufflé with Mushrooms
Description
This recipe won't take much time. Your guests will truly appreciate this delicious soufflé! But if you decide to treat your loved ones, this appetizer fits perfectly at any time of day—for breakfast, lunch, or dinner! During wild mushroom season, you can use them semi-prepared instead of button mushrooms.
Instructions
- 1
Step 1
Prepare all necessary ingredients.
- 2
Step 2
Peel and wash the onion and carrots. Grate the carrots on a coarse grater; chop the onion. Sauté the onion in vegetable oil until translucent. Add the carrots and sauté until tender.
- 3
Step 3
Purée the chicken liver in a blender.
- 4
Step 4
Also mince the roasted vegetables and add them to the liver. Mix.
- 5
Step 5
Add the remaining ingredients: egg, sour cream, and flour. Mix until smooth. Season with salt and pepper to taste.
- 6
Step 6
Divide the liver mixture among muffin tins greased with vegetable oil. In each cup, “sink” a clean button mushroom. Bake the soufflé for 25–30 minutes at 180°C.
- 7
Step 7
Our liver soufflé is ready. Serve with herbs and vegetables, or as a standalone dish!
- 8
Step 8
The appetizer is ready. Serve at the table.