Wild mushroom and chicken liver ragout on garlic and herb bruschetta

July 24, 2017 (Last Updated: November 14, 2018)
Wild mushroom and chicken liver ragout on garlic and herb bruschetta

TO DRINK: Shannon Vineyards Rockview Pinot Noir 2008. 

Print Recipe

Wild mushroom and chicken liver ragout on garlic and herb bruschetta

Serves: 2 - 4
Cooking Time: 20 mins

Ingredients

  • BRUSCHETTA

  • 1 garlic clove, peeled
  • 4 – 6 ciabatta slices
  • 30ml (2 tbsp) olive oil
  • 30ml (2 tbsp) fresh mixed herbs
  • (e.g. parsley, sage, thyme), chopped
  • salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) olive oil
  • 30ml (2 tbsp) butter
  • 1 onion, peeled and sliced
  • 1 garlic clove, crushed
  • 200g exotic mushrooms (e.g. porcini, chestnut, enoki)
  • 15ml (1 tbsp) sunflower oil
  • 250g chicken livers
  • 30ml (2 tbsp) brandy, optional
  • 125ml (½ cup) crème fraîche
  • 30ml (2 tbsp) fresh flat-leaf parsley
  • 30ml (1 tbsp) fresh thyme leaves
  • salt and freshly ground black pepper, to taste

Instructions

1

Preheat the grill. For the bruschetta, rub the garlic on each slice of ciabatta and brush with the oil. Scatter the mixed herbs over the top and season to taste. Grill for 2 minutes, set aside and keep warm.

2

Heat the olive oil and butter in a pan and sauté the onions and garlic gently for 4 – 5 minutes. Increase the heat, add the mushrooms and stir-fry over high heat for 2 – 3 minutes. Remove from the heat and set aside.

3

In a separate pan, heat the sunflower oil and sear the chicken livers for 30 seconds on each side. Warm the brandy in a small saucepan, pour it over the chicken livers and ignite. When the flames die down, stir in the mushroom mixture and cook for 2 minutes.

4

Stir in the crème fraîche, parsley and thyme and season to taste.

5

Serve the bruschetta topped with the mushroom mixture.

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July 24, 2017 (Last Updated: November 14, 2018) By
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