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Peri-peri mushrooms & chicken livers on rye toastFeatured

Go half-half with mushrooms and livers in this quick, hearty, anytime recipe. The rye toast makes this recipe almost gluten free, but choose any bread if you’re not a fan of rye.


For 2

You will need...

  • 15 ml butter
  • 15 ml olive oil
  • 250 g chicken livers
  • 250 g button mushrooms, sliced
  • 3 sprigs of thyme, woody stalks discarded
  • about 3/4 cup store-bought peri-peri marinade (or basting sauce) of your choice
  • salt & pepper, to taste
  • a drizzle of cream (optional)
  • a handful fresh coriander leaves, roughly chopped
  • a few slices of rye bread, toasted, to serve

Peri-peri mushrooms & chicken livers on rye toast Method

  1. Heat the butter & oil in a large wide pan, then add the livers and mushrooms. Fry, stirring, over high heat until the livers are almost cooked (3-4 minutes).
  2. Add the sauce, then cook for about 3-4 minutes, stirring often, until the sauce is thick and the livers are cooked through (do not overcook). Remove from the heat and season to taste, adding a dash of cream if preferred. Serve hot, scattered with fresh coriander, on/with rye toast.
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