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Peri-peri mushrooms & chicken livers on rye toast

A tasty breakfast bowl with chicken livers, spicy peri-peri mushrooms and delicious rye toast.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Brunch
Cuisine Portuguese
Servings 2


  • 15 ml olive oil
  • 250 g chicken livers
  • 250 g button mushrooms, sliced
  • 3 sprigs of thyme, woody stalks discarded
  • ¾ 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


  • 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).
  • 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.
Keyword breakfast, brunch, portuguese