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Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta 1

Creamy Mushroom, Chicken Livers and Pancetta in Ciabatta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 5 1x
  • Category: Main Course
  • Cuisine: Free Style

Ingredients

Scale
  • Ciabatta loaf
  • 250 g Chicken livers, sliced
  • 6 pcs streaky Bacon or Pancetta, roughly chopped
  • 250 g Field mushrooms, sliced
  • 200 g Farmers brown mushrooms, quartered
  • 300 ml crème fraiche
  • 1/2 cup dry white wine
  • 1 tbsp chopped tarragon
  • pinch of nutmeg
  • freshly ground black pepper
  • 1 tbsp flour
  • 1 medium white onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • oil

Instructions

  1. In a heavy pan, add oil and fry pancetta or bacon pieces until brown.
  2. Add chicken livers and brown on all sides. Now remove bacon and liver from pan leaving the oil. Set it aside.
  3. Add mushrooms and cook for 2 minutes. Remove from pan then set it aside.
  4. Drop the butter into the pan and once melted add and sauté garlic and onion until soft.
  5. Add the flour, stir and cook for 30 seconds.
  6. Pour in the white wine and bring to a boil.
  7. Add the bacon, liver and mushroom then add the crème fraiche, nutmeg and lemon. Simmer for 2 minutes
  8. Season with tarragon and freshly ground black pepper.
  9. Serve on top of freshly baked or toasted ciabatta.