Chicken Liver and Mushroom Pasta Recipe

Chicken liver and shiitake mushroom pasta (pappardelle) with sage, balsamic vinegar and butter.

Chicken Liver and Mushroom Pasta Recipe

My chicken liver and mushroom pasta recipe cooks in less than 30 minutes and comes with a sage, balsamic vinegar and butter sauce... it not only tastes superb, but it is a cheap meal too!

Course Main Course

Cuisine European

Keyword chicken liver and mushroom pasta, chicken liver pasta, chicken liver sauce for pasta

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 725kcal

Author Brian Jones

Ingredients

200 g Chicken Livers 7oz
125 g Shiitake Mushrooms 4oz
1 Medium Echalion or Banana Shallot 50g
3 Garlic Cloves
10-12 Sage Leaves
50 g Butter 3 tablespoon
2-3 tablespoon Balsamic Vinegar
1 Pinch Salt Plus Extra for Boiling the Pasta
¼ teaspoon Black Pepper
200 g Dried Pasta 14oz (I use pappardelle)
Fresh Chives for Garnish

Instructions

Bring a 20cm or 8" saucepan of generously salted water to a boil.
I use 1½-2 teaspoons of salt in a pan this size.
Whilst the water is coming to a boil, trim the chicken livers and cut them into bite-sized pieces.
Remove the stems from the shiitake mushrooms, then cut the caps into 2-3mm (⅛") thick slices.
Do not discard the stalks; they make a great stock, so freeze them.
Cut the shallot in half, peel it, and then cut it into half-moon shapes that are as thin as you can make them.
Bash the garlic cloves with the side of a knife, remove the papery skin and chop them as finely as you can.
Finely shred the sage leaves.
Add 2 tablespoons of butter to a 25cm or 10" frying pan over a medium-high heat, and toss in the mushrooms, sauté for 3-4 minutes.
After the mushrooms have been in for 2-3 minutes, cook the pasta in the boiling water for 30-60 seconds less than it says on the packet.
Add the shallot, garlic and sage to the pan and cook for 1 minute.
Throw in the chicken livers, season with salt and pepper, toss and cook for 2 minutes.
Add the remaining tablespoon of butter and the balsamic vinegar, toss to coat, reduce the heat to low, add a lid and cook until the pasta is ready.
This should be 4-5 minutes if your timing is right.
Drain the pasta, reserving some of the cooking water, then add the pasta to the pan, tossing to coat, adding as much pasta water as needed to create a silky sauce.
Serve sprinkled with fresh chives.

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