Find More Recipes

Chicken Liver and Mushrooms on Ciabatta

Ready in 30 mins

Recipe by Graham 

This Chicken Liver and Mushrooms on Ciabatta recipe takes the form of an open sandwich and is really delicious. Everything is cooked in the same frying pan so the residual flavours are passed on to the following ingredient. It makes for a truly outstanding lunch (or 'big snack' if you have a good appetite!). Be sure to wash it down with a nice dry cider, it's a real winning combination.

Preparation Time

10 Minutes

Cooking Time

20 Minutes

Ingredients for Chicken Liver and Mushrooms on Ciabatta

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

2 ciabatta
2 cloves garlic
  olive oil
  salt and pepper
1 lb black pudding (blood sausage)
12 oz plain flour (all purpose flour)
2 lb Chicken livers
8 oz butter
12 oz mixed mushrooms (chestnut, shitake, oyster)
4 shallots
2 teaspoons finely chopped parsley
2 teaspoons finely chopped tarragon
½ lemon

How to Cook Chicken Liver and Mushrooms on Ciabatta

  1. Slice the two ciabattas lengthways to open up into four halves. Peel the garlic cloves, slice in two long-ways, rub the ciabatta with the garlic, then lightly drizzle with olive oil. Toast the open halves on a griddle and lightly sprinkle with salt. Keep warm.
  2. Assuming you have the regular "small" black puddings - about 1½" (4cm) in diameter - slice the black pudding into twelve ½" (1cm) slices. If you have the larger black pudding - about 3" (7.5cm) diameter, divide evenly into four 'servings'. Fry each side until crispy and place the slices on top of the bread. Keep warm.
  3. Sift the flour into a shallow dish and season with salt and freshly ground black pepper. Dip the livers into the flour to coat them completely, then shake off any excess flour. In the same pan in which you fried the black pudding, heat two tablespoons of olive oil and place the livers in one at a time (make sure the oil is hot) and cook for one minute on each side. Remove from the pan, set aside and keep warm.
  4. Again, using the same pan, add half the butter and, over a high heat, fry the mushrooms until just cooked (about 4 or 5 minutes), season with salt and freshly ground black pepper and set aside with the livers. Cover with foil and keep warm.
  5. While the mushrooms are cooking, peel and chop the shallots, add the rest of the butter to the same pan and gently sweat off the shallots for five minutes. Once translucent add the livers and mushrooms back to the pan and heat for two to three minutes. Add the tarragon and parsley and gently mix through. Season if necessary.
  6. Place the ciabattas (with the black pudding) on plates and spoon the liver and mushroom mix on top. Drizzle with olive oil and a squeeze of lemon and devour immediately!
GRAHAM'S HOT TIP:
If you can get hold of Morcilla de Burgos (Spanish black pudding containing cooked rice) by all means use this since it has its own distinct flavour.
 
GRAHAM'S WINE RECOMMENDATION:
Zinfandel like Buehler Zinfandel. The Zinfandel grape has been a cornerstone of the California viticulture scene for 150 years, creating medium to full bodied wines that go well with mushrooms and hearty dishes such as roast venison