How to Cook Champignons Stuffed with Chicken Liver and Vegetables

Here is our new champignon recipe of our own. We bought large mushrooms and decided to stuff them with chicken liver, various vegetables, and fresh oregano and cook them in dry white wine. All the ingredients create an amazing rich taste. Champignons are healthy as they provide much protein, potassium and vitamin B2. Potassium improves blood circulation and stimulates metabolism while vitamin B2 boosts nervous system. That’s why eating mushrooms is good for our health. Stuffed champignons will enrich and diversify your diet.

Ingredients for Champignons Stuffed with Chicken Liver

• 6 large champignons
• 300 g chicken liver
• 1 onion
• 1 carrot
• 1 zucchini
• 2 tomatoes
• ½ eggplant
• 100 ml olive oil
• 1 glass white dry wine
• 4 garlic cloves
• 2 parsley stalks
• 2-3 fresh oregano 2-3 stalks
• Salt

Cooking Instructions

1. Dice garlic clovers very finely.
2. Wash and peel the vegetables: carrot, eggplant, zucchini, onion, tomatoes.
3. Grate coarsely carrot, zucchini and onion. Dice tomatoes and eggplant.
4. Shred parsley and oregano with a knife.
5. Wash chicken liver and chop it finely.
6. Peel the mushrooms, wash them, cut off stems from caps and scoop out the inner part of the caps with a teaspoon.
7. Chop the flesh and stems of the mushrooms very finely.
8. Pour about 5 tablespoonfuls of olive oil in a frying pan and sauté the half of the garlic.
9. Add onion and sauté them together for about 2 minutes, stirring regularly.
10. Then stir in carrot, zucchini and eggplant, add salt and cook for about 2 or 3 minutes, stirring.
11. Pour in a quarter of glass of wine, cover and simmer for about 3 or 4 minutes.
12. Add tomatoes, oregano and some parsley, simmer for about 2 minutes.
13. Then put the chicken liver, add the rest of the wine, cover and cook for additional 5 minutes.
14. At the same time pour oil into another frying pan and sauté the rest of the garlic.
15. Add chopped mushrooms, parsley and fry for 3 or 4 minutes, stirring.
16. After that transfer the fried mushrooms to the frying pan with liver and vegetables, combine everything and simmer for about 3 minutes.
17. Turn the heat off and wait for the stuffing to cool for about 20 minutes
18. Then carefully stuff the mushroom caps with this mixture using a spoon
19. Put the stuffed caps into a deep oiled frying pan, cover and simmer over very low heat.
20. Turn the heat off and let stand 20 minutes for better flavor and taste. Serve.