Chicken livers are not, perhaps, the first thing your eyes are drawn to in the butcher’s case. Most people don’t salivate over a slippery mound of raw livers like they do over a thick steak. However, chicken livers are a primal food that you should be eating more of. They’re high in folate, zinc, vitamin A and copper. They’re also really affordable. This recipe, combining chicken livers with lots of fresh herbs and exotic mushrooms, turns a typically homely plate of livers into a rather stunning appetizer or main course.
What you get from this recipe is lot of umami flavor. When you’re buying dried mushrooms, look for a mix of different types like porcini, chanterelle, oyster, lion’s mane, or anything else you can find. Even throw in some morels if you want to splurge. You’ll notice the mild, creamy chicken livers in the dish, but really, mushrooms are the star of the show here.