Wild mushroom and chicken liver ragout on garlic and herb bruschetta – Food & Home Magazine
Indulge in a delightful breakfast or lunch with this wild mushroom and chicken liver ragout atop crisp garlic and herb bruschetta. Get the recipe...
Ingredients
- <h3>BRUSCHETTA</h3>
- 1 garlic clove, peeled
- 4 – 6 ciabatta slices
- 30ml (2 tbsp) olive oil
- 30ml (2 tbsp) fresh mixed herbs
- (e.g. parsley, sage, thyme), chopped
- salt and freshly ground black pepper, to taste
- 15ml (1 tbsp) olive oil
- 30ml (2 tbsp) butter
- 1 onion, peeled and sliced
- 1 garlic clove, crushed
- 200g exotic mushrooms (e.g. porcini, chestnut, enoki)
- 15ml (1 tbsp) sunflower oil
- 250g chicken livers
- 30ml (2 tbsp) brandy, optional
- 125ml (½ cup) crème fraîche
- 30ml (2 tbsp) fresh flat-leaf parsley
- 30ml (1 tbsp) fresh thyme leaves
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