Mushroom-Infused Chicken Livers with Porcini

Enhanced with the rich flavors of Marsala wine and porcini mushrooms, this dish is both nutritious and satisfying.

Recipe Benefits

• This recipe provides a great source of heme iron from chicken livers, which can help balance iron levels without excessively boosting zinc intake.
• Using porcini mushrooms adds umami flavor and antioxidants, while the shallots contribute mild sweetness and essential nutrients.
• This dish is ideal for those who need optimal iron levels to aid zinc absorption.

Ingredients

For 4 servings:

• 2 tbsp olive oil
• 14 oz (400g) chicken livers, trimmed
• 2 shallots, finely chopped
• 1 oz (30g) dried porcini mushrooms, soaked in water for 30 minutes, reserve the soaking water
• 1 tsp tomato paste
• 4 tbsp Marsala wine
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Heat the olive oil in a large saucepan over medium heat. Add the chicken livers and cook for about 2 minutes until lightly browned but still pink inside. Remove the livers with a slotted spoon and place them on a plate lined with paper towels; set aside.
2. In the same pan, add the shallots and cook until soft and translucent. Add the soaked porcini mushrooms and tomato paste, stirring to combine. Pour in the Marsala wine, and shake the pan gently to mix through.
3. Return the chicken livers to the pan and coat them well with the sauce. Taste and adjust seasoning if needed. Add a little of the reserved mushroom soaking water if the sauce seems too thick.
4. Serve hot, optionally garnished with fresh parsley, alongside whole-grain pasta or steamed vegetables to complement the meal.

Nutritional Information

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