Pan-Fried Chanterelle Mushrooms with Chestnuts and Chicken Livers
- Chanterelle mushrooms
500 g
- Chicken livers
420 g
- Shelled cooked chestnuts
260 g
- Garlic
6 cloves
- Salt and ground pepper
to taste
- Baby spinach
120 g
- Duck fat
3 tablespoons
- Balsamic vinegar
2 tablespoons
- Chives
½ bunch
- Preparation time: 20 minutes
- Cooking time: 15 minutes
- Stem and wash the baby spinach leaves. In a sauté pan, confit the unpeeled garlic cloves in duck fat for 20 minutes over low heat.
- Remove any nerves from the chicken livers, cut them in half, and season with salt and pepper. Wash and finely chop the chives. Gently clean the chanterelles and halve any larger ones.
- Drain the garlic cloves, reserving the cooking fat in the pan. Sear the livers on both sides over medium-high heat. Reduce heat to low, add the chanterelles, garlic cloves, and chestnuts. Stir and cook for about 10 minutes. Stir in the balsamic vinegar and chopped chives, season with salt and pepper, and cook for another 5 minutes.
- Arrange the raw spinach leaves on plates and top with the pan-fried mixture. Drizzle with the cooking juices.
- Serve immediately for the best flavor and texture.
