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Sauteed livers, chorizo & mushrooms


  • Heat a thin layer of oil in a large heavy-bottomed pan and sear the livers, in one layer, on both sides. Remove and place in a bowl.
  • Add chorizo and mushrooms to the pan and briefly cook, continually stirring.
  • Then add the balsamic with the wine and stock. Mix well and cook until the liquid is reduced to a glaze.
  • Add 1 tbsp chopped parsley with the ghee or butter, if you like, together with the livers and any juices, and the tomatoes. Briefly cook to heat through, continually stirring.
  • Cook the bread on a lightly oiled ridged grill (or toast).
  • To serve, smear the toast with pesto, pile the liver mixture on top and sprinkle with a little parsley.


  • olive oil
  • 500 gm duck or chicken livers, cleaned
  • 1 small chorizo sausage, skinned & sliced
  • 12-18 button mushrooms
  • a good splash of balsamic vinegar
  • c cup dry white wine
  • ½ cup chicken stock
  • 2-3 tbsp chopped fresh parsley
  • a good dollop of ghee or butter (optional)
  • 3 small bottled antipasto tomatoes
  • sourdough bread, sliced
  • olive oil spray
  • pesto

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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