Paleo Liver and Mushrooms

The inspiration for this liver and mushroom dish comes from this recipe, but my version has two important modifications.

1. I simplified it (removed a few ingredients and a stage).

2. I paleofied it (out went the cornflour and soup powder).

The result was really delicious, and didn’t have a very strong liver flavor, just creamy yumminess.


Creamy Paleo Liver and Mushrooms

Creamy Paleo Liver and Mushrooms


Paleo Liver and Mushrooms


1 ½ Tbsp. coconut oil

600 gm. chicken liver, cleaned and rinsed

6 cloves garlic, crushed

Leaves from 12 stems of thyme

500 gm. mushrooms, thickly sliced

150 ml. coconut cream / cream

2/3 Tsp. sea salt, or to taste

Freshly ground pepper


Let’s Cook!

1. Melt 1 ½ tablespoons of coconut oil in a wok or deep pan.

2. Cook the chicken livers until almost no pink remains.

3. Add the crushed garlic cloves, fresh thyme, sliced mushrooms, coconut cream or cream, salt and freshly ground pepper and cook for another 5 minutes.

And that’s all.


Tip: If you’ve never used fresh thyme, now’s a good opportunity to start. This video shows you how to remove the leaves off the stem.

What I like about fresh thyme is that it doesn’t go bad quickly in the fridge like other fresh herbs – it simply dries out. You can use the dried thyme that’s been sitting in your fridge the same way. It’s even easier to remove from the stem and still tastes way better than store-bought dried thyme.




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Posted in Paleo Diet Recipes, Paleo Main Dishes Tagged with: , ,
2 comments on “Paleo Liver and Mushrooms
  1. This recipe looks delicious AND it fits the paleo autoimmune protocol. So, thank you! I just started a weekly Paleo AIP Recipe Roundtable through my blog, and I would love it if you linked up this recipe. I’m trying to expand resources for the AIP community. Here’s the link:

  2. Lauren says:

    Hello! Stopping over from Real Food Wed! I’ve been on a quest to find a liver recipe that I enjoy. I love mushrooms and who doesn’t love coconut cream, so I’m definitely pinning your recipe now! Thanks for sharing! I can’t wait to try it!

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