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.
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
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.