Ingredients with Measurements:
- 1 pound chicken livers, trimmed
- 1/2 cup unsalted butter
- 1 large onion, chopped
- 1 pound mushrooms, sliced
- 1/4 cup dry sherry
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 2 cups matzo meal
- 4 large eggs
- 1/2 cup chicken broth
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch pie dish
- Food processor
- Skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse the chicken livers until finely chopped.
3. In a skillet, melt 1/4 cup of the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
4. Add the mushrooms and cook until tender and any liquid has evaporated, about 10 minutes.
5. Add the sherry, parsley, thyme, salt, pepper, and nutmeg. Cook until the liquid has evaporated, about 5 minutes.
6. In a mixing bowl, combine the matzo meal, eggs, chicken broth, and heavy cream. Mix well.
7. Add the chopped liver and mushroom mixture to the mixing bowl and stir to combine.
8. Pour the mixture into the pie dish.
9. Melt the remaining 1/4 cup of butter and pour it over the top of the pie.
10. Bake for 45-50 minutes, or until the top is golden brown and the filling is set.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 540
Fat: 36g
Protein: 26g
Carbohydrates: 28g
Fiber: 2g
Sugar: 3g
Sodium: 630mg
Substitutions for ingredients:
- Beef liver can be used instead of chicken liver.
- White wine can be used instead of sherry.
- Bread crumbs can be used instead of matzo meal.
- Vegetable broth can be used instead of chicken broth.
- Half and half can be used instead of heavy cream.
Variations:
- Add chopped hard-boiled eggs to the filling.
- Use different herbs, such as rosemary or sage.
- Add sautéed onions to the filling.
- Use different mushrooms, such as cremini or shiitake.
Tips and tricks:
- Make sure to trim any connective tissue or fat from the chicken livers before pulsing them in the food processor.
- Don't overcook the mushrooms, as they will release too much liquid and make the filling watery.
- Let the pie cool for a few minutes before slicing and serving.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh herbs, such as parsley or thyme.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a green salad dressed with a vinaigrette.
- Pair with a glass of dry white wine.
Suggested side dishes:
- Roasted vegetables, such as carrots or Brussels sprouts.
- Mashed potatoes.
Troubleshooting advice:
- If the filling is too dry, add a little more chicken broth or heavy cream.
- If the filling is too wet, add a little more matzo meal or bread crumbs.
Food safety advice:
- Make sure to cook the pie to an internal temperature of 165°F to ensure that the chicken livers are fully cooked.
- Store leftover pie in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Chopped liver is a traditional Jewish dish that dates back to the 13th century. It was originally made with beef liver, but chicken liver became more popular in the 20th century. The addition of mushrooms to the filling is a modern twist on the classic recipe.
Flavor profiles:
The chopped liver and mushroom pie has a rich, savory flavor with hints of nutmeg and sherry.
Serving suggestions:
Serve the pie as a main course for a holiday meal or special occasion.
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