Creamy Chicken Liver Pasta With Wild Morels Recipe (2024)

I really love chicken livers. The amount of chicken liver called for in this recipe is excessive. It ended up dominating the dish to distraction. I ended up pushing off a lot of the livers to the side. Next time I make this, I'll halve the livers. The sauce itself is lovely. The tang from the creme fraiche and the lemon balances the intense umami from the livers and mushrooms wonderfully. It's rich, but I did not find it heavy. Really delightful once I moderated the amount of liver.

We've made this three times. Make sure the livers are not frozen when you start (should be obvious, but that was big mistake the first time). Don't skimp on the lemon. The prosciutto is not, in my opinion, optional - really nice addition. I've never actually used morels, but other mushrooms work just fine. Really, really good. It is not light.

Made Dec 15, 2015 for 2 using 10 oz chicken livers, 4 oz white mushrooms sliced, 1/8 c sherry, and 1/2 Tbspn dry tarragon added after adding chicken broth (1 cup), and finishing with 1/4 c faux "creme fraiche" (half and half sour cream and heavy cream). I used only 1 egg yolk to which I added about 1 Tbspn lemon juice before beating and finished with a spray of chopped parsley. Mixed 6 oz pasta into sauce which thickened up beautifully. Very filling but also very good!

You don't need four egg yolks. I made it with none at all and it was still sufficiently thick and saucy. I used sliced cremini mushrooms. A dollop of sour cream might be nice at the end. It's not too rich without the eggs. You can use rice vinegar instead of sherry.

I adored it. I reduced the number of egg yolks by half, used yogurt mixed with cream instead of crème fraîche, put in the three different types of dried mushrooms in my cupboards... . It's on my list to do again. Thank you!!!!

If you left the cream and eggs out, no wonder it was soupy.

I wanted to call it "chicken liver stroganoff" but then found the lemon to be such a star that I could not. Perfectly content to not call it stroganoff. But maybe rename it "Creamy Lemony Chicken Liver Pasta with Wild Mushrooms". "Morels" is just too fancy a word and we all just need to get down to the real deal in every recipe, no? And yes the lemon deserves headliner status. Delicious, even without the prosciutto (for halal and other no-piggy eaters).

I second the comment about halving the amount of liver. Still would have been plenty of liver and plenty delicious. Used frozen wild mushrooms, passed on the prosciutto, only had 2 eggs, but everything else was as written. Fresh tarragon was really worth it for me in this dish.

This is great with any kind of mushroom, either the varieties readily available at the store or other wild foraged mushrooms when in season (I think my favorite iteration was with chanterelles). Regarding the livers, you can cut down on them, but I also found cutting them a little smaller than suggested also helps. Ideally, they should be the same size as the mushrooms when cooked, and 1 inch dice might be slightly too big.

Per other reviewers, I used about half the amount of chicken livers. Rather than use tarragon, I added a generous amount of sage to the mushroom saute. I would skip the prosciutto next time as it didn't seem to add anything to the dish. Used extra lemon/zest as it really brightens up the taste.

I have been trying to make crispy chicken livers for as long as I"ve been alive, yet they always come out soft, no crunch whtsoever. Any advice? BTW, made this recipe last night leaving out all the rich stuff (the eggs and creme fraiche. Health concerns won't permit these things) and it came out delectable. Except for my longed for crispy livers!

Delicious on a cold February night - used pound of beautiful chicken livers and a mixture of odd mushrooms (we are blessed with our co-op that sells great ones) and regular spaghetti. Had the crepe fraiche in frig and that worked well too. I cut the livers and cleaned them well but they were already in good shape. The recipe came together well - the lemon added a great taste. There are just two of us so we have plenty for another meal Will make again!

As much as I love chicken livers, I agree with others that the amount called for in the recipe was excessive. When I make again (and I will, as it is utterly fabulous) I will use half - or even a quarter - as many. The prosciutto is essential. Two egg yolks were plenty.

I love chicken livers, but thought the lemon, creme fraiche and tarragon didn’t really compliment them - and in fact were overpowering. When I tasted the sauce in step 5 before adding the creme (when the sauce was simply shallot, liver and sherry), I thought it was fantastic. It just kind of went downhill from there. Next time, I might just stop there and save myself the work.

I don't see a date. This recipe was published by the Seattle Times, attributed to "Seattle Times Staff" in 2014. No paywall. ?????

I'm a huge fan of chicken livers, mushrooms, and bacon/prosciutto. I halved the pappardelle, used an 8.8oz package, and I thought the ratio to chicken, mushrooms, and sauce was pretty right on. Next time, I won't bother with the fresh tarragon, its pungentness overwhelmed everything on the plate, I'll stick with the parsley on top.

This is a great recipe that even those who view chicken livers in a negative light will probably enjoy if they are bold enough to try it. Since I like my sauce a little thicker than this one, I did thicken it slightly with a slurry made with a quarter teaspoon of corn starch and three tablespoons of the sauce. Since we are in the Covid-19 stay home ion New Jersey, I did make a version of creme fraiche from heavy cream and lemon juice. I am looking forward to using real creme fraiche next time.

This is stroganoff with chicken livers and it’s fantastic. The sauce is amazing.

Any thoughts on using beef liver instead of chicken liver?

Didn’t have créeme fraise, used sour cream with heavy cream and it was very good

I really love chicken livers. The amount of chicken liver called for in this recipe is excessive. It ended up dominating the dish to distraction. I ended up pushing off a lot of the livers to the side. Next time I make this, I'll halve the livers. The sauce itself is lovely. The tang from the creme fraiche and the lemon balances the intense umami from the livers and mushrooms wonderfully. It's rich, but I did not find it heavy. Really delightful once I moderated the amount of liver.