Chicken liver wrapped in bacon on a roasted mushroom bed with green pea puree
- 600 g of oyster mushrooms and shiitake sliced mixed
- 500 g chicken liver
- bacon (1 slice per liver)
- 400 g of boiled potatoes
- 400 g green peas (frozen)
- chives or thyme
- oil, sal and pepper
Fry the mushrooms in a little oil, salt, pepper and season with crushed garlic.
Wrap the livers carefully in the bacon slices and secure with a meat needle or wooden tooth stick.
Slice the boiled potatoes, place in a baking sheet and place the liver wrapped in bacon. Bake until golden brown.
For the pea puree, steam the peas, salt and then filter. Sprinkle with chopped fresh chives.
When serving, take the roasted mushrooms on the potatoes, then add the livers and serve with the green pea puree.