Chicken hearts stewed with mushrooms. Chicken hearts and mushrooms - an exquisite harmony of taste Pork heart with mushrooms and cream

Many housewives know that very tasty and light dishes can be prepared from ordinary chicken hearts. Such products can be an excellent basis for a salad, but today we will talk in more detail about independent second courses with this ingredient. If it is distinguished by its tenderness and spice, then properly cooked chicken hearts with mushrooms can boast of unique taste qualities. These two ingredients were literally made for each other. To see this for yourself, you should cook at least one of the recipes from our collection.

Ingredients:

chicken hearts - 0.6 kg;
fresh or frozen mushrooms - 0.4 kg;
onion - 0.2 kg;
salt, curry spices and black pepper to taste;
dill - 1 bunch;
sour cream - 1 cup;
refined oil for frying.

Cooking process:

Fresh meat products must be thoroughly washed and cleaned of films. Each heart must be cut into two identical halves. If chicken hearts contain too much moisture, it is better to throw them in a colander or blot with a paper towel.
Wash the raw mushrooms, if necessary, remove the skin and minor damage, and then finely chop. It is enough to defrost frozen mushroom semi-finished products. Onions should be peeled, washed and cut into small cubes. As for dill, it must be rinsed under running water and chopped with a sharp knife.
Further, to cook stewed chicken hearts with mushrooms, you need to heat refined oil in a deep frying pan over high heat, pour hearts into it and cook until golden brown for 10-15 minutes. Then you can add curry spices, black pepper and salt to taste to them. Be sure to mix the ingredients thoroughly.
A separate frying pan with heated oil will be needed in order to brown the onions in it and mix it with mushrooms. Fry mushrooms with onions for about 7-8 minutes, until the mushrooms get a nice golden hue. After that, the mushroom roast must be poured into the hearts. Pour all this with sour cream, mix and simmer over low heat for up to 10 minutes. Serve ready-made chicken hearts with mushrooms in sour cream with chopped herbs!

Creamy variant

Ingredients:

chicken hearts - 0.5 kg;
onion - 1 pc.;
any mushrooms - 0.3 kg .;
cream - 0.2 l .;
refined oil for frying;
black pepper and salt for taste.

Cooking process:

Any recipe that includes chicken hearts should begin with pre-treatment of the meat product. That is why culinary specialists recommend first pouring hearts with warm water for 30-40 minutes to make it easier to clean them from films and blood. Put a small saucepan of salted water on the fire and bring it to a boil, and then boil the hearts in it for 20 minutes.
Pick up mushrooms for cooking such a dish should be to your liking. Champignons are ideal for those who do not like to mess with mushrooms, but with no less success, you can supplement the hearts with oyster mushrooms, porcini mushrooms, russula, boletus and even boletus. In any case, the mushrooms must be thoroughly washed, peeled and thrown into a colander, and then coarsely chopped. Small items can be left as is.
Free the onion from the husk, rinse and cut into half rings. Mushrooms should be fried in hot sunflower oil so that they become rosy and beautiful. Fry foods until the liquid has completely evaporated from them. Then just pour the chopped onion onto the frying surface and cook everything together for another 9 minutes.
Boiled hearts need to be pulled out of the broth, dried, rinsed a few more times, and then added to the mushrooms and onions in the pan. It is not at all necessary to prepare any specific creamy sauce, you can simply pour one glass of heavy cream into the products and mix the fragrant creamy mixture well.
At this stage of cooking, stewed hearts with mushrooms will look like a thick creamy sauce. Season the dish with salt and your favorite spices to taste, and then cover and cook for another 15 minutes over low heat. Creamy Mushroom Chicken Hearts will be ready when the ingredients are soft and tender. Enjoy your meal!

Cooking in a multicooker

Ingredients:

chicken hearts - 0.5 kg;
forest mushrooms or champignons - 0.5 kg .;
onion - 0.1 kg .;
carrot - 0.15 kg;
parsley - 1 bunch;
sour cream - 0.075 l.;
garlic, spices and salt to taste.

Cooking process:

Start by washing the vegetables and mushrooms and then chopping them. The multicooker must be set to the baking mode. You will need it in order to fry the prepared carrots and onions in vegetable oil for 10 minutes under the lid.
Vegetables and mushrooms will release juice during the frying process, add washed chicken hearts to the boiling mixture, mix the food and fry for another 10 minutes. Pour sour cream into bowl. All ingredients in sour cream sauce must be stewed in a special mode for an hour.
The ingredients stewed in sour cream will quickly fill the kitchen with exquisite aromas. As soon as the beep sounds, pour chopped garlic and chopped herbs over the hearts. Serve chicken hearts with mushrooms in a slow cooker with any side dish!

In pots - an exquisite option

Ingredients:

chicken hearts - 0.8 kg;
potatoes - 3 pcs.;
carrots - 1 pc.;
onion - 1 pc.;
hard cheese - 0.1 kg .;
any mushrooms - 0.3 kg .;
spices and salt;
cream - 0.5 cups;
starch - 1 teaspoon.

Cooking process:

This simple recipe for chicken hearts with mushrooms is sure to please. Offal must be washed under running water, cut off unnecessary parts and films, and then sent to gild in hot sunflower oil, generously salted and flavored with your favorite spices. Mushrooms also need to be washed, dried and fried in a separate pan. Lay the hearts at the very bottom of the prepared pots, and also make it one layer of mushrooms.
Carrots, onions and potatoes also need to be peeled, washed and cut. Potatoes can be turned into neat cubes and immediately sent to pots, and the rest of the vegetables should first be browned on a frying surface. When all the ingredients have taken their place in the pots, you will need to prepare a filling of starch, cream and spices, as well as finely grate hard cheese.
Pour the products with cream sauce, sprinkle with cheese, cover and put in a preheated oven for 30 minutes at 180 degrees. Now you know that cooking chicken hearts with mushrooms in pots is very simple. Enjoy your meal!

In sour cream sauce

Ingredients:

chicken hearts - 0.6 kg;
any mushrooms - 0.3 kg .;
onions - 0.2 kg;
Provence herbs and salt to taste;
onion greens - 1 bunch;
sour cream - 0.2 kg;
frying oil.

Cooking process:

Like any other recipe with chicken hearts, this option for preparing a hearty second course begins with pre-treatment of the hearts. Wash them thoroughly and cut in half.
It is very convenient if you have ready-made semi-finished products from forest mushrooms or ordinary champignons. They need to be crushed, cut into large cubes. Onions should also be peeled and cut into small cubes for frying.
To speed up the cooking process, it is better to immediately place two pans on the fire. In one you need to fry the hearts, and in the second - mushrooms with onions. This should take 10-15 minutes. Salt the hearts and season them with herbes de Provence to taste, then mix well. Now the mushrooms can be shifted to the hearts, pour in the sour cream, evenly distribute it over the pan, turn the heat to a minimum and simmer for 7 minutes. Before serving, ready-made chicken hearts with mushrooms in sour cream should be sprinkled with chopped green onions. Enjoy your meal!

I propose to cook a tasty and satisfying second course - pork heart with mushrooms. Appetizing food is perfect for lunch or dinner. It is advisable to prepare mashed potatoes or your favorite porridge for such a dish. Get a complete lunch or dinner. You can serve a salad of fresh or pickled vegetables.

Cooking a pork heart is easy and simple if your kitchen has a pressure cooker. With such an assistant, the meat is soft and tender. If your slow cooker does not have a pressure cooker function, simply increase the cooking time. As a result, you will get the same result.

Take the following products: pork heart, onion, mushrooms, tomato paste, wheat flour, sunflower oil, broth, bay leaf, salt, ground black pepper.

Rinse the pork heart well. Place in the multicooker bowl. Pour water to cover the heart. Add some salt, bay leaf. We close the lid. We start the program "stewing / meat" for 40 minutes. After the heart is washed, cut into strips. We will use some of the broth in the next steps.

In sunflower oil, fry the chopped onion for about 3-5 minutes on the "frying" mode.

Dip each piece of heart in flour and add to the multicooker bowl. Fry together with onions for about three more minutes and turn off the "frying" mode.

We wash the mushrooms, peel them, cut them in half. Add to heart.

Mix tomato paste with broth, you can use water, pour into a bowl. Add salt, pepper, bay leaf. We mix. Close the lid tightly and start the "stewing / meat" program for 20 minutes.

Let's take a look at the hearts first. We wash them to clean their surface, and after that we cut off large pieces of fat from each heart (you can leave a little, so the hearts will only taste better) and the processes of the vessels. Next, cut them in half and remove the blood clots.

We shift the cleaned hearts into a colander and rinse well again to remove any remaining blood. Let the water drain.

Pour a little oil into a well-heated pan and lay out the hearts. Stirring occasionally, simmer them for about 15 minutes. During this time, the liquid that will be released from the hearts should almost completely evaporate.

In the meantime, peel the onions from the husk and cut into cubes or half rings. Garlic, also pre-peeled, finely chopped or passed through a special press.

Add the onion to the hearts and continue to simmer the components of the dish together for another 5 minutes. If there is not enough liquid in the pan and the onion starts to burn, then add a little water.

Mushrooms (we have royal champignons, but regular ones are also suitable, and, if desired, you can use forest mushrooms that need to be boiled beforehand), cut into oblique segments or regular slices and add to the pan with hearts and onions. Then we fall asleep spices: dried herbs (choose their quantity and type to taste), salt and pepper. We stir.

And simmer for another 5 minutes or until all the ingredients have reached the desired softness.

Mix sour cream with flour and put in a pan, then pour garlic.

Mix well and simmer chicken hearts with mushrooms in sour cream until it thickens (just bring to a boil and boil for a couple of minutes). If needed, you can add a little water at this stage to bring the sauce to the desired thickness. At the very end, before turning off the heat, we take a sample and bring our gravy to the perfect taste.

Chicken hearts with mushrooms in sour cream are ready!

Serve with buckwheat or any side dish of your choice.

The taste of mushrooms and chicken hearts is a very harmonious and original combination. This dish is perfect as a gravy for buckwheat, or pasta. Let's find out how to cook chicken hearts with mushrooms and feed the family deliciously.

Chicken hearts with mushrooms in a creamy sauce

Ingredients:

chicken hearts - 500 g;
fresh mushrooms - 300 g;
sour cream - 100 ml;
dill greens;
vegetable oil - for frying;
spices.

Cooking

We clean the hearts from films and vessels, cut across into thin slices and fry in a pan in vegetable oil until the blood disappears. Then add chopped mushrooms to the meat, sauté everything together for several minutes, salt and pepper to taste. Dilute sour cream with water to the consistency of cream, pour hearts, cover the pan with a lid and simmer over low heat for 10-15 minutes. At the end of cooking, sprinkle the dish with chopped dill and serve chicken hearts with mushrooms in sour cream to the table with potatoes.

Chicken hearts with mushrooms in a slow cooker

Ingredients:

chicken hearts - 500 g;
mushrooms - 500 g;
onion - 1 pc.;
cream 30% - 0.5 tbsp.;
light mayonnaise - 1 tbsp. a spoon;
spices;
thyme, suneli hops - to taste.

Cooking

We wash the hearts with running water, cut off the fat from them, cut them into halves and transfer them to the multicooker pan. Finely chop the mushrooms and add to the meat. We clean the onion, finely chop and add to the meat with mushrooms. Sprinkle everything with salt to taste, pour cream and season with pepper. After that, add a little thyme, suneli hops, and set the “Extinguishing” mode on the device and cook for about an hour. Put the finished dish on a beautiful plate, sprinkle with fresh herbs, and serve.

Recipe for chicken hearts with mushrooms

Ingredients:

chicken hearts - 500 g;
mushrooms - 300 g;
onion - 1 pc.;
sour cream - 2 tbsp. spoons;
carrots - 1 pc.;
leek - 20 g;
olive oil - 5 ml;
spices.

Cooking

We thoroughly wash the hearts, remove excess fat, films and cut in half. My mushrooms and cut arbitrarily. We clean the onion, chop it in half rings and sauté in olive oil until golden. Then add chicken hearts and mushrooms to it and simmer them for 10 minutes. Next, throw in the grated carrots, mix and season with salt and pepper. Following the seasonings, put the required amount of sour cream or thick yogurt. Mix everything thoroughly, cover the pan with a lid and let the dish stew for a few more minutes until fully cooked. Now sprinkle everything with green onions and serve!

Delicious, simple and budget dish for lunch or dinner. Chicken hearts with mushrooms in sour cream sauce are ideal for pasta, rice, buckwheat, and especially mashed potatoes. If you manage to buy large quality chicken hearts, be sure to try cooking them according to this recipe - very tasty.

To prepare chicken hearts with mushrooms, prepare all the products on the list. Peel onions, garlic, clean mushrooms with a hard kitchen sponge, wash chicken hearts, herbs and rosemary under running water, dry.

Finely chop the onion.

Mushrooms cut into small slices.

Heat vegetable oil in a frying pan, put onions and mushrooms, fry them over low heat for 5 minutes.

Cut off the capillaries and excess fat on the hearts.

Add the hearts to the pan, cover and simmer over low heat for 10 minutes.

Add the rosemary and crushed garlic to the pan and continue to cook for another 5 minutes.

To prevent sour cream from curdling when added to the pan, pour 3-4 tablespoons into it. water, salt, pepper, mix until smooth.

Pour the sour cream into the pan and simmer the dish over low heat for no longer than 10 minutes. Salt the dish, pepper it, taste it. If desired, you can add a little lemon juice to the dish.

Catch the garlic and rosemary from the pan, chop the herbs, add to the pan, mix. Turn off the stove, cover the pan with a lid and let the finished dish brew for 10 minutes before serving.

Chicken hearts with mushrooms are ready. Simple and very tasty. With mashed potatoes - incomparable)))