How to cook chicken hearts with champignons

Almost everyone likes dishes made from chicken hearts with champignons. These products can be bought at any store, they are inexpensive, and from them you can cook many delicious goodies to quickly and nourish the family.

We offer several recipes for preparing delicious dishes from hearts and mushrooms, which go well with any side dish.

Salad with hearts, mushrooms, cheese and yogurt

Salad with hearts and champignons is perfect for evening dinners or for festive feasts. The main thing in the preparation is to thoroughly clean the hearts of the films and blood that is collected inside.

• 600 g of hearts and champignons each;
• 1 onion white;
• 1 bunch of parsley;
• 50 g of feta cheese;
• 200 ml of ordinary yogurt;
• 2 cloves of garlic;
• 5 pieces. boiled eggs;
• Salt and vegetable oil.

Salad of chicken hearts and champignons is prepared according to the recipe with a phased description.

1. To begin, cut the hearts lengthwise into 4 parts (it turns straws).
2. Pour plenty of water and rinse thoroughly with blood and remove the film.
3. Fill the hearts with water, add salt and let it boil, boil for 20 minutes. over low heat.
4. Dice the mushrooms, peel the onions and also dice them.
5. Pour a little oil into a hot pan, add sliced ​​garlic and fry for 3-4 minutes.
6. Carefully remove the garlic and discard, and put the onion and mushrooms in the oil.
7. Fry over medium heat for 10 minutes, put in a salad bowl without oil and let cool.
8. Cut the boiled eggs, then the hearts into cubes, mix with mushrooms and onions.
9. Make a sauce of cheese, yogurt and chopped herbs, season the salad and mix well (add salt if necessary).

Heart salad with champignons and beans

This version of a salad of hearts with champignons will diversify your everyday menu, and will also always look worthy on the table in special events. The dish is hearty, original and, of course, delicious.

• 400 g of champignons;
• 300 g of hearts;
• 200 g of green beans;
• ½ part red and yellow bell pepper;
• 300 g canned sweet corn;
• 100 ml of soy sauce;
• 3 tbsp. l lemon juice;
• 1 tsp liquid honey;
• Salt and vegetable oil.

Take a note of the recipe for making a salad of chicken hearts with mushrooms and beans - you will not regret it.

1. Combine liquid honey, ½ soy sauce and lemon juice, whisk with a whisk.
2. Remove the film from the hearts, cut them into pieces and rinse thoroughly with your hands in plenty of water 2-3 times.
3. Put the hearts in the prepared sauce, mix and leave for 40 minutes.
4. On high heat, fry the beans until soft (about 5-7 minutes).
5. Add chopped bell pepper, sauté for 3-5 minutes, put in a salad bowl and let cool.
6. Put the hearts in a frying pan with oil, pour half the marinade and fry for 15 minutes.over low heat with constant stirring.
7. In a separate frying pan, sauté the mushrooms cut into cubes for 10 minutes.
8. Put all the fried ingredients in a salad bowl, add the corn, pour the remaining soy sauce, mix and serve.

Chicken hearts with mushrooms cooked in sour cream

Chicken hearts with champignons, cooked in sour cream - a harmonious combination of products. The dish is so easy and simple to make that any cook can cope with it.

• 700 g of chicken hearts;
• 500 g of champignons;
• 2 onions;
• 250-300 ml of sour cream;
• 1 bunch of green dill;
• ½ tsp ground curry;
• Vegetable oil and salt.

The recipe for chicken hearts with mushrooms fried in sour cream is described in detail.

1. Cut the hearts in half, rinse with plenty of water, remove the film.
2. Peel the mushrooms, wash and cut into thin strips.
3. Remove the top layer from the onion, rinse and finely cut into cubes.
4. Rinse the greens in water, dry by laying on a paper towel and then finely chop.
5. Heat 50 ml of vegetable oil in a pan, put chopped hearts and fry over medium heat for 15 minutes. to a pleasant golden crust.
6. Separately, fry onion in a small amount of oil.
7. Add mushroom straws to the onion, fry for 10 minutes.
8. To the hearts add curry, salt to taste, mix, add onions and mushrooms, mix again.
9. Pour sour cream, mix, cover and simmer for 10 minutes. Sprinkle with herbs and spread in serving plates to serve.

Cream stewed hearts with champignons and onions

Hearts with champignons stewed in cream in a pan do not claim sophistication for special occasions. However, for a simple family dinner, this dish is just right.

• 500 g of hearts;
• 600 g of champignons;
• 2 onions;
• 100 ml cream;
• Salt;
• 1 tbsp. l provencal herbs;
• Ground pepper;
• Lettuce - for serving.

The proposed recipe with a photo of cooking chicken hearts with champignons will be of help to those who are just starting their culinary experience.

Creamy chicken hearts with champignons, baked in cream

Chicken hearts with champignons, baked in cream - a tasty and quick dish to prepare. It is worth your home only once to try it, and they will ask him again and again.

• 700 g of chicken hearts;
• 400 g of potatoes;
• 500 g of champignons;
• 2 onion heads;
• 200 ml cream;
• 200 g of any hard cheese;
• 1 pinch of thyme, ground black pepper, basil and oregano;
• Salt;
• 1 tbsp. l butter.

1. Peel the potatoes from the top layer, rinse thoroughly and cut into strips.
2. Remove the film from the mushrooms, rinse and cut into 4 parts.
3. Remove the husk from the onion, cut into thin half rings.
4. In a deep enameled bowl, mix the mushrooms, potatoes and onions.
5. Cut the hearts in half, rinse thoroughly with blood, remove the film, lay out to the mushrooms.
6. Salt the whole mass to taste, pepper, add seasonings and mix thoroughly with your hands.
7. Smear the baking dish with butter, put the mushrooms, potatoes and hearts, enter the cream, which when heated will spread over the dish and give it a gentle creamy taste.
8. Sprinkle the surface of the dish with grated cheese, cover with food foil on top, put in the oven preheated to 180 ° C and bake for 60 minutes.
9. Then remove the foil and put the mold in the oven again, so that the surface of the dish is covered with a golden brown, which will take about 10 minutes.

Cooked chicken hearts with champignons in a slow cooker

Another option that even choosy gourmets will like is chicken hearts with champignons, cooked in a slow cooker. Simple products and home-made equipment help make a family dinner truly fantastic.

• 700 g of hearts;
• 500 g of champignons;
• 1 carrot;
• 2 onion heads;
• 3 cloves of garlic;
• 4 tbsp. l sour cream;
• Salt to taste;
• 3 tbsp. l vegetable oil.

The recipe for chicken hearts with champignons is described in detail below.

1. Rinse the hearts, remove the film, grease, cut into 4 parts and rinse thoroughly in water.
2. Peel the onion, chop into cubes, turn on the slow cooker, set the mode to "Frying".
3. Pour in the oil, add the onion and fry for 3-4 minutes.
4. Peel the carrots, rinse, cut into small cubes and add to the onion, fry for 10 minutes.
5. Add hearts and fry until they turn light brown.
6. Peel the mushrooms, rinse and cut into strips, add to the hearts and fry for 10 minutes, with constant stirring.
7. Salt, if there is little liquid left in the multicooker, pour 100 ml.
8. Close the lid, set the "Extinguishing" mode and set 60 minutes. time.
9. In 10 minutes until ready, open the crock-pot, add chopped garlic, sour cream and mix.
10. Close the lid and wait for the beep, serve hot.

Braised chicken hearts and stomachs with garlic in sour cream

If you are interested in cooking chicken stomachs and hearts, stewed with mushrooms in sour cream, then this option is for you. Such a simple but very tasty dish will surely appeal to all members of your family.

• 500 g of hearts and stomachs;
• 500 g of champignons;
• 2 onion heads;
• 3 cloves of garlic;
• 200 ml of sour cream;
• Salt, ground pepper mixture and nutmeg - to taste;
• Dill greens;
• Vegetable oil.

1. Peel the stomachs and hearts, cut them into pieces and rinse thoroughly.
2. Boil in salted water for 40 minutes, put in a colander and rinse under running water.
3. Peel the onion, cut into thin rings and fry in oil until transparent.
4. Peel the mushrooms, cut into thick strips, add to the onion and simmer for 15 minutes under a closed lid (so that the liquid does not evaporate).
5. Add the giblets to the mushrooms, then pour in the sour cream.
6. Salt, pepper and add nutmeg, mix.
7. Simmer for 20 minutes under a lid over low heat, add chopped garlic and dill, mix and turn off the heat - the dish is ready!