Chicken liver with mushrooms in the oven

Cooking vegetable frying: it will act as a "pillow" for the liver with mushrooms. To do this, peel, rinse and dry onions with carrots. Cut the onion into small pieces, and grate the carrots on a coarse grater. Pour vegetable oil into the pan, heat it up and pour onions. Fry the onion until transparent, stirring occasionally. Then add the grated carrots, stir and continue to fry until soft. At the end of frying, add salt and black pepper to taste to the frying, mix and remove from the stove. We spread the resulting frying in an even layer in a baking dish.

Wash the pan, wipe it and put it back on the stove. Pour in vegetable oil and heat it up. Wipe the champignons with a damp cloth and cut into thin slices. We put them in a frying pan preheated with oil and fry until lightly browned. Then transfer from the pan directly to the carrot layer in the mold. Wash chicken liver, remove all films and veined vessels. We dry the liver on a paper towel, cut into pieces and fry for a couple of minutes in a pan after the mushrooms. Add more vegetable oil if necessary. The temperature of the plate when roasting the liver is high. We achieve the preparation of the upper layer of the liver - inside it must remain raw. As soon as the color of the liver pieces ceases to be pink, add salt, black ground pepper, mix and remove from the stove.

Put the fried liver in a baking dish on top of the mushrooms.

Preparing the fill. Put sour cream in a bowl, break the eggs, add salt and black pepper to taste. Shake well with a fork or whisk. Pour the resulting mass into the liver in the form.

Preheat the oven to 190 degrees and put the dish with the liver in it. We bake for twenty to twenty five minutes. During this time, the liver is completely cooked and saturated with the aromas of roasted vegetables and mushrooms. We take out the cooked liver from the oven, put it on portioned plates, sprinkle with fresh chopped herbs and serve hot.