Mushroom sauce with chicken liver

Ingredients

• 40 g Champignons
• 30 g Chicken liver
• 150 ml Low fat milk
• 30 g Sour cream, light
• 10 g Parsley, fresh
• 10 g Oat flour
• 0.1 g Salt
• 3 g Oilve oil

Method

1. Sauté the mushrooms in a little oil and then fry them.
2. Sprinkle with flour, fry until browned and add enough water to cover. Bring to the boil, then blend.
3. Add the chicken livers, bring to the boil, blend if necessary.
4. Enrich with sour cream, sprinkle with parsley greens.