This sauce is amazing over pappardelle, scooped over rice or baked potatoes, or reduced, thickened, and (using a blender) made into a dip, using crostini to scoop it up.
Creamy Chicken Livers and Morels
1/2 pound wild morels (or other wild mushrooms)
1/2 pound chicken livers
All-purpose flour, for dusting
Salt and pepper
Pinch of cayenne
1 tablespoon olive oil
2 tablespoons butter
2 large shallots, finely diced
1/4 cup dry sherry
1 to 2 cups chicken stock (or mushroom stock)
1/2 cup crème fraîche
4 egg yolks
3 tablespoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons chopped fresh tarragon
1 tablespoon chopped parsley
1 tablespoon finely cut chives
2 ounces thinly sliced prosciutto, cut into 1/2-inch ribbons
Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside.
Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
Add sherry and cook for a minute or so, then add chicken stock. Bring to a simmer and add previously-browned liver. Cook for about 5 minutes. It may look quite saucy. Add more chicken stock, if necessary, or reduce if you’d like it more reduced. Taste and adjust seasoning. Stir in crème fraîche and turn off heat. Scatter prosciutto ribbons on top, and serve immediately.