Mushroom Recipes

Chicken hearts with mushrooms

These chicken hearts are full of protein and healthy fats and are so flavorful! Pair them with mushrooms for a quick and easy, healthy meal.

Chicken hearts are super nutritious organ meats (also known as offal meat) that have great health benefits. Other organ meats include beef heart, chicken or beef liver, and gizzard.

Chicken and mushrooms taste incredible when paired together. Each serving contains only 3 net carbs and 18g of healthy fats, which will keep you full for a long time. Chicken hearts are also a great source of protein that can be enjoyed by the whole family. They are also perfect for those on a weight loss or low carb diet!

Cuisine: African

Prep Time: 10minutes minutes

Cook Time: 35minutes minutes

Total Time: 45minutes minutesThis recipe calls for a few simple ingredients you may already have on hand in your pantry. The ingredients you will need to make this tasty meal are:

• Raw chicken hearts: I like to slice each piece so it cooks through quickly.

• Mushrooms: Any mushroom, such as baby bella or portobello, would taste delightful in this dish. I prefer sliced mushrooms for this recipe to ensure a balanced bite.

• Spices: Bouillon powder, coconut aminos, cayenne pepper, salt. You can omit the coconut aminos or substitute it with soy sauce.

• Other ingredients used: Olive oil, one small onion, and garlic.

Servings: 4

How To Make Chicken Hearts

This recipe is super easy to make and requires just a few simple steps:

1. Slice each piece of chicken heart into two and wash under running water. Pat dry lightly with paper towels.

2. Sauté onions and garlic in olive oil in a large pan on medium heat. Add the chicken and spices.

3. Stir and cook till no longer pink. The chicken hearts will release a lot of water while being cooked.

4. Add the mushrooms and coconut aminos and simmer until it is done (roughly 10 minutes).

   What Can I Eat It With?

   This nutritious recipe goes great with grains like rice and quinoa. For a low-carb option, serve with cauliflower rice or shirataki noodles. Chicken hearts also pair well with a side of vegetables like green beans : 189kcal

• Do not cook the chicken hearts too long, as this can make them tough and overly chewy.

• After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water, so it cooks a little longer.

• If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with 2 tablespoons of water and pour it into the sauce. Let it cook for 2-3 minutes.

Variations

• You can top this dish with some fresh herbs to provide flavor and a nice pop of color. I like to use cilantro or parsley. You can also add dried herbs if that is what you have on hand.

• Add scotch bonnet pepper or habanero pepper for more heat.

• Mix and match your vegetables! Mushrooms are a staple for this dish, but it also tastes incredible paired with other vegetables like spinach, kale, asparagus, or zucchini.

• You can use your favorite spices or experiment with others, such as chili flakes, garlic powder, or black pepper.

Ingredients

• ▢1 lb chicken hearts

• ▢8 oz mushrooms

• ▢2 tablespoon olive oil

• ▢½ onion

• ▢2 cloves garlic

• ▢1 teaspoon bouillon powder

• ▢½ teaspoon cayenne pepper

• ▢2 tablespoon coconut aminos substitute with soy sauce

• ▢1 teaspoon salt or to taste

Instructions

• Slice the chicken hearts into two and wash thoroughly under running water.

  1 lb chicken hearts

• Add olive oil to a pan, then add the onions and garlic, and stir till translucent.

  2 tablespoon olive oil,½ onion,2 cloves garlic

• Add the chicken hearts and spices.

  1 teaspoon bouillon powder,½ teaspoon cayenne pepper,1 teaspoon salt

• Stir and cook till the chicken hearts are no longer pink. The chicken hearts will release a lot of water while being cooked.

• Add the mushrooms and coconut aminos and simmer till done.

  8 oz mushrooms,2 tablespoon coconut aminos

Notes

This recipe serves 4 and contains 3 net carbs per serving.

• Do not cook the chicken hearts too long as this can make it tough and overly chewy.

• After adding the mushrooms, if the liquid has reduced, you can add about ¼ cup of water so it cooks a little longer.

• If you want to thicken the sauce, you can make a slurry. Mix 1 tablespoon of arrowroot powder with two tablespoons of water, and pour it into the sauce to thicken it. Let it cook for 2-3 minutes.

• The chicken hearts will release a lot of water while being cooked.

• Add as much or as little cayenne pepper as you like!

• Top with fresh herbs for flavor and a nice pop of color.

• Throw in extra vegetables like asparagus, zucchini, spinach, or kale.

Nutrition

Calories: 251kcal | Carbohydrates: 4g | Protein: 20g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 154mg | Sodium: 799mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 7mg