Chicken livers and mushroom rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; chopped finely |
| ½ | pounds | Mushrooms; sliced |
| 4 | tablespoons | Butter |
| 1 | pounds | Chicken livers; cut into bite size pieces |
| Salt and pepper | ||
| ½ | cup | Red wine |
| ½ | cup | Beef stock or bouillon |
| 2 | tablespoons | Fresh parsley; chopped |
| 2 | tablespoons | Cornstarch |
| ½ | pack | Filo leaves; cut in half lenghtwise |
Directions
In large skillet, saute onion and mushrooms in butter until limp. Add chicken livers, cut in bite-size pieces. Saute until brown. Add salt, pepper, wine, stock and parsley. Simmer for 5 minutes. Pour off some of juice and reserve. Add 2 Tbsp. cornstarch to reserved juice in a cup and make smooth paste. Add to chicken livers, stirring constnatly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mixture at one end of filo. Fold over sides and roll up. Can freeze or chill until time to serve. Once ready to bake - heat oven to 375 F. Bake for 20 minutes on cookie sheet.
MC formatting by bobbi744@...
NOTES : Can easily double.
Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by Roberta Banghart <bobbi744@...> on Aug 05, 1997