This is a print preview of "Chicken Livers And Mushroom Rolls" recipe.

Chicken Livers And Mushroom Rolls Recipe
by Global Cookbook

Chicken Livers And Mushroom Rolls
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  Servings: 1

Ingredients

  • 1 med Onion, minced finely
  • 1/2 lb Mushrooms, sliced
  • 4 Tbsp. Butter
  • 1 lb Chicken livers, cut into bite size pcs Salt and pepper
  • 1/2 c. Red wine
  • 1/2 c. Beef stock or possibly bouillon
  • 2 Tbsp. Fresh parsley, minced
  • 2 Tbsp. Cornstarch
  • 1/2 pkt Filo leaves, cut in half lenghtwise

Directions

  1. In large skillet, saute/fry onion and mushrooms in butter till limp. Add in chicken livers, cut in bite-size pcs. Saute/fry till brown. Add in salt, pepper, wine, stock and parsley. Simmer for 5 min. Pour off some of juice and reserve. Add in 2 Tbsp. cornstarch to reserved juice in a c. and make smooth paste. Add in to chicken livers, stirring constnatly. Make smooth gravy. Prepare filo leaves. Place small amount of liver mix at one end of filo. Fold over sides and roll up. Can freeze or possibly refrigeratetill time to serve. Once ready to bake - heat oven to 375 F. Bake for 20 min on cookie sheet.
  2. NOTES : Can easily double.