Chicken Livers And Mushroom Rolls Recipe
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
- 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.
- NOTES : Can easily double.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1099g | |
| Calories 1222 | |
| Calories from Fat 618 | 51% |
| Total Fat 69.72g | 87% |
| Saturated Fat 36.66g | 147% |
| Trans Fat 0.32g | |
| Cholesterol 1687mg | 562% |
| Sodium 1111mg | 46% |
| Potassium 2163mg | 62% |
| Total Carbs 39.67g | 11% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.67g | 6% |
| Protein 87.5g | 140% |
