Chicken Livers and Mushroom Rolls

Title:
Chicken Livers and Mushroom Rolls

Yield:
1 Servings

Categories:
Appetizers,
Chicken,
Mushrooms,
Onions,
Wine




Ingredients:





     1 md Onion; chopped finely


   1/2 lb Mushrooms; sliced


     4 tb Butter


     1 lb Chicken livers; cut into


          -bite size pieces


          Salt and pepper


   1/2 c  Red wine


   1/2 c  Beef stock or bouillon


     2 tb Fresh parsley; chopped


     2 tb Cornstarch


   1/2 pk Filo leaves; cut in half


          -lenghtwise






 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@sojourn.com


 


 NOTES : Can easily double.


 


 Recipe by: R. Banghart Posted to MC-Recipe Digest V1 #722 by Roberta


 Banghart 
on Aug 05, 1997