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Name: Chicken Livers and Mushroom Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Red wine; 1/2 c Beef stock or bouillon; 1/2 lb Mushrooms; sliced; Salt and pepper; 2 tb Cornstarch; 1 md Onion; chopped finely; 2 tb Fresh parsley chopped; 1 lb Chicken livers; cut into; 4 tb Butter; 1/2 pk Filo leaves; cut in half

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INGREDIENTS

1/2 c Red wine
1/2 c Beef stock or bouillon
1/2 lb Mushrooms; sliced
Salt and pepper
2 tb Cornstarch
1 md Onion; chopped finely
2 tb Fresh parsley ; chopped
1 lb Chicken livers; cut into
4 tb Butter
1/2 pk Filo leaves; cut in half

Servings

INSTRUCTIONS

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

NOTES

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Chicken Livers and Mushroom Rolls

1/2 c Red wine
1/2 c Beef stock or bouillon
1/2 lb Mushrooms; sliced
 Salt and pepper
2 tb Cornstarch
1 md Onion; chopped finely
2 tb Fresh parsley chopped
1 lb Chicken livers; cut into
4 tb Butter
1/2 pk Filo leaves; cut in half

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 <bobbi744@sojourn.com> on Aug 05, 1997

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Nutrition

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Serving Size: 1 Serving (988g)
Recipe Makes: 1 Servings

Calories: 697
Calories from Fat: 421 (60%)

Amt Per Serving		% DV

	Total Fat 46.8g	62 %
	Saturated Fat 29.2g	146 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 2g
Cholesterol 122mg		38 %
Sodium 1460.2mg		50 %
Potassium 647.3mg		17 %
Total Carbohydrate 25.5g		7 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 19.7g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 697

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