← All recipes

Chicken Livers and Mushroom Rolls

Make Chicken Livers and Mushroom Rolls at home with Butter, Chicken Livers Cut Into Bite Size, and Beef Stock Or Bouillon. Keep it handy for the next time you cook it.

Ingredients

• 4 tbsp
• 1 lb
• 1/2 cup

Method (preview)

1. 1

   In large skillet, saute onion and mushrooms in butter until limp.

2. 2

   Add chicken livers, cut in bite-size pieces.

3. 3

   Saute until brown.

4. 4

   Add salt, pepper, wine, stock and parsley.

5. 5

   Simmer for 5 minutes.

6. 6

   Pour off some of juice and reserve.

7. 7

   Add 2 Tbsp. cornstarch to reserved juice in a cup and make smooth paste.

8. 8

   Add to chicken livers, stirring constnatly.

9. 9

   Make smooth gravy.

10. 10

    Prepare filo leaves.

11. 11

    Place small amount of liver mixture at one end of filo.

12. 12

    Fold over sides and roll up.

13. 13

    Can freeze or chill until time to serve.

14. 14

    Once ready to bake - heat oven to 375 F. Bake for 20 minutes on cookie sheet.