Mushrooms Stuffed With Liver
|Large mushrooms||1 Pound|
|Chicken livers||1⁄2 Pound|
|Minced onion||1 Tablespoon|
|Cream cheese||3 Ounce, softened (1 Package Of 3 Ounce)|
|Powdered tarragon||1⁄4 Teaspoon|
|Black pepper||To Taste|
1. Remove and chop the mushroom stems. In a skillet heat three tablespoons of the butter, add the mushroom caps and saute five minutes, turning frequently. Remove to a platter.
2. Add the remaining butter to the pan and cook the chicken livers, mushroom stems and onion until the livers are lightly browned. Chop the livers very fine and cool the mixture.
3. Cream the cheese, add the liver mixture and season with the tarragon, salt and pepper. Pile the mixture into the mushroom caps and chill thoroughly.