trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
Mushroom Caps Filled With Chicken Liver Stuffing
You can also turn this appetizer into an entrée. Butterfly chicken breasts, spread the stuffing over the cut surface, and secure the edges with a toothpick. Or, de-bone chicken legs and stuff the cavity, again securing the leg with a toothpick. When buying the ingredients, make sure that you go home with more mushrooms than you think you might need. Some will undoubtedly break when the stems are removed. This recipe has been adapted from the California Culinary Academy.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Makes
12
12 large mushrooms
Oil for sautéing
2 chicken livers
1 green onion, minced (green part only)
1 garlic clove, minced
1/2 tsp grated fresh ginger (chopped works well, too)
2 Tbsp parsley, chopped
2 – 3 Tbsp panko breadcrumbs
2 Tbsp Asiago cheese, grated
salt
pepper
Method/Steps
1. Preheat broiler. Choose mushrooms with large caps.
2. Hold each mushroom by the cap and bend back the stem. It should snap off easily. Combine stems and any broken caps, and chop very finely.
3. Heat oil in a skillet over medium heat. Roughly chop the livers and cook them in the oil until firm, but not fully cooked. Remove livers from pan. Add green onion, garlic, ginger, parsley and chopped mushroom stems to the pan. Cook over high heat until the liquid exuded by the mushrooms is nearly gone. Stir in bread crumbs and remove the pan from the heat. Meanwhile, chop livers very finely, almost to a paste.
4. Season mushroom mixture to taste with salt and pepper. Combine it with chopped chicken liver and stuff the mushroom caps with this mixture. Sprinkle grated Asiago over each mushroom cap. Broil until the cheese has melted, about 5 minutes. Allow to cool slightly before serving.
Wine and Spirits Match
Serve with a glass of your favourite Syrah.