Mushrooms baked with chicken livers
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ingredients
12 pcs fresh mushrooms 2 cloves garlic 60 g butter 6 pcs chicken liver 2 tbsp vermouth a little salt 1 pcs bun a little milk 50 g ham 1 pcs egg yolk 2 tbsp grated hard cheese a little ground black pepper a little butter for rubbing 5 tbsp breadcrumbs
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1.
Cut the mushrooms off the caps, chop them finely and saute them with the pressed garlic in a third of the butter.
2.
Fry the chopped chicken livers in the other third of the butter. Drizzle them with dry vermouth. When a third has evaporated, lightly salt the giblets.
3.
Soak the buns in milk and crumble them with a fork.
4.
Add the stewed mushrooms, diced ham, crumbled and moistened bun, egg yolk and grated cheese. Mix the mixture thoroughly, add salt and pepper to taste.
5.
Fill the mushroom caps with the mixture and place them in a buttered baking dish. Sprinkle with breadcrumbs and drizzle with the remaining melted butter. Bake in a medium oven for 30-35 minutes until golden brown.
