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Print this Recipe    Chicken Livers 13

CHICKEN LIVER, BACON AND MUSHROOM TOASTS

2 rashers smoked streaky bacon, rind removed
2 large flat field mushrooms
200 g / 7 oz fresh chicken livers
2 spring onions, trimmed
25 g / 1 oz butter
2 thick slices bread
1 Tbsp Dijon mustard
3 Tbsp creme fraiche

Preheat the grill. Snip the bacon into short strips and chop the
mushrooms into large chunks. Trim any stringy bits from the chicken
livers and cut the livers into bite-sized pieces. Slice the spring
onions.

Melt the butter in a frying pan. Add the bacon strips and cook,
stirring, for 5 minutes until they begin to brown. Stir in the
chopped mushrooms and continue to cook over a high heat for a
further 3 minutes until the mushrooms soften and start to brown.
Push the mushrooms and bacon to one side in the pan.

Add the chicken livers to the frying pan and cook for 2 - 3 minutes,
stirring, until just cooked. Meanwhile toast the bread under the
grill. Remove the pan from the heat, stir in the mustard and creme
fraiche and mix well. Spoon the creamy chicken livers, bacon and
mushrooms over the hot toast and serve.

Serves 2.

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