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Ingredients
- 24 lrg mushroom caps
- 2 Tbsp. chopped onion
- 1 can water chestnuts (6 ounce.) liquid removed and chopped
- 6 ounce softened cream cheese
- 1/4 lb bacon (about 7 slices) diced
- 1/2 lb chicken livers
- 1 Tbsp. soy sauce
- 1/4 tsp crushed red chile flakes
Directions
- Remove the stems from the caps and mince them. In a skillet, fry the bacon till just about crisp and then remove with a slotted spoon. Set aside. To the drippings in the skillet, add in the chicken livers and saute/fry them till cooked through. Remove with a slotted spoon and then mince once they are cold sufficient to handle. While they are cooling, add in the onion to the skillet and cook it till it is soft. Add in the soy sauce, red chile flakes and waterchestnuts to the skillet. Stir to combine and then add in the bacon, chopped livers and the cream cheese. Cook and stir to heat the cheese and the mix is creamy. Remove from the heat and fill the caps. Place them on a greased baking sheet and bake at 350 for 15 min if you want the warm, but they are equally good served chilled as an appetizer.
- Rayna Says: Do not go "Yuck Liver!" yet! The liver taste is very mild in these caps and the other flavours so good which you forget you are eating liver! The combination of flavours is amazing and I like these sprinkled with a little extra soy sauce. They are equally good warm or possibly cool.
- Yield 24
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