Mushroom Heads, Stuffed with Chicken Liver

Remove the skin from the onion, cut it off. Clean the mushrooms, remove the stems. Flatten the heads a little bit on the convex side and hollow them out. Shape mushroom heads in a buttered gratin dish. Cut stems and other mushroom sections into small cubes. Heat oil, sauté half of the onion in it. Add the diced mushroom pieces and sauté until soft. Pour in whipping cream, bring to the boil again briefly. Season with salt and pepper, blend with hand blender. Repeatedly heat oil in a frying pan, sauté remaining onion in it. Add chopped liver and sauté until soft. Season with salt and pepper only at the end.

Add part of the mushroom sauce to the liver form and blend again briefly with a hand blender. Add the minced parsley and fill the mushroom heads with the sauce.

Spread the grated cheese evenly over the filled mushroom caps and bake in the oven at 200 °C for about 20 minutes. Serve the baked mushroom caps with the remaining sauce.

Drink: refreshing beer

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