Chick­en Liv­ers with Mush­rooms on Toast

(serves 4)

2 tbsps butter

1 pound chest­nut mushrooms

1 banana shal­lot, minced

3 cloves gar­lic, minced

2 tbsps Madeira

1 dozen chick­en liv­ers, trimmed of all fat and sinews

3 tbsps single/light cream

sea salt and fresh black pep­per to taste

4 slices sour­dough toast

hand­ful chives, minced, to garnish

Melt the but­ter in a heavy fry­ing pan and fry the mush­rooms and shal­lot until nice­ly soft­ened.  Add gar­lic and soft­en as well.  Add chick­en liv­ers in a sin­gle lay­er, and cook, turn­ing occa­sion­al­ly, until just bare­ly cooked, but still pink inside (the out­sides will brown on con­tact with the hot met­al).  Add cream and sea­son to taste.  Pile onto toast and scat­ter chives over.  Serve hot.