Sautéed Chicken Livers, Bacon and Onions

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 1 pint of chicken livers, cleaned
 * ½ lb bacon, crisp
 * 2 medium onions
 * ½ to ¾ cup cooking sherry
 * 1 teaspoon kosher salt
 * 1 tablespoon fresh parsley, finely chopped
 * 3 tablespoons vegetable oil
 * 2 tablespoons sweet butter
 * ¼ teaspoon freshly cracked black pepper]
 * a dash of sweet Hungarian paprika
 * 1 cup mushrooms, sliced
 * ¾ lb linguine pasta, cooked al dente
 * a sprinkling of grated parmagana cheese (optional)

Directions

 * 1) Fry the bacon in a pan until crisp.
 * 2) Remove and drain on paper towel.
 * 3) Place the vegetable oil in a non stick large pan.
 * 4) Add the onion slices into the pan and saute until the onions become translucent.
 * 5) Add the chicken livers into the pan and cook until the livers show no signs of blood.
 * 6) Add in the seasoning, mushrooms and sherry.
 * 7) Continue cooking tossing frequently until the mushrooms begin to soften.
 * 8) Re-season if necessary.
 * 9) Reduce the sauce so that it thickens slightly.
 * 10) Place the cooked pasta in the bottom of a large pasta bowl.
 * 11) Toss the pasta with the butter to coat evenly.
 * 12) Pour the chicken livers and it's sauce over the center of the pasta.
 * 13) Break the crisp bacon into bite size pieces and place them over the livers.
 * 14) Sprinkle the entire serving dish including the edges of the dish with some more of the freshly chopped parsley.
 * 15) Serve immediately with hot Italian bread and your favorite red wine. Mmm.