Liver & Onions Portabella

15 oz Chicken Livers
2 tbsp Butter, unsalted
10 oz Baby Portabella Mushrooms
0.5 medium (2-1/2" dia) Onions, raw
1.2 tbsp Kikkoman Low Sodium Soy Sauce
1 tbsp Flour
1 large clove Elephant Garlic
0.33 1tsp Olive Oil
2 tsp Ground Ginger
2 tsp tobasco
0.5 tbsp Balsamic Vinegar
1 Bay leaf
1 tsp black pepper
0.5 tsp dried basil
~3 cups Water

In a iron skillet, combine water, mushrooms, onion cut into 1/4 inch thick rings, garlic, soy sauce, tobasco, vinegar, ginger, pepper, butter and basil. Bring to boil, cover and cook for 8 minutes. Remove cover, take out garlic, mince it and set aside. Preheat over to 300 Fahrenheit. Bring stove to medium high heat and cook until liquid is nearly gone, so mushrooms and onion are in contact with bottom of skillet (around 15 minutes). Add minced garlic back in as well as olive oil and flour. Mix and leave on heat about 5 more minutes. Remove from heat. Add bay leaf. Position ingredients so they are touching each other. Place livers with all blood that they're packaged in directly on top of ingredients. Cover and bake in oven for 45 minutes. Serve in a bowl.

Serving Size: Makes two hearty bowls worth

Number of Servings: 2

Recipe submitted by SparkPeople user CHASINTHEDRAGON.