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1
Thoroughly heat a large saute or frying pan.
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2
Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base.
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3
Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes.
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4
Remove and keep hot.
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5
Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings.
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6
Cook very gently indeed for 15 to 20 minutes until beautifully softened.
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7
Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper.
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8
Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot.
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9
Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within.
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10
Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream.
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11
Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened.
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12
Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables.
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13
Check seasoning and serve without delay.
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14
Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce.
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15
More substantially, you could substitute rice or thin ribbons of pasta for the bread.
