1 tablespoon butter or oil
2 to 3 Xerocomellus chrysenteron or X. zelleri, finely chopped
1/2 onion, finely chopped
1 or 2 cloves garlic, minced
4 chicken livers, coarsely chopped
Saute the mushroom and onion in the oil or butter over medium heat until they brown. Add the garlic, turn down to low heat, and saute until it's fragrant. Add the liver, and saute gently until it is set on the outside, and barely done but still moist on the inside. Serve.