Preparation

• Step 1

  Preheat the oven to broil at 500 degrees Fahrenheit. Place the livers onto a baking sheet in one layer and season with 1 teaspoon of salt on both sides.

• Step 2

  Transfer the livers into the oven and broil for 3 minutes. Remove the baking sheet from the oven and flip the livers. Broil the livers for 3 more minutes until the color of the livers changes from pink to brown. Remove from the oven and set aside.

• Step 3

  Heat a tablespoon of canola oil in a saute pan over high heat and sauté the chicken livers until cooked through, about 5 minutes, working in separate batches if needed. Transfer to a bowl and let the livers rest for 5 minutes. Use a fork or masher to finely chop the livers. Set aside. 

• Step 4

  Make the hard boiled eggs: Gently use a slotted spoon to place 2 eggs into a pot of boiling water. Cook the eggs on an active simmer for 12 minutes. Transfer the eggs and allow them to cool until easy to handle. Peel and finely chop the hard boiled eggs. Set aside.

• Step 5

  Thinly slice half of the mushrooms (½ pound) crosswise. Place a saucepan over medium heat and add 1 tablespoon of canola oil. Once the oil is hot, add the mushrooms and saute until the mushrooms are browned, about 5 to 10 minutes. Season the mushrooms with ¼ teaspoon of salt and stir. Transfer the mushrooms out of the pan and set aside. Finely chop the remaining mushrooms. Add 1 tablespoon of canola oil into the pan over medium heat. Once the oil is hot add the finely chopped mushrooms and saute until the mushrooms are cooked and the liquid has evaporated, about 5 minutes. Add ¼ teaspoon of salt. Mix and transfer to a separate dish.

• Step 6

  Thinly slice 1 ½ onions crosswise. Place a saucepan over medium low heat and add 1 tablespoon of oil into the pan. Once the oil is hot, add the onions into the pan with ¼ teaspoon of salt and saute until the onions are golden brown and tender, about 20 minutes. Transfer the sauteed sliced onions to the dish with the sauteed sliced mushrooms. Finely chop the remaining onions. Add 1 tablespoon to the same pan and place over medium heat. Once the oil is hot, add the chopped onions and ¼ teaspoon of salt. Saute the onions until they are browned, about 8 to 10 minutes. Add the sauteed chopped onions to the bowl with the sauteed chopped mushrooms.

• Step 7

  Add the chopped onions, chopped mushrooms and chopped eggs, and black pepper into the bowl with the chopped liver. Mix well and add 1 tablespoon of canola oil if needed to bind the mixture. Taste for seasoning and adjust as needed.

• Step 8

  Transfer the chopped liver into a serving bowl and sprinkle the sauteed sliced onions and mushrooms on top.

• Step 9

  Serve with rye bread or with matzo.