Chicken-liver stuffed mushrooms

Recipe

Clean the mushrooms, keeping the stalks on one side. Brown the caps quickly in the butter and season. Clean the chicken livers and chop them with the mushroom stalks, garlic, shallots and parsley. Soften the garlic and shallots in half the butter and add the chopped mushrooms, thyme and bay leaf. Once the juices from the mushrooms have started to run, add the chicken livers and sauté quickly (they should not be completely cooked through), season and remove from the heat. Stuff the mushrooms with the chicken-liver mixture and place in a buttered ovenproof dish. Add a knob of butter and cook in a medium-hot oven for 15 minutes. Whilst the mushrooms are cooking, clean the spinach and rinse thoroughly in several changes of water. Cook with 25 g butter for around 20 minutes in a large saucepan (do it in two batches if necessary). Do not add water. Once the spinach has wilted, season with salt and pepper and add a pinch of nutmeg. Keep warm. Press the spinach thoroughly through a sieve until dry, mix with the rest of the butter and arrange the mushrooms on top. Serve hot.