1/2 lb Fresh mushrooms, sliced
1/4 c  Butter or margarine
3 tb Flour
1/2 ts Pepper
1 md Onion, chopped
1 lb Chicken livers, halved
1 ts Salt
1/2 ts Thyme

In 2 1/2 quart casserole, combine mushrooms, onion and butter. Cook covered
with lid, at HIGH 3 to 4 minutes, or until onion and mushrooms are tender;
stir once. Stir in livers dredged in flour, salt, pepper and thyme. Cook,
covered, at HIGH 2 minutes and at MEDIUM 5 to 6 minutes, or until liver is
tender, stir twice. Serve, if desired, with rice.