Sauce alla Caruso

This dish is not so familiar and some people have a horror of liver.  If you are one of these,
give it a try with a smaller amount of chicken livers cut up a little smaller.  It might surprise you
and you might surprise yourself!  This is not actually a sauce but a pair of ingredients to sautée
and add to a pre-existing marinara sauce.   This recipe is to serve four.

Ingredients:
One pound (500 g) of chicken livers, drained and cut into bite-sized pieces
One quarter pound (125 g) mushrooms, sliced thick
Two ounces (30 ml) olive oil
One ounce (30 g) butter
Salt to taste
A quart (liter) of marinara sauce

Method:
In a large skillet, warm the olive oil and butter then sautée the chicken livers until they are cooked
but still pink in the centers.  Remove them to a plate and sautée the mushrooms in batches so as not
to crowd the pan.  Cook them until browned, adding butter and oil sparingly but as needed.  Return
the livers to the skillet and add the marinara sauce.  Bring to a slow boil and simmer for a minute
or two so all is warm.  Serve over pasta of choice.