Instructions: 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.

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