Cut out some puff pastry circles with the shape and size of a fireproof glass pan, which the dish will be prepared in. Bake in a preheated 392°F (200°C) oven. The stuffing for mushrooms is boiled in half a liter of water and gently strained.
Cut the livers into small pieces and fry in a little oil. To the mushrooms, add liver, chicken broth and season with salt and pepper to taste. From flour, mushroom soup, milk and liquid margarine, prepare béchamel sauce that is seasoned with salt, pepper and paprika.
Mix the sauce with the filling. At the bottom of the pot, place puff pastry and allocate part of the filling on it and so alternating until the filling is finished. Complete the puff pastry dish and bake it for 5-6 minutes in a hot oven.