Chicken Liver and Shiitake Custard with Edamame Sauce

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1/2 pound fresh chicken livers

5 egg yolks

1 cup heavy cream

1 cup chopped, Sauteed shiitake mushrooms (sauteed with 1 teaspoon minced shallots)

2 tablespoons chopped chives

1/2 cup edamames

1 tablespoon white truffle oil

Salt and white pepper to taste

EDAMAME SAUCE:

1 tablespoon canola oil

1 medium yellow onion, rough chopped

1 tablespoon minced garlic

2 cups chicken stock or low-sodium canned

1 cup edamames

1 cup spinach leaves

2 tablespoons butter, cold and in pieces

Juice of 1 lemon

Salt and black pepper to taste