SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK
When I was a child, I could never enjoy the fried or smothered liver that Mom made because I didn't like liver. As an adult, wishing to please a liver-loving friend, I found this recipe and was amazed to really like it myself. I searched the web for this recipe to no avail and finally found it in my collection. It's so good, I had to share. Mushrooms, onion, Monterey Jack cheese, sherry, and herbs add a wonderful balance.
Provided by Gwen M
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
- In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
- Cover and simmer 10 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 9.5 g, Cholesterol 476.6 mg, Fat 29.3 g, Fiber 1.1 g, Protein 34.4 g, SaturatedFat 15.4 g, Sodium 591.7 mg, Sugar 2.5 g
SEARED WILD MUSHROOMS
When I was in Paris recently, wild mushrooms - cèpes (porchinis) in particular - seemed to be on every restaurant menu. It was the season. Inspired, I went to the market and bought a small amount of wild mushrooms - some girolles, oyster mushrooms and others (but not cèpes, which were out of my price range). In fact they were all pretty much out of my price range, as they often are here. But I didn't need too many to make enough pan-seared mushrooms for a few unforgettable bruschetta. You can also serve them over a bowl of quinoa or other grains, with strips of egg pancake scattered over the top. The pan-seared mushrooms take only about 10 minutes to cook; make sure the pan is nice and hot when you add them so that they sear right away. Once they have begun to sweat you can turn down the heat a bit and add the other ingredients.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, main course, side dish
Time 12m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in a wide, heavy nonstick skillet or a wok over high heat. Add mushrooms. Let sear without moving for about 30 seconds, then toss and stir in the pan until they begin to sweat, 2 to 3 minutes. Turn heat to medium, add another tablespoon oil and onion or shallots and cook, stirring, until just tender, 3 to 5 minutes. Add minced garlic, thyme and rosemary or sage. Season with salt and pepper and continue to cook over medium heat until mushrooms are soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning. Remove from heat.
- Beat 1 of the eggs in a small bowl and season with salt and pepper. Heat an 8-inch nonstick omelet pan over medium-high heat until hot. Add 1 teaspoon olive oil, swirl pan, then add egg and swirl pan to coat evenly. Shake and tilt the pan and lift the edges of the egg pancake with a rubber spatula to allow egg to run underneath itself. When just about set flip over to briefly cook any runny egg on top, then transfer to a plate. Repeat with remaining egg. Cut egg pancakes into strips.
- For bruschette, lightly toast bread and brush with olive oil. If desired, rub with a cut clove of garlic. Top with mushrooms. Sprinkle on Parmesan and egg strips, garnish with chopped parsley, and serve. For quinoa bowls, spoon quinoa into wide bowls and top with mushrooms. Sprinkle on Parmesan and egg strips. Garnish with chopped parsley, and serve.
Nutrition Facts : @context http, Calories 395, UnsaturatedFat 11 grams, Carbohydrate 42 grams, Fat 17 grams, Fiber 8 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 7 grams, TransFat 0 grams
SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK
When I was a child, I could never enjoy the fried or smothered liver that Mom made because I didn't like liver. As an adult, wishing to please a liver-loving friend, I found this recipe and was amazed to really like it myself. I searched the web for this recipe to no avail and finally found it in my collection. It's so good, I had to share. Mushrooms, onion, Monterey Jack cheese, sherry, and herbs add a wonderful balance.
Provided by Gwen M
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
- In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
- Cover and simmer 10 minutes.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 9.5 g, Cholesterol 476.6 mg, Fat 29.3 g, Fiber 1.1 g, Protein 34.4 g, SaturatedFat 15.4 g, Sodium 591.7 mg, Sugar 2.5 g
LIVER WITH WILD MUSHROOMS
Team the rustic, earthy flavour of wild mushrooms with rich pork liver, covered in a cream and sage sauce
Provided by Gerard Baker
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it's melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
- When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
- While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
- Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
- When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.
Nutrition Facts : Calories 534 calories, Fat 38 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
LIVER WITH MUSHROOMS
In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce.
Provided by philipianjones
Categories Beef Organ Meats
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180°C (350°F) or Gas No 4.
- Cut the liver into pieces and coat with seasoned flour.
- Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
- Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
- Pour the mixture over the liver and cook for 55 Min's.
Nutrition Facts : Calories 283.6, Fat 13.1, SaturatedFat 2.6, Cholesterol 312.8, Sodium 551.6, Carbohydrate 15.4, Fiber 1.2, Sugar 2.3, Protein 25.5
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