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Liver with wild mushrooms

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Liver with wild mushrooms

Liver with wild mushrooms

The recipe Liver with wild mushrooms can be made in approximately 1 hour. This recipe serves 4. One serving contains 711 calories, 39g of protein, and 29g of fat. A mixture of double cream, olive oil, thyme sprig, and a handful of other ingredients are all it takes to make this recipe so delicious. If you like this recipe, you might also like recipes such as Sage & thyme calves’ liver with wild mushrooms & pancetta, Wild Rice Stuffing with Wild Mushrooms, and Liver Pâté – The Silkiest and Creamiest Chicken Liver Mousse Ever.

Instructions

1
Heat oven to 200C/180C fan/gas
Equipment you will use
OvenOven
2
Place a large frying pan over a high heat and, when hot, add the dripping or lard. When its melted, add the liver.
Ingredients you will need
LiverLiver
LardLard
Equipment you will use
Frying PanFrying Pan
3
Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
Ingredients you will need
SeasoningSeasoning
LiverLiver
4
When the liver is browned, transfer it to a roasting tin.
Ingredients you will need
LiverLiver
5
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.
Ingredients you will need
ShallotShallot
LiverLiver
Equipment you will use
Kitchen ThermometerKitchen Thermometer
OvenOven
6
While the liver cooks, prepare the mushrooms.
Ingredients you will need
MushroomsMushrooms
LiverLiver
7
Brush them to remove any grit or soil.
8
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.
Ingredients you will need
MushroomsMushrooms
Olive OilOlive Oil
SeasoningSeasoning
ButterButter
Equipment you will use
Sauce PanSauce Pan
9
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.
Ingredients you will need
White WineWhite Wine
MushroomsMushrooms
GarlicGarlic
SherrySherry
OnionOnion
ThymeThyme
SageSage
Equipment you will use
Frying PanFrying Pan
10
Turn the heat to high and boil the juices so that they reduce by half.
11
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.
Ingredients you will need
SeasoningSeasoning
CreamCream
StockStock
Equipment you will use
Frying PanFrying Pan
12
When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.
Ingredients you will need
MushroomsMushrooms
LiverLiver
DifficultyExpert
Ready In1 h
Servings4
Health Score76
Very Healthy
Dish TypesLunchMain CourseMain DishDinner
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