Liver with wild mushrooms

Name: Liver with wild mushrooms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 500 grams 1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece; 1 shallot, finely choppd; 500 grams mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best; 3 Tbsps olive oil or butter; 1 large onion, finely chopped; 1 garlic clove, finely sliced; 1 thyme sprig; 2 sage leaves, chopped; 2 Tbsps dry sherry; 50 milliliters dry white wine; 250 milliliters chicken stock; 100 milliliters double cream; 3 Tbsps dripping or lard

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

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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

Liver

Lard

Equipment you will use

Frying Pan

Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.

Ingredients you will need

Seasoning

Liver

When the liver is browned, transfer it to a roasting tin.

Ingredients you will need

Liver

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

Shallot

Liver

Equipment you will use

Kitchen Thermometer

Oven

While the liver cooks, prepare the mushrooms.

Ingredients you will need

Mushrooms

Liver

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.

Ingredients you will need

Mushrooms

Olive Oil

Seasoning

Butter

Equipment you will use

Sauce Pan

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 Wine

Mushrooms

Garlic

Sherry

Onion

Thyme

Sage

Equipment you will use

Frying Pan

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.

Ingredients you will need

Seasoning

Cream