SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK

Seared Liver with Mushrooms and Monterey Jack image

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

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup butter
1 onion, sliced
8 ounces fresh mushrooms, quartered
1 pound calves' liver, sliced
6 ounces Monterey Jack cheese, cut into strips
½ cup dry sherry
½ teaspoon dried rosemary leaves, crumbled
½ teaspoon dried basil, crushed

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