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
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
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
SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
- Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
- Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
- Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 477 milligrams, Sugar 2 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
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