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Seared Liver with Mushrooms and Monterey Jack

By: Gwen M  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 42 people have saved this

What to Drink?

Wine Merlot
Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1/4 cup butter
  • 1 onion, sliced
  • 8 ounces fresh mushrooms, quartered
  • 1 pound calves' liver, sliced
  • 6 ounces Monterey Jack cheese, cut into strips
  • 1/2 cup dry sherry
  • 1/2 teaspoon dried rosemary leaves, crumbled
  • 1/2 teaspoon dried basil, crushed

Directions

  1. 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.
  2. 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.
  3. Cover and simmer 10 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 449 | Total Fat: 29.3g | Cholesterol: 477mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 5, 2007 by John P. 
Thank you...thank you for preparing a very easy receipe that is not so often prepared because... MORE

 
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