Recipe 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."
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fresh mushrooms, quartered
calves' liver, sliced
Monterey Jack cheese, cut into strips
dried rosemary leaves, crumbled
dried basil, crushed
Thank you...thank you for preparing a very easy receipe that is not so often prepared because of the end-users taste. My partner, guests and myself enjoyed this receipe which was served with a italian salad and cranberry vinegritte and french cut greenbeans.
I encourage everyone to try at least once.
Omnomnom! :) Very easy prep on it, made the following subs: red onion (for regular), grated parmesan (for Monty Jack), extra virgin olive oil (for butter), and dry red wine (for the sherry)...excellent taste, the parm made for an interesting texture (think I'll try cheese slices next time, just to see how it comes out). Was a new take on liver for me, and definitely one I plan to repeat!
Very good flavor. Wanted to try something dif. Used garlic powder and thyme instead of rosemary.yummy
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Liver with Mushrooms and Monterey Jack
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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