This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Company Liver with Onions
Jalapeno and Monterey Jack Grits
Zucchini Souffle with Monterey Jack Cheese
Johnsonville® Chipotle and Monterey Jack Cheese Chicken Sausage Wraps
Liver and Bacon
more »
Top Related Articles
Wild About Mushrooms
Budget-Friendly Recipes for Ground Beef
Roasting Meat
5 Most-Loved Meatloaf Recipes
Searing Meats: Tips and Tricks
Perfect Prime Rib
Tying Roasts
Five Takeout Classics Made Healthy
Making Meatloaf
Roasting Lamb
Related Collections
Low Carb Main Dish - Beef
45 Minute Meals
Low-Carb Main Dish Recipes
Beef Recipes
Jack Cheese

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

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."

Rate/Review | Read Reviews (1)

What to Drink?
	Merlot

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

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

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.