Liver in Creamy Mushroom Sauce

🖨️ Print post

Just like some people take a multivitamin on a daily basis, I always have some liver in the fridge. Each time I experiment with new liver dishes, depending on what else is in the fridge at the time. I got a box of beautiful mushrooms from a friend and instantly thought of a creamy stroganoff. And that led me to using mushrooms and cream in my new recipe.

I didn’t add any brandy and used nutmeg instead. There’s no bacon either because I wanted the mushrooms to stand out. The nutmeg and mushrooms actually neutralized the liver taste, although it wasn’t intentional. Therefore, I think this dish is perfect for liver ‘beginners’ or those who struggle with the taste.

Ingredients

• Liver of your choice, cut to your liking (600g / 1.3 lbs)
• Mushrooms of your choice, quartered (300g / 0.66 lbs)
• 1 large white onion, finely chopped
• 2 cloves of garlic, roughly chopped
• Raw cream (200 ml / 6.8 oz)
• 1 heaped Tbsp of clarified or regular butter
• 2 pinches of nutmeg
• Unrefined sea salt
• Pepper
• Flat leaf parsley, optional

Instructions

1. Melt the butter, add onion and saute until soft.
2. Add mushrooms and cook until golden.
3. Add garlic, cook for 2 more minutes.
4. Add cream, stir, lower the heat so that cream doesn’t curdle.
5. Add liver and nutmeg (don’t saute prior to cooking as this will result in a tough texture).
6. Cook until soft, approx. 10 minutes.
7. Season with salt and pepper.
8. Stir in chopped parsley – optional.

Serving idea: with soaked and cooked buckwheat groats or brown basmati rice, or on sourdough toast + gherkins or cooked beetroot, finely grated and mixed with some horseradish. 

🖨️ Print post