Seared Liver With Mushrooms And Monterey Jack Recipes

SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK

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.

SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK

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.

LIVER WITH MUSHROOMS

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.

MUSHROOM MOCK CHOPPED LIVER

Steps:

• Heat half the oil in a skillet over medium-high heat.
• Add onions and toss to coat with oil.
• Cover and reduce heat to medium.
• Cook 10 minutes, tossing once after 5-6 minutes.
• Uncover and stir.
• Cook, stirring and scraping occasionally, for 20-30 minutes, depending on how brown you want them.
• Remove and let cool.
• Add the remaining oil to skillet and heat over medium-high heat until hot but not smoking.
• Add mushrooms, tossing constantly.
• Cook until mushrooms become shrunken and browned.
• Remove and let cool.
• Place onions, mushrooms, and all remaining ingredients in a food processor.
• Pulse to chop coarsely.
• Scrape mixture from the rim down and then from the bottom up.
• Pulse again until mixture is fine but not pasty, and has a spreadable consistency.
• Keeps up to 1 week in refrigerator if tightly covered.

LIVER WITH WILD MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it's melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
• When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
• While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
• Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
• When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.