Liver with St George's Mushroom RecipeOrigin: Britain Period: Traditional |
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The slightly meaty taste of St George's Mushrooms goes well with any strongly-flavoured liver. Beef and game livers are best, but lamb will do at a pinch. Ingredients
200g St George's mushrooms, sliced 
Liver with St George's Mushroom Preparation:Method:Add half the butter in a frying pan and use to fry the mushrooms for about 3 minutes before adding the shallots and garlic. Continue cooking until the onions begin to brown then add the wine and cook until the volume has reduced by half. Now add the cream and cook gently for 5 minutes (do not allow to boil). Dust the liver in flour and fry in the remaining butter until golden brown all over. Take out of the pan and allow to rest for 2 minutes. Serve the liver slices on a plate accompanied by mashed potatoes and the mushroom sauce. |
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