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Liver strips with porcini mushrooms

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Ingredients for 4 servings:

  • 250 g porcini mushrooms
  • 400 g liver(s)
  • Flour
  • 4 tbsp butter
  • 1 dashes olive oil
  • 75 ml Marsala
  • salt and pepper
  • 2 tbsp crème fraîche
  • Parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thinly slice the porcini mushrooms. Cut the liver into small pieces and coat in flour. Heat the butter with a splash of olive oil in a pan. Sauté the liver and mushrooms vigorously, turning several times. After about 3 minutes, deglaze with the Marsala and let it reduce slightly. Season with salt and pepper. Finally, add the crème fraîche and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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