SAGE & THYME CALVES' LIVER WITH WILD MUSHROOMS & PANCETTA
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you
Provided by James Martin
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side - so they're just still pink in the middle - using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
- Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
- Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.
Nutrition Facts : Calories 510 calories, Fat 29 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.3 milligram of sodium
WILD RICE WITH LIVER AND MUSHROOMS (RIZ SAUVAGE DERBY)
Provided by Craig Claiborne And Pierre Franey
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Run cold water over the rice and drain until water runs clear.
- Put the rice in a saucepan and add the water and salt to taste.
- Bring to the boil and simmer one hour. At this point the rice grains should be puffed open. If not, remove from the heat and let the rice stand in the hot cooking water until puffed. Drain well. There should be about two and one-half cups of rice.
- Put the liver on a flat surface and chop it finely.
- Cut the mushrooms into half-inch cubes. There should be about one cup.
- Heat the butter in a small skillet and add the mushrooms. Cook, stirring, about 30 seconds. Add the liver and cook, stirring, about 30 seconds longer. Add the onion and cook, stirring, about 15 seconds. Sprinkle with salt and pepper to taste.
- Add the rice and stir to blend. Heat thoroughly and serve.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED CHICKEN LIVERS WITH MUSHROOMS AND ONIONS ON SOFT POLENTA
This is my kind of comfort food-an accessible entrée to that old standby of liver and onions, yet fancy enough to be a company dish. Chicken livers have a deep, minerally flavor that I love, and they're economical to boot. Wild mushrooms accent the rich flavor with their own woodsy quality, while a silken puddle of polenta forms a savory pillow for the dish. Doesn't that sound better than meatloaf? This is a job for the biggest frying pan you have-the whole dish cooks in one pan.
Yield serves 4
Number Of Ingredients 9
Steps:
- Peel the onions and cut them in half. Slice thinly. Cut off any tough stems from the mushrooms and halve them if they are large.
- Film the bottom of your largest sauté pan with olive oil and heat over medium-high heat. Pat the livers dry with a paper towel and season generously with salt and pepper. When the oil is hot, add them to the pan and brown well on all sides. Transfer to a plate and drain the fat from the pan.
- Return the pan to the heat and add a couple tablespoons of olive oil. Add the mushrooms, garlic, and onions and sauté for a minute or two, until soft. Return the chicken livers to the pan and add the wine, swirling to combine. Allow the mixture to cook down until the vegetables are tender and the livers are heated through and glazed with the wine, 2 to 3 minutes. At the last minute, add the parsley and toss to combine.
- Puddle the polenta on 4 plates, making a depression in the center with the back of your spoon. Divide the chicken liver mixture among the plates, spooning it into the depression and drizzling with any juices.
CREAMY CHICKEN LIVER PASTA WITH WILD MORELS
Fresh wild mushrooms are the most delicious indulgence, whether it's gray-brown morels in the springtime, golden chanterelles in the summer, or russet-colored porcini in the fall. True, they are expensive (unless you know how to pick your own), but a mere half-pound is all you need for this creamy pasta - and chicken livers are cheap. Serve the pasta in small portions; it is undeniably a bit on the rich side. If you can't find wild mushrooms, use an assortment of cultivated mushrooms, like cremini, oyster mushrooms, King trumpets or shiitake. To give them more wild mushroom flavor, soak just a few a few dried morels or porcini in warm water. When softened, chop them very fine and stir into the sauce.
Provided by David Tanis
Categories dinner, pastas
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Cut stems from mushrooms (reserve for making mushroom stock, if desired) and cut them to bottom into halves or quarters. If they seem at all sandy, swish them very briefly in a bowl of warm water and blot on kitchen towels, then set aside. Put a large pot of water on to boil for the pasta.
- Trim chicken livers: cut each liver into two lobes, discarding any veiny bits, then cut livers into 1-inch pieces. Put about 1 cup flour in a low bowl and add 1 teaspoon salt, a generous amount of black pepper and a pinch of cayenne. Dip liver chunks in flour mixture, then set them aside in one layer on a baking sheet.
- Heat olive oil in a wide skillet over medium high heat. Quickly brown liver pieces on all sides, then remove them from the pan and blot on paper towels.
- Add butter and shallots to pan and cook, stirring frequently, until shallots are softened and beginning to brown, about 2 minutes. Add mushrooms, season generously with salt and pepper and cook them together with the shallots for about 5 minutes, until they are somewhat soft.
- Add sherry and cook for a minute or so, then add 2 cups chicken stock. Bring to a simmer and add previously browned liver. Cook for about 5 minutes. It should look quite saucy. Add more chicken stock, if necessary. Taste and adjust seasoning. Stir in crème fraîche and turn off heat
- Boil pasta until al dente and drain. While pasta is cooking, beat egg yolks, lemon juice and lemon zest together in a small bowl. Pour egg mixture slowly into chicken liver sauce, then stir for a minute or so over low heat until slightly thickened, being careful not to curdle egg.
- Divide pasta among bowls and spoon sauce over. Mix tarragon, parsley and chives together and sprinkle over each serving. Scatter prosciutto ribbons on top, if using, and serve immediately.
Nutrition Facts : @context http, Calories 568, UnsaturatedFat 9 grams, Carbohydrate 70 grams, Fat 18 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 847 milligrams, Sugar 7 grams, TransFat 0 grams
LIVER WITH MUSHROOMS
In this recipe liver, mushrooms and onion are cooked in mushroom soup which makes a tasty and easy sauce.
Provided by philipianjones
Categories Beef Organ Meats
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 283.6, Fat 13.1, SaturatedFat 2.6, Cholesterol 312.8, Sodium 551.6, Carbohydrate 15.4, Fiber 1.2, Sugar 2.3, Protein 25.5
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