Seared Liver With Mushrooms And Monterey Jack Recipes
SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS
Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
- To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
- Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
- Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
- Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.
SEARED LIVER WITH MUSHROOMS AND MONTEREY JACK
When I was a child, I could never enjoy the fried or smothered liver that Mom made because I didn't like liver. As an adult, wishing to please a liver-loving friend, I found this recipe and was amazed to really like it myself. I searched the web for this recipe to no avail and finally found it in my collection. It's so good, I had to share. Mushrooms, onion, Monterey Jack cheese, sherry, and herbs add a wonderful balance.
Provided by Gwen M
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 447.8 calories, Carbohydrate 9.5 g, Cholesterol 476.6 mg, Fat 29.3 g, Fiber 1.1 g, Protein 34.4 g, SaturatedFat 15.4 g, Sodium 591.7 mg, Sugar 2.5 g
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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