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Seared Liver with Mushrooms and Monterey Jack

Gwen M

"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."
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Ingredients

45 m servings 448 cals
Original recipe yields 4 servings

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Directions

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  1. 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.
  2. 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.
  3. Cover and simmer 10 minutes.

Nutrition Facts


Per Serving: 448 calories; 29.3 g fat; 9.5 g carbohydrates; 34.4 g protein; 477 mg cholesterol; 592 mg sodium. Full nutrition

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Reviews

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Thank you...thank you for preparing a very easy receipe that is not so often prepared because of the end-users taste. My partner, guests and myself enjoyed this receipe which was served with a i...

Omnomnom! :) Very easy prep on it, made the following subs: red onion (for regular), grated parmesan (for Monty Jack), extra virgin olive oil (for butter), and dry red wine (for the sherry)...ex...

Very good flavor. Wanted to try something dif. Used garlic powder and thyme instead of rosemary.yummy