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My review
Seared Liver with Mushrooms and Monterey Jack
4 made it |
3 reviews
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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 448Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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Newest
5/5/2007
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...
7/21/2014
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...
10/16/2012
Very good flavor. Wanted to try something dif. Used garlic powder and thyme instead of rosemary.yummy