Seared Liver with Mushrooms and Monterey Jack
Ingredients45 m servings 448 cals
- 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.
Per Serving: 448 calories; 29.3 g fat; 9.5 g carbohydrates; 34.4 g protein; 477 mg cholesterol; 592 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...