Liver And Mushroom Saute Recipe
Ingredients
| Calfs liver - 1 pound , sliced | ||
| Mushrooms | 1/2 pound (Special oil - 2 tablespoons) | |
| Green onions | 3 Tablespoon, chopped (Special oil - 2 tablespoons) | |
| Flour | 2 Teaspoon (Special oil - 2 tablespoons) | |
| Dry white wine - 1/4-cup | ||
| Salt | 1/2 Teaspoon (Special oil - 2 tablespoons) | |
| Black pepper | 1/4 Teaspoon (Special oil - 2 tablespoons) | |
| Parsley | 1 Tablespoon, minced (Special oil - 2 tablespoons) | |
Directions
GETTING READY
1 Wash the liver throughly and dry.
2 Cut each slice crosswise in fourths.
MAKING
3 In a skillet, heat the oil and saute the mushrooms for about 5 minutes.
4 In the same skillet, saute the liver for 2 minutes.
5 Return the mushrooms and add the scallions; saute 2 minutes.
6 Add in the flour and stir until browned.
7 Pour in the wine, salt, pepper and parsley.
8 cook, covered over low heat for about 3 minutes.
SERVING
9 Serve on the toast.
1 Wash the liver throughly and dry.
2 Cut each slice crosswise in fourths.
MAKING
3 In a skillet, heat the oil and saute the mushrooms for about 5 minutes.
4 In the same skillet, saute the liver for 2 minutes.
5 Return the mushrooms and add the scallions; saute 2 minutes.
6 Add in the flour and stir until browned.
7 Pour in the wine, salt, pepper and parsley.
8 cook, covered over low heat for about 3 minutes.
SERVING
9 Serve on the toast.
Chef
