Calf's liver with herbs and mushrooms

This is a very simple, but excellent, way of serving calf’s liver.  It makes and ideal supper dish or dinner main course dish.

If is flavoured with herbes fines – but an old-fashioned version where the herbs are chopped with mushrooms.

Preparation Time: 10 Mins

Cooking Time: 6 Mins

Total Time: 16 Mins

Ingredients

For 2 servings…

4                    Mushrooms

                     Parsley      

                     Tarragon    

                     Chives       

                     Garlic        

6 slices            Calf's liver  

                     Pepper      

                     Salt          

                     Flour        

30 gms            Butter       

1 tsp               Olive oil     

To serve

                     Lemon juice            

Method

Chop the mushrooms very finely with the parsley, garlic and other herbs.

Season the liver and dust it with flour.

Heat the butter in a frying-pan with the olive oil.  Let the liver take colour quickly on each side, put in the herb and mushroom mixture and cook another 3 minutes or so over a gentle flame - shaking the pan so that the liver does not stick.  Turn the mixture into a hot serving dish and squeeze over a little lemon.

Variations

Shallot can be used instead of the garlic.

Wine recommendations

The dish deserves a good quality red wine.

Conventional

     Burgundy

Interesting

     Hermitage

     Pinot Noir Alsace

Special

     Savigny-Lès-Beaune