Liver with Mushrooms
Savor the earthy, hearty flavors of this classic Liver with Mushrooms recipe, a dish that pairs tender, skillet-seared liver with golden sautéed mushrooms and sweet caramelized onions. The liver, soaked in milk to enhance its mildness and dredged in a perfectly seasoned flour mixture, delivers a rich, velvety texture that melts in your mouth. Infused with paprika, garlic, and buttery olive oil, this recipe strikes a beautiful balance of bold spices and comforting warmth. In just under an hour, you’ll have a nutritious, protein-packed meal that’s elevated by optional fresh parsley and pairs wonderfully with creamy mashed potatoes, fluffy rice, or crusty bread. Perfect for weeknight dinners or cozy family gatherings, this dish is a flavorful way to introduce liver into your home-cooked repertoire!
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Recipe Information
Ingredients
- 500 grams beef or chicken liver
- 250 grams button mushrooms (sliced)
- 1 medium onion (thinly sliced)
- 2 cloves garlic (minced)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 2 tablespoons fresh parsley (chopped, optional)
- 250 milliliters milk (for soaking the liver)
Instructions
Rinse the liver gently under cold water and pat it dry with paper towels. Slice the liver into thin, bite-sized pieces.
Place the sliced liver in a bowl and cover with milk. Let it soak for 20 minutes to remove any bitterness. Drain and pat dry.
In a shallow bowl, mix the all-purpose flour, salt, black pepper, and paprika. Lightly dredge the liver slices in the flour mixture, shaking off any excess.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the liver slices in a single layer and cook for 2-3 minutes on each side until browned. Remove the liver from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium, then add the sliced onions and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Return the cooked liver to the skillet and gently stir to combine with the onions and mushrooms. Cook for 2-3 minutes, allowing the flavors to meld together.
Garnish with fresh parsley if desired, and serve immediately with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 666 mg | 29% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.8 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 107 mg | 8% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 773 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
