Seared Liver with Mushrooms and Monterey Jack The Best Recipes

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Seared Liver with Mushrooms and Monterey Jack

"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."

Ingredients :

1/4 cup butter
1 onion, sliced
8 ounces fresh mushrooms, quartered
1 pound calves' liver, sliced
6 ounces Monterey Jack cheese, cut into strips
1/2 cup dry sherry
1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon dried basil, crushed

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

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.