Liver with St George's Mushroom is a traditional British recipe for a classic dish of fried liver served with a St George's Mushroom, onion, white wine and cream sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Liver with St George's Mushroom.
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The slightly meaty taste of St George's Mushrooms goes well with any strongly-flavoured liver. Beef and game livers are best, but lamb will do at a pinch. Just about any Agaricus (field mushrooms and allies) species can be used in this recipe.
Ingredients:
200g St George's Mushrooms, sliced
50g butter
2 shallots, finely chopped
3 garlic cloves, chopped
250ml white wine
100ml double cream
1 lobe beef liver cut into slices 1cm wide
50g flour
1 tbsp chives, snipped or flat-leaf parsley, to garnish
Method:
Add half the butter in a frying pan and use to fry the mushrooms for about 3 minutes before adding the shallots and garlic. Continue cooking until the onions begin to brown then add the wine and cook until the volume has reduced by half. Now add the cream and cook gently for 5 minutes (do not allow to boil).
Dust the liver in flour and fry in the remaining butter until golden brown all over. Take out of the pan and allow to rest for 2 minutes. Serve the liver slices on a plate accompanied by mashed potatoes and the mushroom sauce garnished with chives and flat-leaf parsley.
