About this recipe:The rich flavour of liver in a cream and wine sauce goes perfectly with earthy mushrooms – here shiitake, button and brown cap are used. Serve with rice or noodles and a green salad.
300 g (10½ oz) lamb's liver, trimmed
1 tbsp sunflower oil
10 g (¼ oz) butter
2 onions, chopped
75 g (2½ oz) shiitake mushrooms, sliced
150 g (5½ oz) brown cap mushrooms, quartered or sliced
200 g (7 oz) button mushrooms, quartered or sliced
3 garlic cloves, chopped
1 tbsp plain flour
360 ml (12 fl oz) dry white wine
200 ml (7 fl oz) beef or veal stock, preferably home-made
2 tbsp chopped fresh oregano
large pinch of freshly grated nutmeg
1 tbsp Dijon mustard
3 tbsp créme fraîche
salt and pepper
chopped fresh oregano and/or parsley to garnish (optional)
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Method Prep:10min › Cook:20min › Ready in:30min
Rinse the liver and pat it dry with kitchen paper. If it is not already sliced, cut it into thin slices.
Heat the oil in a non-stick frying pan. Place the liver in the pan and brown quickly over a very high heat for 2 minutes, turning the slices once. The liver will not be cooked through at this point. Remove from the pan and set aside.
Add the butter to the pan and reduce the heat to moderate. When the butter has melted, add the onions and cook, stirring frequently, for about 5 minutes or until they are softened.
Add all the mushrooms and the garlic and mix well, then cook for 5 minutes. Keep the heat high so the mushrooms brown rather than stew in their juices.
Sprinkle the mushrooms with the flour and cook, stirring, for 1–2 minutes, then slowly pour in the wine and stock, stirring all the time. Add the oregano and nutmeg and simmer, stirring, for 3–4 minutes or until the sauce reduces and thickens.
Reduce the heat to low and stir in the mustard and créme fraîche. Return the liver to the pan and cook gently for 3–4 minutes. Season to taste. Spoon the liver Stroganoff onto warmed plates, sprinkle with oregano and/or parsley and serve immediately.