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Ingredients

• 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)

Description

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.

All Recipes UK