Are you ready to transform an often-overlooked ingredient into a gourmet masterpiece? Prepare to be amazed by this tantalizing Italian-inspired recipe that will completely change how you think about liver! With a perfect balance of rich, tender liver and zesty marinated mushrooms, this dish promises to be a show-stopper that will have your dinner guests begging for seconds.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g liver (beef or chicken)
- 200g mushrooms (sliced)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- Salt and pepper to taste
Instructions
- Clean the liver thoroughly, removing any membranes or connective tissue. Pat dry with paper towels and slice into thin, even pieces approximately 1/4 inch thick.
- In a medium bowl, prepare the mushroom marinade by combining balsamic vinegar, olive oil, fresh thyme, salt, and pepper. Whisk ingredients together until well blended.
- Add sliced mushrooms to the marinade and gently toss to coat evenly. Let mushrooms marinate at room temperature for 15 minutes to absorb flavors.
- Heat a large skillet over medium-high heat. Add a small amount of olive oil to prevent sticking.
- Season liver slices with salt and pepper on both sides just before cooking.
- Quickly sear liver slices in the hot skillet, cooking approximately 2-3 minutes per side. Liver should be pink in the center and not overcooked to maintain tenderness.
- Remove liver from skillet and let rest on a warm plate.
- In the same skillet, quickly sauté the marinated mushrooms for 3-4 minutes until they are lightly golden and heated through.
- Arrange liver slices on serving plates and top with the warm marinated mushrooms.
- Garnish with additional fresh thyme if desired and serve immediately while hot.
Tips
- Selecting the Right Liver: Choose fresh, high-quality liver from beef or chicken. Look for a smooth, moist appearance without any strong odors.
- Preparation is Key: Always remove the thin membrane and any visible connective tissue before slicing to ensure a tender texture.
- Marinating Magic: Don't rush the mushroom marination process. Those 15 minutes allow the balsamic and thyme to deeply infuse flavor.
- Cooking Temperature Matters: Use a hot skillet and cook liver quickly to maintain its delicate texture. Overcooking will make it tough and dry.
- Timing is Crucial: Aim for a slightly pink center when cooking liver. This ensures maximum tenderness and prevents the meat from becoming rubbery.
- Resting Period: Let the liver rest for a minute after cooking to allow the juices to redistribute, ensuring each bite is succulent and flavorful.
- Fresh Herbs Make a Difference: Use fresh thyme if possible. The aromatic herbs elevate the entire dish from good to extraordinary.
Nutrition Facts
Calories: kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: 6g
Cholesterol: 300mg
