Liver with wild mushrooms - Good Food Middle East

Name: Liver with wild mushrooms - Good Food Middle East
Ingredients: 3 tbsp dripping or lard; 500-600g/1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece; 1 shallot, finely choppd; 500g mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best; 3 tbsp olive oil or butter; 1 large onion, finely chopped; 1 garlic clove, finely sliced; 1 thyme sprig; 2 sage leaves, chopped; 2 tbsp dry sherry; 50ml dry white wine; 250ml chicken stock; 100ml double cream

www.bbcgoodfoodme.com

Contains pork – recipe is for non-Muslims onlyTeam the rustic, earthy flavour of wild mushrooms with rich pork liver, covered in a cream and sage sauce

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

Share this recipe:

Ingredients

3 tbsp dripping or lard
500-600g/1lb 2oz-1lb 5oz lobe of free-range pork liver - ask your butcher for a thick piece
1 shallot, finely choppd
500g mixed fresh wild mushroom - Horn of Plenty or Penny Buns (ceps) are best
3 tbsp olive oil or butter
1 large onion, finely chopped
1 garlic clove, finely sliced
1 thyme sprig
2 sage leaves, chopped
2 tbsp dry sherry
50ml dry white wine
250ml chicken stock
100ml double cream