Sage & thyme calves’ liver with wild mushrooms & pancetta recipe | Good Food
Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you, from BBC Good Food.
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Cooking tools:
- Skillet
- Slotted spoon
- Paper towel
- Aluminum foil
- Plate
- Saucepan
- Toaster
- Chef's knife
- Cutting board
- Stove
Ingredients
- 8 slices pancetta (or streaky bacon)
- 1 tbsp vegetable oil
- 500g calves' liver sliced into 4 steaks
- 50g butter
- small bunch sage leaves picked, most roughly chopped
- ½ small bunch thyme leaves picked
- 4 shallots finely sliced
- 300g mixed wild or chestnut mushroom cleaned
- zest and juice ½ lemon
- 4 thick slices of rustic bread toasted (preferably sourdough)
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