Liver with mushrooms, bacon and mash
The perfect supper for meat-lovers, mushrooms and grainy mustard enhance the salty flavours of rashers and fried liver
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
40g butter
dash of rapeseed oil
2 shallots, sliced
4 streaky smoked rashers, chopped
80g mushrooms, sliced
550g calves liver, trimmed
1 tsp whole grain mustard
1 tbsp brandy
2 tbsp cream
Method
Put the potatoes on to boil in lightly salted water and drain when cooked. Mash the potatoes with the milk and spring onion. Taste and season. Set aside and keep warm.
Melt the butter in the pan until it is hot and add the oil. Sauté the shallots until they have softened then add the rashers and mushrooms.
Stir fry until they are both cooked through. Scoop out of the pan and set aside.
In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside but pink in the centre.
Remove the liver from the pan and add the rashers back. Add the brandy, mustard and cream, taste and season.
Serve the liver beside the mash and pour the sauce from the pan over the meat.
