A treat for liver lovers

Back away from this recipe if you're not a fan of liver and onions. And stop making faces.

There doesn't seem to be a middle ground when it comes to this dish. The world stands divided between those who love it or hate it.

Those who say "pass" at the mere mention of liver most likely didn't benefit from an early childhood palate-imprinting with the dish appearing weekly on family menus.

My three siblings and I, proud to claim ourselves as adult fans of the dish, have tinkered with the family recipe a bit. This one adds a mushroom-wine sauce reduction as a tasty complement to caramelized onions.

Tip

Replace dried mushrooms and portobello mushrooms with pre-sliced wild or white mushrooms.

Calves' Liver With Onions and Mushrooms

Makes 4 servings

Preparation time: 10 minutes; cooking time: about 25 minutes

1/2 cup flour

3/4 teaspoon coarse salt

freshly ground pepper

4 slices (6 ounces each) calves' liver, about 1/2 -inch thick

2 tablespoons olive oil plus 1 tablespoon more, if needed

1 large onion, thinly sliced

1/2 cup dried porcini mushrooms, reconstituted in 1/4 cup hot water, liquid reserved and strained

1/2 cup chopped portobello mushrooms

1/4 cup red wine

Heat oven to 200 degrees. Combine flour, salt and pepper to taste in a large plastic food storage or paper bag; add liver to flour mixture in bag; shake well to coat, shaking off excess flour.

Heat oil in large skillet over medium-high heat. Add liver; cook until deep brown, turning once, about 3 minutes per side. Transfer to an oven-safe platter. Place in oven.

Add onion to same skillet; cook until soft, about 5 minutes. Add mushrooms; cook until mushrooms are soft, about 5 minutes. Add red wine and reserved mushroom liquid to skillet; cook until reduced by half, about 2 minutes. Serve liver topped with mushrooms and onions.

Per serving: 549 calories; 32 grams fat; 3 grams saturated fat; 612 milligrams cholesterol; 24 grams carbohydrate; 40 grams protein; 594 milligrams sodium; 4 grams fiber

-- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper

Menu

Calves' liver with onions and mushrooms

Mashed potatoes

Sauteed green beans