Pork liver with mushrooms and onion is a meat dish that you can prepare in less than 30 minutes. It tastes delicious served with bread for breakfast or served for dinner with creamy mashed potatoes. The preparation of fried pork liver should start by cleaning, peeling and cutting the vegetables, drying them with a paper towel, then cutting the cleaned liver into slices. Next, the liver slices need to be intensively sprinkled with flour, and after that fried in butter. After frying the liver, fry the vegetables also in butter, then add wine and water, simmer for a while and add the previously fried liver. Season to taste with salt and pepper. During cooking, the sauce in which the liver and vegetables are cooked will thicken slightly, which will allow the dish to acquire a deeper flavour. I encourage you to try the recipe for pork liver with mushrooms and enjoy.
Ingredients for pork liver with mushrooms.
- 250 g mushrooms
- 150 g onion
- 50 ml dry white wine
- 2 springs of thyme
- 2 tablespoons of flour
- 600 g pork liver
- 100 ml water
- 3/4 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 4 full tablespoons of butter
How to make pork liver with mushrooms.
Cut the onion into feather-like slices, and cut the mushrooms into slices. Dry and clean the pork liver with a paper towel, and cut them into 1.5-2 cm wide strips, then sprinkle them with flour on both sides. Put two tablespoons of butter into a wide, thick-bottomed pan, melt it, and when it is liquid and hot, add the floured slices of liver. Fry the liver over a medium heat for about 3 minutes, first on one side – do not stir too much or turn it over during this time. Then, turn the liver over and continue frying for another 3 minutes. Remove it and transfer it to a plate.
Put the remaining 2 tablespoons of butter in the same pan, melt it and add the chopped onion, mushrooms and thyme sprigs. Fry over a medium heat for about 7-8 minutes, stirring frequently. Then, pour in the wine and water and continue simmering for 2-3 minutes. Afterwards, add the fried liver, salt and pepper, and continue simmering for 3-4 minutes, stirring from time to time.
Good to know when making pork liver with mushrooms.
I peeled the mushrooms, but if you clean them well, there is no need to peel them.
In this dish, I use pork liver, but you can replace it with chicken liver. Chicken liver needs slightly less time on the heat than the pork liver does.
Do you like dishes with liver? If so, try our recipe for Liver dumplings.