Liver with wild mushrooms

Liver with wild mushrooms

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(1 ratings)


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Cooking time

Prep: 20 mins Cook: 40 mins

Skill level

Moderately easy


Serves 4

Team the rustic, earthy flavour of wild mushrooms with rich pork liver, covered in a cream and sage sauce

Nutrition and extra info

Nutrition info

Nutrition per serving



  • 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

For the mushroom ragout

  • 500g mixed fresh wild mushrooms - 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

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  1. Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it’s melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
  2. When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
  3. While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
  4. Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
  5. When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.

Recipe from Good Food magazine, October 2012

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Show comments
reevey's picture
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What a brilliant recipe. I've never cooked a whole pork liver before but it came out just right, I cooked mine for 20 mins and left it to rest for 10mins, much better than pan-fried and lessens the chance of it drying out. Sauce is amazing with all the ingredients as listed, worth trying it although it sounds rich, it went well with the pork liver, served up with green beans. Will certainly try it again

jess_reilly's picture

This sauce is amazing! So tasty with some mash. I never bother to put in the sherry as I never have any in the house and always substitute wild mushrooms for a mixture of button and chestnut.

eastbrook's picture

i don't like the look of this!!!!!!!!!!!!!!