Sage & thyme calves’ liver with wild mushrooms & pancetta

Sage & thyme calves’ liver with wild mushrooms & pancetta

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Cooking time

Prep: 25 mins Cook: 15 mins

Skill level

Moderately easy

Servings

Serves 4

Think you don't like liver? This tasty, pan-fried version with herbs, mushrooms and bacon on toast may convert you

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
510
protein
35g
carbs
26g
fat
29g
saturates
13g
fibre
3g
sugar
3g
salt
2.3g

Ingredients

  • 8 slices pancetta (or streaky bacon)
  • 1 tbsp vegetable oil
  • 500g calves' livers, 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 mushrooms, cleaned
  • zest and juice ½ lemon
  • 4 thick slices of rustic bread, toasted (preferably sourdough)

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Method

  1. Put the pancetta in a large frying pan and cook until crisp, then lift out with a slotted spoon and drain on kitchen paper. Heat the oil in the pan. Sear the liver steaks for 1-2 mins each side – so they’re just still pink in the middle – using half the butter towards the end to baste the meat. Remove the liver to a plate using the slotted spoon and leave to rest, covered with foil, for 10-15 mins.
  2. Add the chopped sage, thyme leaves, shallots, mushrooms and lemon zest to the pan. Fry on the highest heat for a few mins, then add the lemon juice and some seasoning. Cook for 3-5 mins until slightly saucy and the mushrooms are soft.
  3. Heat the remaining butter in your smallest saucepan until just foaming. Add the remaining whole sage leaves and fry for a few mins until crisp. Drain on kitchen paper with the pancetta. Sit the liver on toast, spoon over the mushroom mixture and scatter over the pancetta and crisp sage. Serve immediately.

Recipe from Good Food magazine, April 2013

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Comments

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broadhaven's picture
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It's a long long time since we've had liver. Used lambs liver as local supermarket didn't have calfs. As we are off bread in our diet I decided to add a bit of wine and creme fraiche and served it with mash spud. Very tasty.

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