Seared Liver with Mushrooms and Monterey Jack

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 onion, sliced
• 8 ounces fresh mushrooms, quartered
• 1 pound calves' liver, sliced
• 6 ounces Monterey Jack cheese, cut into strips
• 1/2 cup dry sherry
• 1/2 teaspoon dried rosemary leaves, crumbled
• 1/2 teaspoon dried basil, crushed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
• In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
• Cover and simmer 10 minutes.