Calf Liver with Mushrooms and Creamy Dijon & Red Wine
Time: 20 minutes or less
4 slices of calf liver (veal)
1 shallot, minced
8-10 small white mushrooms, thickly sliced
1 tbsp butter
1 tbsp balsamic vinegar
Fine sea salt and fresh black pepper
1/2 cup whipping cream
1 tbsp dry red wine
1 tbsp dijon mustard
In a medium sized bowl, whip the cream until almost stiff, then slowly add the red wine and dijon mustard until well combined. Set aside.
Melt the butter in a skillet until very hot. Quickly saute the liver so they are browned on each side, then remove them to a plate. Add the shallots and mushrooms along with the balsamic vinegar. Saute until the mushrooms are browned. Add the liver and quickly saute - about one minute. Season to taste with salt and pepper and serve immediately with the dijon-wine cream. (Served here with roast potato wedges and baby spinach salad with a balsamic reduction).