Roasted Pork Liver with Mushrooms & Cream

Preparation

• 1
  Quarter the button mushrooms and tear the oyster mushrooms into coarse pieces. Heat 3 tbsp oil in a pan over medium heat, add the mushrooms and roast for about 10 minutes, stirring frequently. Remove from heat and set aside.
• 2
  Finely dice the onion and garlic. Tie the thyme sprigs tightly into a bouquet with kitchen twine. Cut the pork liver into strips approximately 1.5 cm thick and 4 cm wide.
• 3
  Heat 5 tbsp oil in a pot over medium heat, roast the onion in it until golden brown, stirring. Add the liver pieces and pepper and sear for 1 minute. Add the garlic and the thyme bouquet and roast for another minute, stirring.
• 4
  Sprinkle the flour over it and roast for 1 minute, stirring constantly. Pour in 500 ml water, loosening the fond from the bottom of the pot with a wooden spoon. Bring to a boil, reduce heat to a minimum and simmer for about 25 minutes.
• 5
  Remove the thyme bouquet. Add the roasted mushrooms, salt, and whipping cream. Mix everything well, briefly increase the heat and bring to a boil. Then reduce the heat again and simmer for 2 minutes. Finally, stir in the lemon juice and cook for another minute. Serve with a side dish of your choice.