Roasted Pork Liver with Mushrooms & Cream
(0)
45 min
Under an hour
Gurkerl Küche
Zarte Schweinsleber trifft auf eine aromatische Mischung aus frischen Champignons und Austernpilzen. Verfeinert mit einem Schuss Obers und frischem Thymian, ist dieses Gericht ein wahrer Klassiker der herzhaften Hausmannskost. Schnell zubereitet und unglaublich gschmackig – ideal für ein wärmendes Mittag- oder Abendessen.
Ingredients
Preparation method
Quarter the button mushrooms and tear the oyster mushrooms into coarse pieces. Heat 3 tbsp of oil in a pan over medium heat, add the mushrooms, and sauté for about 10 minutes, stirring frequently. Remove from the heat and set aside.
Finely dice the onion and garlic. Tie the thyme sprigs tightly into a bouquet with kitchen twine. Cut the pork liver into strips approx. 1.5 cm thick and 4 cm wide.
Heat 5 tbsp of oil in a pot over medium heat and sauté the onion until golden brown, stirring constantly. Add the liver pieces and pepper and sear hot for 1 minute. Add the garlic and the thyme bouquet and sauté for another minute, stirring constantly.
Chef's tip
A cold, freshly poured beer pairs best with this. As a side dish, we recommend classic boiled potatoes or fresh bread rolls.
70 min
Under an hour
