Grilled liver with bacon and mushrooms marries the robust natural flavor of liver with umami-rich bacon and earthy mushrooms. This recipe illustrates how these three ingredients can harmonize to create a dish greater than the sum of its parts.
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Grilled Liver with Bacon and Mushrooms
The combination of earthy liver, salty bacon, and savory mushrooms is a mainstay with roots that stretch back to the origins of grilling. Traditionally cooked over an open fire, this dish speaks to the heart of grill culture, where the quality of ingredients and the skill of the cook take center stage.
Side the dish with a crisp Apple, Kale and Cabbage Salad or a medley of Grilled Mixed Vegetables to provide contrast and balance.
Ingredients
Serves: 2 Prep Time: 7 minutes and 15 minutes Cook Time: 20 minutes
- ½ cup dried morel mushrooms
- 1 cup hot water
- 5 slices bacon, cut into ½-inch pieces
- 3 green onions, chopped
- 1 clove garlic, minced
- 2 tablespoon red wine
- 2 tablespoon coconut milk
- 1 lb beef, pork or calf liver, cut into 2 slices
- Cooking fat
How to Make Grilled Liver with Bacon and Mushrooms
Place the dried mushrooms in a bowl with the hot water to soak for about 15 minutes.
Drain and chop the mushrooms coarsely.
Heat a skillet over a medium heat and cook the bacon until it just starts to get crispy, about 9 minutes, stirring frequently. Set the bacon aside.
Add the chopped mushrooms to the pan and cook for another 4 minutes, then add the green onions and garlic and cook for another minute.
Add the bacon back in the skillet.
Over a high heat, pour in the red wine and let it reduce completely.
Add the coconut milk, season with salt and pepper to taste and cook briefly, until the mixture holds together and is quite thick.
Set the cooked mixture aside and reserve while you use the same skillet to fry the liver slices in some cooking fat over a medium high heat. 2 minutes on each side should be enough.
Serve the liver slices topped with the bacon and mushroom mixture.
More Beef Recipes
If you love beef as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Crockpot Bolognese Sauce Recipe
- Slow Cooker Sloppy Joes Recipe
- 21 Paleo Slow-Cooker Recipes
- Cabbage Soup Recipe
- Slow Cooker Pulled-Beef Recipe
- Easy Slow Cooker Beef And Onion Stew
📖 Recipe
Grilled Liver with Bacon and Mushrooms
Ingredients
- ½ cup dried morel mushrooms
- 1 cup hot water
- 5 slices bacon cut into ½-inch pieces
- 3 green onions chopped
- 1 clove garlic minced
- 2 tablespoon red wine
- 2 tablespoon coconut milk
- 1 lb beef pork or calf liver, cut into 2 slices
- Cooking fat
Instructions
- Place the dried mushrooms in a bowl with the hot water to soak for about 15 minutes.½ cup dried morel mushrooms, 1 cup hot water
- Drain and chop the mushrooms coarsely.
- Heat a skillet over a medium heat and cook the bacon until it just starts to get crispy, about 9 minutes, stirring frequently. Set the bacon aside.5 slices bacon
- Add the chopped mushrooms to the pan and cook for another 4 minutes, then add the green onions and garlic and cook for another minute.3 green onions, 1 clove garlic
- Add the bacon back in the skillet.
- Over a high heat, pour in the red wine and let it reduce completely.2 tablespoon red wine
- Add the coconut milk, season with salt and pepper to taste and cook briefly, until the mixture holds together and is quite thick.2 tablespoon coconut milk
- Set the cooked mixture aside and reserve while you use the same skillet to fry the liver slices in some cooking fat over a medium high heat. 2 minutes on each side should be enough.1 lb beef, Cooking fat
- Serve the liver slices topped with the bacon and mushroom mixture.
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