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    Home » Recipes » Paleo Beef and Red Meat Recipes

    Grilled Liver with Bacon and Mushrooms

    Last Modified: Apr 20, 2024 by chantal · This post may contain affiliate links · Leave a Comment

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    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.

    closeup of a serving of Grilled Liver with Bacon and Mushrooms on a blue plate
    Jump to:
    • Grilled Liver with Bacon and Mushrooms
    • Ingredients
    • How to Make Grilled Liver with Bacon and Mushrooms
    • More Beef Recipes
    • 📖 Recipe

    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

    blue plate filled with a helping of Grilled Liver with Bacon and Mushrooms

    Grilled Liver with Bacon and Mushrooms

    The aroma of liver, earthy smokiness of mushrooms and salty bacon fuse together in a symphony to make Grilled Liver with Bacon and Mushrooms.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 20 minutes mins
    Soaking Time 15 minutes mins
    Course Main Dish
    Cuisine American
    Servings 2 people
    Calories 725 kcal

    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.

    Nutrition

    Calories: 725kcalCarbohydrates: 4gProtein: 47gFat: 56gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 181mgSodium: 503mgPotassium: 888mgFiber: 1gSugar: 1gVitamin A: 187IUVitamin C: 4mgCalcium: 73mgIron: 7mg
    Keyword bacon, grilled, liver, mushroom
    Tried this recipe?Let us know how it was!

    More Paleo Beef and Red Meat Recipes

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      Lamb Liver with Oranges
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    • green bowl filled with Slow Cooked Beef Tongue
      Slow Cooked Beef Tongue

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