Grilled Liver with Bacon and Mushrooms

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The aroma of liver, earthy smokiness of mushrooms and salty bacon fuse together in a symphony to make Grilled Liver with Bacon and Mushrooms.

Course Main Dish

Cuisine American

Keyword bacon, grilled, liver, mushroom

Prep Time 7

Cook Time 20

Soaking Time 15

Servings people

Calories 725kcal

Cost $12

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.