Lambs' Liver with Wild Mushrooms in Madeira

Name: Lambs' Liver with Wild Mushrooms in Madeira
Ingredients: 8 oz (225 g) lamb’s liver; salt and freshly milled black pepper; 1 oz (25 g) dried porcini mushrooms; ¼ pint (150 ml) Madeira; 1 large onion; 2 dessertspoons olive oil; 1 clove of garlic, chopped; 6 oz (175g) dark-gilled open mushrooms (preferably Portobella), sliced; ¼ pint (150 ml) dry white wine; 1 heaped teaspoon grain mustard

"This recipe is inspired by the famous Liver Veneziana (basically small strips of calves liver and onion cooked in white wine), but because that has already appeared in my books, here I have adapted it for lamb’s liver, using mushrooms and Madeira wine. If you don’t like liver, the whole thing works well made with small strips of fillet steak...."

INGREDIENTS

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8 oz (225 g) lamb’s liver

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salt and freshly milled black pepper

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1 oz (25 g) dried porcini mushrooms

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¼ pint (150 ml) Madeira

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1 large onion

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2 dessertspoons olive oil

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1 clove of garlic, chopped

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6 oz (175g) dark-gilled open mushrooms (preferably Portobella), sliced

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¼ pint (150 ml) dry white wine

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1 heaped teaspoon grain mustard

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