Tested till perfect Grilled Liver with Mushrooms and Onions

Grilled Liver with Mushrooms and Onions

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 4


  • 3 cups 3cupssliced mushroommushrooms
  • 1 1oniononions, sliced
  • 3 tbsp 3tbspbalsamic vinegar
  • 1 tbsp 1tbspbutter, melted
  • 1/2 tsp 1/2tspcrumbled dried sage
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1 tsp 1tspDijon mustard
  • 1 lb 1lbthinly sliced calves' liver or beef liver
  • 1 tbsp 1tbspvegetable oil
  • 2 tbsp 2tbspminced fresh parsley
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Cut 16-inch (40 cm) length of heavy-duty foil; arrange mushrooms and onion on one half. Drizzle with 1 tbsp (15 mL) of the balsamic vinegar and butter; sprinkle with sage and half each of the salt and pepper. Fold foil over vegetables; fold in sides and seal to form packet. Place on grill over medium heat; close lid and cook, turning once, until tender, 10 minutes.

Meanwhile, in small bowl, whisk remaining vinegar with mustard; set aside. Pat liver dry; brush with oil and sprinkle with remaining salt and pepper. Add to greased grill; close lid and grill for 2 minutes. Turn and brush with half of the vinegar mixture; grill, covered, for 2 minutes. Turn and brush with remaining vinegar mixture; grill, covered, until glazed, browned on both sides and slightly pink inside, about 1 minute. Serve with mushrooms and onions. Sprinkle with parsley.

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Additional information :

Tip: Calves' liver is mild, tender and pricey. Improve less-expensive beef liver by soaking it in milk in the refrigerator for up to 4 hours. Drain, pat dry and proceed with recipe.

Nutritional Information Per serving: about

cal 252 pro 24g total fat 11g sat. fat 4g
carb 14g fibre 1g chol 410mg sodium 418mg

% RDI:

calcium 2 iron 62 vit A 897 vit C 40
folate 89
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