Grilled Liver with Mushrooms and Onions

Grilled Liver with Mushrooms and Onions Image by: Grilled Liver with Mushrooms and Onions Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: July 2005

Ingredients

  • 3 cups sliced mushrooms
  • 1 onion sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter melted
  • 1/2 teaspoon crumbled dried sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Dijon mustard
  • 1 lb thinly sliced calves' liver
  • 1 lb thinly sliced beef liver
  • 1 tablespoon vegetable oil
  • 2 tablespoons minced fresh parsley

Method

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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Nutritional facts <b>Per serving:</b> about

  • Sodium 418 mg
  • Protein 24 g
  • Calories 252.0
  • Total fat 11 g
  • Cholesterol 410 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g

%RDI

  • Iron 62.0
  • Fibre 0.0
  • Folate 89.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 897.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Liver with Mushrooms and Onions

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