Liver And Mushroom Saute
|Calf liver||1 Pound, sliced|
|Special oil||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Chopped scallions||3 Tablespoon (green onions)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Minced parsley||1 Tablespoon|
1 Wash the liver throughly and dry.
2 Cut each slice crosswise in fourths.
3 In a skillet, heat the oil and saute the mushrooms for about 5 minutes.
4 In the same skillet, saute the liver for 2 minutes.
5 Return the mushrooms and add the scallions; saute 2 minutes.
6 Add in the flour and stir until browned.
7 Pour in the wine, salt, pepper and parsley.
8 cook, covered over low heat for about 3 minutes.
9 Serve on the toast.