Marinate one 4-ounce can sliced mushrooms, drained, in 1/3 cup low calorie french style salad dressing for 30 minutes.
Meanwhile, remove membrane from 1 pound calves liver, 1/2 inch thick; cut in serving size pieces.
Drain mushrooms, reserving marinade.
Brush both sides of liver with reserved marinade.
Broil 3 inches from heat for 4 minutes.
Turn; top with mushrooms.
Broil till liver is tender, about 4 minutes longer.