Creamed liver and mushrooms

Name: Creamed liver and mushrooms
Yield: 6 servings
Cuisine: Boil
Ingredients: 60.00 g butter or margerine; 500.00 g liver cut into strips; 500.00 g mushrooms large, sliced; 2.00 onion sliced; 30.00 ml flour; 500.00 ml milk; sea salt and freshly ground black pepper; bread toast

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (8)

60.00 g	butter — or margerine
500.00 g	liver — cut into strips
500.00 g	mushrooms — large, sliced
2.00	onion — sliced
30.00 ml	flour
500.00 ml	milk
	sea salt and freshly ground black pepper
	bread — toast

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Method:

Melt half the butter and sauté liver until browned. Add mushrooms and onions, continue to fry until soft. Set aside and keep warm. In a separate pan, melt remaining butter and add flour, cook for 1 minute. Gradually add milk, stirring over low heat until thickened. Replace liver and mushroom mixture, season with plenty of ground black pepper and salt to taste, and heat through. Serve warm with triangles of buttered toast.
Serves 6.