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Grilled Liver with Mushrooms and Onions Recipe

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This recipe for Grilled Liver with Mushrooms and Onions, by , is from The Carol Leclair Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ken Leclair


1 sliced onion
3 c sliced mushrooms
1 tbsp melted butter
3 tbsp balsamic vinegar
˝ tsp crumbled dry sage
˝ tsp each of salt and pepper
1 tsp Dijon mustard
1 lb sliced calf’s or beef liver
1 tbsp vegetable oil
2 tbsp minced fresh parsley

• Directions
Cut 16 inch length of heavy duty foil;
Arrange mushrooms and onion on one half.
Drizzle with 1 tbsp of balsamic vinegar and butter;
Sprinkle with sage and half of 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 a 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 two minutes. DO NOT OVER COOK- no shoe leather please.
Turn and brush with half of the 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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