Prep 10 mins
Cook 35 mins
For the liver lovers out there, this recipe provides a different method of preparation with a refined taste and an attractive presentation. Especially easy to put together if you use ready-to-use store-bought pie crusts, though of course home-made is always better. Use a 9 or 10 inch deep dish pie pan, or 11-inch (1 1/2 inch deep) tartform. Recipe comes from my local grocer. Preparation time does not include time to prepare home-made pastry.
- pastry for double-crust deep dish pie, unbaked
- 2 tablespoons butter
- 1 lb calf liver, chopped in 1-2 inch pieces
- 8 ounces oyster mushrooms, cleaned and chopped
- 1 1⁄2 teaspoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3⁄4 cup cream
- 1 tablespoon cornstarch
- 1 egg, beaten
- Pre-heat oven to 350°F.
- Heat butter in a skillet and add the liver; saute for about 3 minutes, or until all pieces are browned.
- Add the mushrooms and allow to saute 3-5 minutes, until mushrooms are softened, and most of the liquid has evaporated.
- Add the vinegar, mustard, salt, pepper and cream to the mixture; allow to cook and when it has reached a steady simmer again, carefully sprinkle the cornstarch in and mix until it is thoroughly combined and the sauce has thickened.
- Remove from heat and allow to cool (as long as it takes you to roll out the pastry).
- Divide the pastry crust in half; roll out half and line the piepan or tartform.
- Pour the liver mixture in the piepan; brush the crust edges with the beaten egg.
- Roll out the remaining crust and cover the tart; pinch and seal edges, then remove extra dough.
- Cut a few vents in the top with a knife, then brush with beaten egg.
- Bake for approximately 25 minutes, or until nicely browned.