Thursday, April 3, 2014

Liver and Mushroom Stir Fry


My tries to incorporate more liver to our meals led to this dish. I used chicken liver for mild flavor but for stronger liver flavor use beef liver. I'd like pork liver for some foods but it is not commonly sold in the US it seems.

Liver and Mushroom Stir Fry

8 oz bacon (check ingredients carefully and for sugar free/additive free bacon, check out US Wellness Meats website)
8 oz liver
8 oz mushrooms of your choice
2-3 handfuls spinach or dandelion greens
2 cloves of garlic

1. Cut bacon in small pieces and slice liver thinly.
2. Fry bacon pieces in a cast iron pan. When the bacon is crispy, remove from the pan but leave the fat.
3. Add thinly sliced or chopped garlic to the pan. Be careful not to burn it.
4. Add mushrooms and fry until they get some color, then add spinach. Continue frying until spinach is just wilted. Remove from the pan but leave the fat.
5. Add the liver in the pan and fry until it gets some color.
6. Add all the other ingredients back to the pan and toss around for a minute or two so they are well mixed.
7. Serve as an appetizer or for main course with salad. Would be a nice breakfast too.

This recipe was posted in Phoenix Helix AIP Roundtable. Check it out for more recipes!

6 comments:

  1. Thank you for this wonderful recipe. I used chicken livers, shiitakes, broccolini, and added 1/2 cup thinly sliced sweet onions. This is the best liver recipe I have ever had! I am looking forward to having leftovers tomorrow. Thank you for making me a happy liver eater!

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    1. Great to hear Maureen! Thanks so much for the feedback. I am glad you enjoyed it!

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