Easter mageiritsa with liver and mushrooms

A recipe from Alexandros Papandreou
40 min 4 servings

200 gr white mushrooms, cut into small pieces

200 gr brown mushrooms, cut into small pieces

200 gr portobello mushrooms, cut into small pieces

450 gr beef liver, cut into bites

2 tbsps. olive oil

4 tbsps. Lurpak® butter

1 tbsp flour

1 onion, finely chopped

4 scallions, finely chopped

1 small leek, finely chopped

700 ml chicken broth

1 big lettuce, finely chopped

4 tbsps. dill, finely chopped

1 lemon, juice and zest

Salt

Freshly ground pepper

Easter mageiritsa with liver and mushrooms

Preparation

Place a deep non-stick pan on high heat to warm it well and add 2 tbsps. of olive oil and 2 tbsps. of butter.

Sauté the liver until it gets a nice brown colour by sprinkling with salt and freshly ground pepper. Take it out of the pan, leaving the fat in it. Put the liver in a bowl and place the pan again on a high heat.

Sauté the chopped onion along with the leek for 1-2 minutes, add all the cut mushrooms, the white mushrooms, the brown mushrooms and the portobello mushrooms and as soon as they soften a little, sprinkle them with salt and freshly ground pepper.

Add the sautéed liver to the pan, sprinkle with the flour and stir well until you can’t see the flour. Next, add the chicken broth and once it boils, lower the heat and let the liver with the mushrooms simmer.

In the last 10-15 minutes, add the remaining Lurpak® butter, the freshly chopped onions and lettuce and continue cooking until they wither, stirring regularly.

When ‘mageiritsa’ is ready, take it away from the stove, add the dill, lemon juice and lemon juice, salt and freshly ground pepper and stir well.

Serve in deep dishes with a little freshly ground pepper.

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