INGREDIENTS: 300g lamb’s liver, trimmed, 1 tbsp sunflower oil, 10g butter, 2 onions, chopped, 75g shiitake mushrooms, sliced, 150g brown cap mushrooms, quartered or sliced, 200g button mushrooms, quartered or sliced, 3 garlic cloves, chopped, 1 tbsp plain flour, 360 ml (12 fl oz) dry white wine, 200ml (7 fl oz) beef or veal stock, 2 tbsp chopped fresh oregano, large pinch of freshly grated nutmeg, 1 tbsp Dijon mustard, 3 tbsp créme fraîche, salt and pepper
METHOD: Heat the oil in a non-stick frying pan. Place the liver in the pan and brown quickly over a very high heat for two minutes, turning the slices once. Add the butter to the pan and reduce the heat to moderate. When the butter has melted, add the onions and cook, stirring frequently, for about five minutes or until they are softened. Add all the mushrooms and the garlic and mix well, then cook for five minutes. Keep the heat high so the mushrooms brown rather than stew in their juices. Sprinkle the mushrooms with the flour and cook, stirring, for 1–2 minutes, then slowly pour in the wine and stock, stirring all the time. Add the oregano and nutmeg and simmer, stirring, for 3–4 minutes or until the sauce reduces and thickens. Reduce the heat to low and stir in the mustard and créme fraîche. Return the liver to the pan and cook gently for three to four minutes. Season to taste.