Liver with Marinated Mushrooms

Calves liver broiled fast and topped with mushrooms that have been soaking in French dressing for half an hour. The marinade does triple duty here: it flavors the mushrooms, acts as a glaze for the liver under the broiler, and keeps the meat from drying out during the quick cook.

Broiling liver is all about speed. Three minutes per side is enough to get a nice sear on the outside while keeping the inside pink and tender. Overcook liver and it turns grainy and bitter. Pull it when it’s still slightly pink in the center and let carryover heat finish the job.

Brushing the reserved marinade on both sides before broiling gives the liver a glossy, tangy coating that balances its rich, mineral flavor. The marinated mushrooms piled on top during the last few minutes warm through without losing their bite.

Chef Tips

• Pat the liver dry before brushing with marinade. Wet liver steams instead of searing under the broiler, and you want color on that surface.
• Cut away any visible membranes or veins from the liver before cooking. They turn tough and chewy under high heat.
• Position the broiler pan about 4 inches from the heat source for the best balance between browning and keeping the interior tender.

Variations

• Use Italian dressing instead of French for a more herbal, garlicky marinade.
• Add thinly sliced onions to the mushroom marinade for a liver-and-onions twist.
• Deglaze the broiler pan with a splash of red wine and pour it over the plated liver as a quick sauce.