Foie d’Agneau aux Champignons

I could say Lamb’s Fry with Mushrooms, but it sounds so much more elegant in French. This is another quick one, and is useful if you have shallots and parsley growing in the garden. If not, use an onion and shop-bought parsley. The cream and mushrooms help to ease the way for those who are not that keen on offal. 


A little olive oil.

4 shallots, sliced.

300g lambs’ fry, thinly sliced.

3 cloves garlic, crushed.

Salt and pepper to taste.

1 teaspoon balsamic vinegar.

½ cup cider.

300g sliced mushrooms.

½ cup chopped fresh parsley.

½ cup fresh whole cream. 


Heat the oil in a pan over a hot flame. Stir fry the shallots until soft then add the liver. Stir fry, adding the garlic, salt and pepper, until cooked through but still moist then add the vinegar and cider. 

Bring to the boil and add the mushrooms and the herbs, reserving a little for garnish. Stir fry until almost all the liquid is evaporated then add the cream. Bring to the boil and reduce heat to a simmer. Allow to cook for 2-3 minutes to thicken then serve sprinkled with the reserved parsley.

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