400g beef liver
100g button mushrooms
100g brown (cremini) mushrooms
100g pleurotus (oyster) mushrooms
4 tbsp olive oil
1 leek finely chopped, white part only
100 ml dry white wine
200 ml chicken broth
1 tbsp parsley finally chopped
1 tbsp mint finely chopped
250g anthotyro cheese crumbled
Freshly ground pepper
On a cutting board, slice the button and brown mushrooms. Hand-shred the pleurotus mushrooms into thin strips. Transfer into a bowl.
Cut the liver into long and thin strips. Heat the 2 tbsp olive oil in a large, nonstick skillet. Sauté the mushrooms for 4-5 min. Season with salt and freshly ground pepper. Remove skillet from stove and transfer mushrooms into a bowl.
Return skillet to stove over high heat and add the remaining olive oil.
Sauté the liver and leek for 4-5 min, seasoning with salt and freshly ground pepper. Add all mushrooms and continue sautéing for 2-3 min.
Finish with the white wine. When it has evaporated, add the chicken broth. Turn heat down to medium and cook until liver is done and the sauce has thickened. To serve, place in a large platter and top with the crumbled anthotyro cheese and the finely chopped parsley and mint.