makes two servings
1/2 cup dried morel mushrooms
1 cup hot water
3 thick strips bacon (preferably double-smoked), diced
3 green onions, chopped
1 clove garlic, minced
2 tablespoons each: red wine, 35 per cent cream
freshly ground pepper
1 lb calf’s liver, patted dry
extra-virgin olive oil
In medium bowl, soak mushrooms in water 15 minutes to soften. Drain. Halve or chop mushrooms if desired.
In large skillet, cook bacon over medium until almost crisp. Remove with slotted spoon from pan to drain on paper towels.
Add mushrooms to pan. Cook, stirring, 4 minutes. Add onions and garlic. Cook, stirring, 1 minute. Add bacon. Raise heat to high; add wine. When it evaporates, add cream. Cook until mixture just holds together. Transfer to bowl. Season with pepper; cover and keep warm.
Season liver with salt and pepper. Coat lightly with oil. Wipe out skillet; heat over medium-high. Add liver. Grill 2 minutes per side. Transfer to cutting board. Slice as desired.
Serve liver topped with morel-bacon mixture.
bacon recipe courtesy of: The Boreal Gourmet: Adventures in Northern Cooking by Michele Genest. Lost Moose, 2010 | Jennifer Bain, Food Editor, The Star.com, One Yonge Street, Toronto, Ontario M5E 1E6