1 tbsp olive oil
2 onions, thinly sliced
125g/4oz shiitake mushrooms, sliced
125g/4oz chestnut mushrooms, sliced
340g/12oz calf’s liver, sliced
5 tbsp dry white wine
1 tbsp wholegrain mustard
150g/5oz/scant ⅔ cup half-fat crème fraîche
150g/5oz/scant ⅔ cup 2% fat Greek yogurt
salt and ground black pepper
3 tbsp chopped fresh parsley
1 Heat the oil in a large frying pan over a low heat. Add the onions and cook gently for 5 minutes until softened.
2 Increase the heat to medium and add the mushrooms. Cook, stirring, for 5 minutes or until tender.
3 Add the liver to the pan. Cook over a medium heat, stirring occasionally, for 5 minutes.
4 Stir in the wine, mustard, crème fraîche and yogurt and heat through gently for 2–3 minutes without boiling.
5 Season with salt and pepper to taste and sprinkle with parsley. Serve immediately with boiled rice.