- 1/4 cup butter
- 1 onion, sliced
- 8 ounces fresh mushrooms, quartered
- 1 pound calves' liver, sliced
- 6 ounces Monterey Jack cheese, cut into strips
- 1/2 cup dry sherry
- 1/2 teaspoon dried rosemary leaves, crumbled
- 1/2 teaspoon dried basil, crushed
- Melt butter in a large skillet over medium heat. Stir in onion and mushrooms; cook until the onion has softened and turned translucent, about 5 minutes. Remove from skillet with a slotted spoon; set aside.
- In the same skillet, cook liver over medium heat until brown on both sides. Add sherry, rosemary, basil, and sauteed onion and mushrooms. Top each liver piece with a strip of cheese.
- Cover and simmer 10 minutes.