PREP TIME: 15 minutes + 1 hour to marinate

    COOKING TIME: 25 minutes

    MAKES 4 servings

    If you are a liver lover, you are going to really like this dish, and if you’re not, give it a try anyway; this recipe may convert you! Liver is a fantastic source of nutrients and pairs beautifully with earthy morel mushrooms—or you can substitute any other mushroom of your choice for similar results. For a complete meal, serve with your favorite low-carb vegetables or a salad.

    4 (4-oz/110-g) calves’ liver steaks

    1 cup (240 ml) full-fat buttermilk

    4 tablespoons (60 ml) olive oil, divided

    6 slices bacon, finely chopped

    5 cloves garlic, minced

    4 ounces (110 g) morel mushrooms or other mushrooms of your choice

    1 cup (240 ml) all-natural salted chicken stock

    1 stick (½ cup/110 g) cold unsalted butter, cubed

    Fine sea salt and freshly ground black pepper

    2 tablespoons chopped fresh parsley, or a handful of pea shoots, for garnish

    1. Place the liver in a mixing bowl and add the buttermilk. Stir well and let marinate for 1 hour (this improves the flavor of the liver).
    2. Heat a large frying pan over medium heat, then pour 2 tablespoons of the oil into the pan. When the oil is hot, add the bacon and sauté for 5 to 8 minutes, until golden brown. Add the garlic and morels and cook for 3 to 5 minutes more, until the mushrooms are tender.
    3. Add the chicken stock and bring to a boil, then reduce the heat to a steady simmer and cook for about 5 minutes, until the liquid has reduced by two-thirds.
    4. Reduce the heat to low and whisk in the cold butter until emulsified. You should have a smooth, buttery sauce. Slide the pan off the heat and move to the back of the stove to keep warm.
    5. Remove the liver from the buttermilk and pat dry with a paper towel. Heat the remaining 2 tablespoons of oil in a frying pan over high heat. Season the liver steaks well with salt and pepper, then pan fry for about 2 minutes on each side; the liver should still be slightly pink in the middle (be careful not to overcook it since it can become dry, chewy, and grainy).
    6. To serve family style, cut the steaks crosswise into ½-inch (1.25-cm) strips and place on a platter, then spoon the morel-butter sauce over the top and garnish with chopped parsley. Or divide the liver steaks among four serving plates, spoon the morel-butter sauce over the steaks, and garnish with chopped parsley. Store any leftovers in the refrigerator for up to 3 days.