Pork liver with mushrooms and creamy sauce

Cut the button mushrooms into quarters and tear the oyster mushrooms into larger pieces. In a pan, heat 3 tablespoons of oil over medium heat, add the mushrooms and sauté them for 10 minutes, stirring frequently. Remove the pan from the heat and set it aside.

Finely chop the onion and garlic. Tie the thyme sprigs with kitchen twine. Cut the pork liver into slices approximately 1.5 cm thick and 4 cm wide.

In a spacious pot, heat the remaining 5 tablespoons of oil over medium heat. Add the onion and sauté until golden, stirring constantly. Add the liver slices and pepper, then sauté everything for 1 minute. Add the garlic and the bunch of thyme, continuing to sauté for another 1 minute.