In a heavy frying pan, melt butter and oil; brown slices of liver.
When the slices of liver are seared, put on a plate; keep hot.
In the same frying pan, over high heat, sauté mushrooms; add shallots and continue cooking a few minutes. Deglaze with chicken broth and reduce until almost dry.
Add mustard and stir well; add cream.
Reheat the slices of liver in the sauce without boiling.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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