Preheat oven to 200°F/100°C.
In a skillet, heat oil and sear liver; remove and keep warm.
In the same skillet, brown mushrooms over high heat. Add shallots and cook another 2 min.
Deglaze with wine or chicken bouillon and reduce to almost nothing.
Stir in cream gradually. Add mustard, stirring it in thoroughly. Bring to a slow simmer. Season.
Return liver to sauce and heat without bringing to a boil.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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