Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. Cover and simmer 10 minutes.