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Calf Liver and Oyster Mushroom Tart

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“For the liver lovers out there, this recipe provides a different method of preparation with a refined taste and an attractive presentation. Especially easy to put together if you use ready-to-use store-bought pie crusts, though of course home-made is always better. Use a 9 or 10 inch deep dish pie pan, or 11-inch (1 1/2 inch deep) tartform. Recipe comes from my local grocer. Preparation time does not include time to prepare home-made pastry.”

Ingredients Nutrition

  • pastry for double-crust deep dish pie, unbaked
  • 2 tablespoons butter
  • 1 lb calf liver, chopped in 1-2 inch pieces
  • 8 ounces oyster mushrooms, cleaned and chopped
  • 1 12 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 34 cup cream
  • 1 tablespoon cornstarch
  • 1 egg, beaten


  1. Pre-heat oven to 350°F.
  2. Heat butter in a skillet and add the liver; saute for about 3 minutes, or until all pieces are browned.
  3. Add the mushrooms and allow to saute 3-5 minutes, until mushrooms are softened, and most of the liquid has evaporated.
  4. Add the vinegar, mustard, salt, pepper and cream to the mixture; allow to cook and when it has reached a steady simmer again, carefully sprinkle the cornstarch in and mix until it is thoroughly combined and the sauce has thickened.
  5. Remove from heat and allow to cool (as long as it takes you to roll out the pastry).
  6. Divide the pastry crust in half; roll out half and line the piepan or tartform.
  7. Pour the liver mixture in the piepan; brush the crust edges with the beaten egg.
  8. Roll out the remaining crust and cover the tart; pinch and seal edges, then remove extra dough.
  9. Cut a few vents in the top with a knife, then brush with beaten egg.
  10. Bake for approximately 25 minutes, or until nicely browned.

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