Pork liver with mushrooms

INSTRUCTIONS

• 1
  Cut the mushrooms into quarters, tear the oyster mushrooms into larger pieces. Heat 3 tablespoons of oil in a pan over medium heat, add the mushrooms and sauté them for 10 minutes, stirring frequently. Remove from heat and set aside.
• 2
  Finely chop the onion and garlic. Tie the thyme sprigs tightly with kitchen twine. Cut the liver into smaller slices, 1.5 cm thick and 4 cm wide.
• 3
  Heat 5 tablespoons of oil in a saucepan over medium heat, add the onion and sauté until golden brown, stirring frequently. Add the sliced liver and pepper and sauté for 1 minute. Add the garlic, thyme bundle and sauté for 1 minute, stirring frequently.
• 4
  Add the flour and sauté for another 1 minute, stirring constantly. Add 500 ml of water, stir with a flat wooden spoon so that any residue at the bottom of the saucepan dissolves in the water, and bring to a boil. Reduce heat to minimum and simmer for 25 minutes.
• 5
  Remove the thyme bundle, add the sautéed mushrooms and salt, pour in the cream, stir, increase heat and bring to a boil. Then reduce heat to one-third and cook for 2 minutes. Add lemon juice, stir and cook for another 1 minute.