Yes, I Love It!
I cannot eat liver and onions without killing it with mustard, but I did find a delicious way to prepare it that will make a liver eater out of a previous liver hater.
The liver, if you can get it fresh, should be soaked in water to release quite a bit of the blood. It should be sliced very thin, about one-quarter inch thick or the thickness of a pencil.
How to cook liver and onions
I cooked mine in a frying pan. I turned the heat on under the pan. Medium.
I placed a small amount of peanut oil in the pan. I sliced a large Vidalia onion into thin rings and placed the onion into the oil. It started to make noise.
While the onion was sautéing in the oil, I took a bowl and put some flour mix that I purchased in the grocery store that was to be used for coating pork. I coated the liver with it.
I placed the pieces in the frying pan. I took the onions and pulled them up on top of the liver pieces. I sprinkled some Wild Mushroom powder that I got from my butcher shop liberally on each piece. I then sprayed each piece with an imitation butter spray.
I put the cover on the pan. I let them steam. After a few minutes, I turned them over, sprinkled some more Wild Mushroom powder on them and more imitation butter spray.
I kept turning the pieces and letting them steam. I did turn the heat down a little bit, once the pieces starting to brown up a little.
The steam cooked the liver through, and hydrated the mushroom powder. The butter blend added to the mushroom and the flour mix coating all melded into a delicious, gravy like coating.
I still used mustard to eat it, but the liver was so good that I ended up frying more up later than evening to satisfy a new liver craving.