Pork liver with mushrooms

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.

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.

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.