Liver Carpaccio with Mushrooms & Umami Glaze

Why You’ll Love It

If you’ve ever heard liver called “nature’s multivitamin,” this is why. With unmatched levels of retinol, B12, heme iron, and folate, raw beef liver delivers ancestral nutrition in its purest form. When frozen ahead and sourced responsibly, it’s safe to eat raw — and doing so preserves its full potency.

This dish is elegant nose-to-tail eating: a silky, savoury reminder that real food can be simple, beautiful, and deeply restorative. The addition of mushrooms enhances the umami profile, and the drizzle of ghee and fish sauce makes each bite melt in your mouth. If you’ve ever feared liver, this one might just shift your perspective.

Liver Carpaccio with Mushrooms & Umami Glaze

Liver Carpaccio is a surprisingly refined way to enjoy one of the most nutrient-dense foods on Earth. Packed with vitamin A, B12, iron, and more, raw liver — when frozen beforehand and sourced from quality animals — is not only safe but incredibly bioavailable. Served sashimi-style with mushrooms and umami glaze, this quick, no-cook recipe is elegant nose-to-tail nourishment at its best.

Servings 1 people

Prep Time 10 minutes mins

Total Time 10 minutes mins

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Ingredients

  

• 100 g Raw beef liver Frozen for safety; pasture-raised if possible
• 1 tsp Fish sauce Use high-quality, no sugar added
• 1 tsp ghee Melted, grass-fed preferred
• ½ cups Mixed mushrooms Thinly sliced: shiitake, enoki, portobello
• 1 pinch Maldon sea salt flakes Optional, to taste

Instructions

 

• Liver should be Frozen: Take raw liver out of the freezer 15 mins before cutting This helps eliminate pathogens and makes it easier to slice.
• Slice it thin : Using a very sharp knife, slice the liver into thin sheets — almost see-through, like sashimi. Arrange on a cold plate.
• Make the glaze : In a small bowl, mix melted ghee with fish sauce and a pinch of salt. Stir well.
• Drizzle & top : Drizzle the glaze generously over the liver. Arrange your raw mushroom slices delicately over the top.
  
• Let it restLet the plate sit at room temperature for 5 minutes before serving. This allows the flavors to meld and the liver to soften slightly.
• Nutrition Info (approx.)

  Calories: ~230 kcal

  Protein: ~20g

  Fat: ~14g

  Carbs: ~1–2g

  Rich in: Iron, B12, vitamin A, folate, choline, copper
• Storage Tip

  This dish should be consumed immediately after slicing and dressing. Do not store leftovers. Always freeze your liver ahead of time for safety and texture.

Notes

Kid-Friendly Adaptation

This isn’t one for the little ones unless they’re already adventurous eaters. But if you want to introduce liver, try cooking it gently in ghee and blending it into meatballs or pâtés.

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 Notes

• For safety, always use high-quality liver from a clean, traceable source.
• If the taste is too strong, add a squeeze of lemon or thin slivers of pickled onion for brightness.
• Serve cold with chopsticks for a real sashimi-style experience.

Calories: 230kcal

Course: Appetizer

Cuisine: Asian, French, Italian

Keyword: fresh, liver, no cooking, Quick Meal, raw, starter, summer, under 10 minutes