Wash the mushrooms, peel and cut into slices. In a skillet or frying pan, heat olive and butter and fry the mushrooms for 3 min Iriarte. Mushrooms should remain elastic. Put the mushrooms in another bowl.

Add to the pan the remaining butter and oil and saute chopped garlic and onion half rings until light Golden brown; put the onions to the mushrooms. The pan will be enough oil for frying the liver.

Pre-washed and cleansed liver pepper, roll in flour and fry for 7-10 mins, stirring occasionally. To shift the liver to the mushrooms and onions. Pour in a saucepan wine, add the finely sliced fennel. Boil for three minutes on low heat. Put the wine in a sauté liver with mushrooms. Season with salt to taste, stir and stew on low heat for about 5 min.

When serving, sprinkle diced tomatoes, pre-peeled from the skin and seeds. Bon Appetit!