|Olive oil||1 Tablespoon|
|Pitted black olives||2 Ounce, or stoned (60 Gram)|
|Mushrooms||3 Ounce, thinly sliced (90 Gram)|
|Amontillado sherry||4 Fluid Ounce (120 Milliliter)|
|Double cream||4 Tablespoon|
|Lemon juice||To Taste|
|Chopped parsley||1 Tablespoon|
Skin and core the kidneys, then cut into thin slices.
Heat 1 tablespoon of butter with the oil in a pan and fry the kidneys over a high heat.
Remove and keep warm.
Blanch the olives for 2 minutes and drain.
Heat the remaining butter in a second pan and saute the mushrooms for 3-4 minutes; add the olives, season with salt and pepper and keep warm.
Deglaze the kidney pan with the sherry, add the brandy and cream and reduce over high heat until the liquid is half the original volume.
Return the kidneys to the pan with the mushrooms, lower the heat and simmer for 1 minute.
Season with salt, pepper and a squeeze of lemon juice.
Serve immediately, spfinkled with chopped parsley.