Kidneys with Red Wine and Mushrooms
|Veal kidneys/8 lamb kidney||3 , prepared and cleaned|
|Olive oil||1 Tablespoon|
|Shallots||2 , peeled and finely chopped|
|Red wine||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Freshly ground black pepper||To Taste|
|Fresh mushrooms||4 Ounce, sliced (100 Gram, 1/4 Pound)|
|Tomato puree||2 Tablespoon (Paste)|
|Stock||1⁄4 Pint (150 Milliliter, 2/3 Cup)|
|Freshly chopped parsley||1 Tablespoon|
Cut kidneys into 1 cm/1/2 m cubes.
Drop them into boiling water, and cook for 2 min.
Drain and set aside.
In a large saucepan, saute shallots in oil.
Add wine, bring to the boil and reduce by one-third.
Add thyme, marjoram, bay leaf, salt and pepper.
Meanwhile saute mushrooms in one-third of the butter.
Add tomato puree and stock.
Blend until smooth.
Add reduced wine mixture to mushrooms and stock.
Simmer to reduce.
In a frying pan, saute kidneys in remaining butter over a brisk heat for 5 min.
Add to sauce, and cook for further 5 min or until tender.
Sprinkle with parsley, and serve immediately, with boiled rice.