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Kidneys With Red Wine And Mushrooms

Flavor.of.Europe's picture
Ingredients
  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)
  Thyme 1 Pinch
  Marjoram 1 Pinch
  Bay leaf 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Fresh mushrooms 4 Ounce, sliced (100 Gram, 1/4 Pound)
  Butter 4 Tablespoon
  Tomato puree 2 Tablespoon (Paste)
  Stock 1⁄4 Pint (150 Milliliter, 2/3 Cup)
  Freshly chopped parsley 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled

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