Kidneys and Mushrooms.

This one is very closely similar in method to the Kidneys in Mustard Cream Sauce [Rognons á la Moutarde] that I did the other day, but so what? The method is a good one; quick, simple and very, very tasty.


25g butter.

¼ cup olive oil.

1 small onion, finely chopped.

2 cups diced sheeps’ kidneys.

2 cups sliced mushrooms.

Freshly ground black pepper.

½ cup red wine.

½ cup cream.

1 tablespoon chopped chives.


Melt the butter and oil together over a hot flame. Add the onion and stir fry until soft but do not allow to brown. Add the kidneys and continue to stir fry until sealed. Add the mushrooms and continue to stir fry until most of the moisture has been absorbed. Add the wine and cook, stirring until almost all is absorbed. Add the cream and the chives and cook, bubbling, for two to three minutes or until the liquid thickens.

Serve immediately. If as a main course, serve with rice or couscous. If as an entrée, serve over croutons.

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