Rognons aux Champignons.

Or Sheep’s Kidneys with Mushrooms for the uninitiated. This is one of a large class of dishes of which Rognons á la Moutarde [Sheep’s Kidneys with Mustard Cream Sauce] is the classic type. A staple of French cuisine, there are a huge number of variations, of course, using both sheep’s kidneys and pig’s kidneys. It is quick and easy, and cheap to make, but it is a real gourmet treat. Serve with potatoes Dauphinoise and green beans. Escoffier will be proud of you.


25g butter.

2 tblsp oil.

6 sheep’s’ kidneys, cored and diced.

Salt and pepper to taste.

½ tsp nutmeg.

2-3 shallots, peeled and sliced.[1]

1 large clove garlic, crushed.

½ cup red wine.

1 tblsp tomato paste.

1 tsp dried lavender.[2]

2 cups sliced mushrooms.

½ cup fresh cream.

½ cup chopped fresh parsley.


Prepare all the ingredients and have them sitting, ready to go, on the work bench. Heat the oil and butter in a pan over a hot flame and sauté the kidneys until browned all over, adding the salt, pepper and nutmeg as you go. Add the shallots [or onion] and the garlic and continue to sauté until soft [2-3 minutes].

Beat the tomato paste into the wine and add the mixture to the pan, stir through then add the lavender [if you are using it] and the mushrooms. Still well and continue to sauté until the liquor has almost disappeared.

Stir in the parsley, reserving a little for garnish, then the cream and mix through well. Bring to the boil and simmer for 2-3 minutes to reduce slightly then pour into a serving dish. Garnish with the remaining parsley.

 Serves: 2.


[1] Or one medium onion, peeled and thinly sliced.

[2] Optional.

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