Kidneys with Red Wine and Mushrooms Recipe
Ingredients
| 3 veal (or 8 lambs') kidneys, prepared and cleaned | ||
| Olive oil | 1 Tablespoon | |
| 2 shallots, peeled and finely chopped | ||
| 150 ml / 1/4 pt / 2/3 cup red wine | ||
| Pinch of thyme | ||
| Pinch of marjoram | ||
| Bay Leaf | 1 | |
| Salt | To Taste | |
| black pepper | 1 | |
| 100 g / 4 oz / 1/4 lb fresh mushrooms, sliced | ||
| Butter | 4 Tablespoon | |
| Tomato Paste | 2 Tablespoon | |
| 150 ml / 1/4 pt / 2/3 cup stock | ||
| Freshly chopped parsley | ||
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.
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.
Chef
