Photo by Vivilicious
Vivilicious's Notes:
Expand2 veal kidneys, cleaned, dried on paper towel and cut into 1.5in cubes (if you have trouble finding these, you can also try lamb's kidneys, about 12) Ask a question about this ingredient
2 shallots, finely minced Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
9 ounces button mushrooms, cleaned and sliced Ask a question about this ingredient
8 tablespoons butter Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 cup crème fraîche Ask a question about this ingredient
1 cup veal stock (if you don't have any in your freezer, use good quality bought) Ask a question about this ingredient
2 tablespoons whole grain mustard Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Note: A few principles to remember when working with kidneys. First you must emove the membrane, then cut kidneys in two lengthways. Cut out the central fat inside (the white stuff, looks like branches). Secondly, please please please do not overcook the kidney or you'll be chewing rubber. And finally, once you have added mustard to the sauce, don't let it come to the boil again.
Ask a question about this stepIn a pan, melt 3 tablespoons butter and sauté the mushrooms, season and set aside.
Ask a question about this stepHeat another pan and add 5 tablespoons butter and oil. Once very hot, almost smoking, add the kidneys (BE CAREFUL, oil could splatter). Sauté kidneys for 1-2 minutes until they are nicely browned, then remove them from the pan and drain them in a sieve over a bowl.
Ask a question about this stepAdd the shallots to the fat in the pan, letting them sweat over low heat for 2 minutes. Tip in the wine and turn up the heat, cooking for another 5 minutes to reduce.
Ask a question about this stepPour in the crème fraîche and let it reduce by half. Then add the veal stock, taste for seasoning and take off the heat. Add the mustard whilst stirring the sauce, put back on the heat and add the kidneys and the mushrooms. Heat through for about 5 minutes (without letting it come to a boil). Do one last taste for seasoning and serve.
Ask a question about this stepYou could just serve this over rice, but for a really decadent dinner, try it over fresh tagliatelle tossed in butter and grated parmesan, lip-smackingly good!
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