Wine-braised Veal Sweetbreads with Oyster Mushrooms
| Preparation: | 4 h |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 4 h 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Chef Benoit Latulippe |
Recipe ingredients
- 1 lb. (450 g) veal sweetbreads
- Salt and pepper to taste
- 2 Tbsp. (30 mL) vegetable oil*
- 4 tsp. (20 mL) butter*
- 5 oz. (150 g) oyster mushrooms
- 2 shallots, chopped
- 1/4 cup (60 mL) Madeira
- 1/4 cup (60 mL) white wine
- 1 1/4 cups (350 mL) chicken stock
- 1/2 cup (125 mL) 35% whipping cream*
Preparation
Soak the sweetbreads in a bowl of cold water for 1 hour, changing the water 2 or 3 times.
Poach the sweetbreads 5-7 minutes in a pot of hot water.
Remove sweetbreads, place between 2 clean cloths and press for 2 – 3 hours to extract excess water.
Clean and trim sweetbreads, removing fat and cartilage. Set aside.
In a skillet, heat oil and butter. Season sweetbreads.
Brown sweetbreads and mushrooms.
Add chopped shallots and cook covered 1 – 2 minutes to sweat.
Deglaze skillet with Madeira. Add white wine and reduce by half.
Add stock, bring to a boil and reduce to 1 cup (250 mL) liquid.
Add cream, bring to a boil and cook sauce 3 minutes.
Return sweetbreads and mushrooms to the skillet and heat through.
Serve over egg noodles or in vol-au-vents.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Butternut Squash Soup with Oyster Mushrooms and Balsamic Vinegar
- Flat spaghetti with Sweet Peppers and Oyster Mushrooms
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Elk Venison Roast with Oyster Mushrooms
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