Recipe #4912
Veal Kidneys with Oyster Mushrooms and Green Pepper
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 30 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Variety Meats |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 14 oz (400 g) veal kidney
- 2 Tbsp. (30 mL) dried or French shallots, chopped
- 4 oyster mushrooms
- 3 Tbsp. (45 mL) green pepper (pickled pepper ex. Madagascar pepper)
- ½ cup (125 mL) Porto wine
- 6 Tbsp. (90 mL) 10% or 15% cream
Preparation
Trim the kidney and cut in pieces.
In a hot fry pan, brown the kidneys until they are a little more done than still pink inside.
Set them aside in a flat dish.
In the fry pan, add the shallots.
Add the oyster mushrooms and cook for about 5 minutes.
Add the green pepper.
Deglaze with the Porto wine and let it reduce by half.
Add the cream and let reduce still.
At the last moment, add the kidneys and cook for 3 minutes in the sauce. Serve.
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
- Kidneys sautéed in green curry
- Beef Tournedos with Oyster Mushrooms
- Veal Kidneys with Marsala Sauce
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- Veal Kidneys in Mustard Sauce
- Veal Kidneys with Old-Fashioned Mustard
- Beef Tournedos with Oyster Mushrooms (BBQ)
- Veal Kidneys with Ermite Cheese
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Veal Kidneys with Marsala Sauce
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