Veal Kidneys with Oyster Mushrooms and Green Pepper

Veal Kidneys with Oyster Mushrooms and Green Pepper
  • 4 servings
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 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)

  • 1/2 cup
    (125 mL)

    porto wine

  • 6 Tbsp.
    (90 mL)

    10% or 15% cream


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.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007