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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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