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Wine-braised Veal Sweetbreads with Oyster Mushrooms 2013-08-06 https://www.metro.ca/userfiles/image/recipes/braise-ris-veau-vinblanc-pleurotes-4670.jpg PT4H00M PT30M PT4H30M

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.

4 Chef Benoit Latulippe

2 1 2 2

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 1/4 cups (60 mL) chicken broth 1/2 cup (125 mL) 35% whipping cream

Wine-braised Veal Sweetbreads with Oyster Mushrooms

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Gluten-free

servings

4:00

Preparation

0:30

COOKING

4:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

1 lb
(450 g)
veal sweetbreads

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INSIDE VEAL LEG CUTLET FOR SCALLOPPINI VALUE PACK

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GRAIN FED OR FRESH STORE MADE MEAT KABOBS OR SOUVLAKI SKEWERS SELECTED VARTIETIES 15.41/kg

Salt and pepper to taste

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BALEINE SEA SALT

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750 g or HORMEL REAL BACON BITS 79 g SELECTED VARIETIES

2 Tbsp.
(30 mL)
vegetable oil

4 tsp.
(20 mL)
butter

5 oz
(150 g)
oyster mushrooms

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BELLE GROVE ORGANIC SLICED WHITE OR CREMINI MUSHROOMS

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227 g PRODUCT OF ONTARIO

2

shallots, chopped

1/4 cup
(60 mL)
madeira

1/4 cup
(60 mL)
white wine

1/4 cups
(60 mL)
chicken broth

1/2 cup
(125 mL)
35% whipping cream

Imprimer ma sélection

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.

Source : Chef Benoit Latulippe

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Gluten-free recipes

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