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Wine-braised Veal Sweetbreads with Oyster Mushrooms 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.
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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

Wine-braised Veal Sweetbreads with Oyster Mushrooms

Rate this recipe
1 Vote
  • Gluten-free
4
servings
4:00
Preparation
0:30
COOKING
4:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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