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Pork Kidneys with Paris Mushrooms

For a complete and tasty meal.

Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 20 minutes
Energy: 51 kcal / serving

Instructions

  • 1.   Step 1:
  • 2.   Cut the kidneys in half and remove the membrane with a thin knife, then devein them (or have them prepared by your butcher). Cut the kidneys into cubes.
  • 3.   Step 2:
  • 4.   Peel and mince the garlic. Chop the parsley.
  • 5.   Step 3:
  • 6.   Cook the kidneys for 3 minutes in a hot pan with a knob of butter, then brown them on all sides. Season with salt and pepper.
  • 7.   Step 4:
  • 8.   Rinse the mushrooms.
  • 9.   Step 5:
  • 10.   In another pan, brown the mushrooms with a knob of butter, then drizzle with white wine and let reduce over low heat for 10 minutes. Add the garlic, parsley, thyme, and tomato sauce.
  • 11.   Step 6:
  • 12.   Mix well and then add the kidneys.
  • 13.   Step 7:
  • 14.   Let cook over low heat for 10 minutes.
  • 15.   Step 8:
  • 16.   Serve with rice or a green salad.

Ingredients for servings

  • 500 g of pork kidney
  • 150 g of button mushroom
  • 4 garlic cloves
  • 2 teaspoon of butter
  • 10 cl of dry white wine
  • 3 tablespoon of tomato coulis
  • 1 tablespoon of thyme
  • 5 parsley
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    51 kcal
    3 %
  • Fat
    2,13 g
    3 %
  • of which saturated
    1,35 g
    7 %
  • Carbohydrates
    3,13 g
    1 %
  • of which sugar
    ?
    ?
  • Protein
    1,63 g
    3 %
  • Fibers
    1,03 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.