Sweetbreads with mushrooms Ingredients: 2 - onions olive oil veal stock thick crème fraîche pepper salt - 1 kg of - veal sweetbreads - 1 - chicken stock - 300 g of - mushrooms.
Utensils： 1 saucepan pots and pans- 1 lid 1 wooden spoon 1 frying pan- 1 pitter 1 dish-
Total time:
45 min
Preparation:
3 min -
Cooking:
42 min
Phase 1
Soak the sweetbreads the day before to clean them and remove the skins more easily.
Phase 2
The next day, blanch the sweetbreads for about 10 minutes in a pan of boiling water with 1 stock cube.
Phase 3
Brown the onions in an little olive oil.
Phase 4
Add the drained and cleaned sweetbreads. Brown with the onions, salt and pepper.
Phase 5
Add the mushrooms, mix gently.
Phase 6
Sprinkle with veal stock and cover with water. Leave to cook for around 20 minutes.
Phase 7
Remove the sweetbreads and mushrooms, place in a serving dish. Reduce the sauce and add the heavy cream.
Phase 8
Adjust the seasoning and pour the sauce over the sweetbreads and mushrooms. Enjoy your food !
Utensils： 1 saucepan pots and pans- 1 lid 1 wooden spoon 1 frying pan- 1 pitter 1 dish-
Total time:
45 min
Preparation:
3 min -
Cooking:
42 min
Phase 1
Soak the sweetbreads the day before to clean them and remove the skins more easily.
Phase 2
The next day, blanch the sweetbreads for about 10 minutes in a pan of boiling water with 1 stock cube.
Phase 3
Brown the onions in an little olive oil.
Phase 4
Add the drained and cleaned sweetbreads. Brown with the onions, salt and pepper.
Phase 5
Add the mushrooms, mix gently.
Phase 6
Sprinkle with veal stock and cover with water. Leave to cook for around 20 minutes.
Phase 7
Remove the sweetbreads and mushrooms, place in a serving dish. Reduce the sauce and add the heavy cream.
Phase 8
Adjust the seasoning and pour the sauce over the sweetbreads and mushrooms. Enjoy your food !