Veal kidneys with mushrooms and port Ingredients: 20 cl of port - 60 g of butter - 100 g of crème fraîche - 1 tablespoon of mustard - 1 tablespoon of flour, salt and pepper - 700 g of veal kidney - 100 g of button mushrooms - 2 - chopped shallots.
Utensils： 1 Knife kitchen knives- 1 frying pan- 1 saucepan pots and pans- 1 Lid 1 Wooden spoon 1 kitchen scales-
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Denerve thes kidneys and cut them into small pieces.
Phase 2
Melt the butter in a frying pan and sear the kidneys for 5 min.
Phase 3
Add the mushrooms and chopped shallots to the pan.
Phase 4
Sprinkle everything with flour and pour in the port. Cover and simmer gently for 15 minutes.
Phase 5
Season with salt and pepper. Mix the cream with the mustard and add it to the kidneys.
Phase 6
Let it reduce a little for 10 minutes to serve you.
Utensils： 1 Knife kitchen knives- 1 frying pan- 1 saucepan pots and pans- 1 Lid 1 Wooden spoon 1 kitchen scales-
Total time:
45 min
Preparation:
15 min -
Cooking:
30 min
Phase 1
Denerve thes kidneys and cut them into small pieces.
Phase 2
Melt the butter in a frying pan and sear the kidneys for 5 min.
Phase 3
Add the mushrooms and chopped shallots to the pan.
Phase 4
Sprinkle everything with flour and pour in the port. Cover and simmer gently for 15 minutes.
Phase 5
Season with salt and pepper. Mix the cream with the mustard and add it to the kidneys.
Phase 6
Let it reduce a little for 10 minutes to serve you.