Today, I present to you a simple recipe for sautéed kidneys, with a port cream, to switch things up from the traditional mushroom sauce. A gourmet recipe for lovers of traditional flavors!
Cooking the kidneys. Remove the nerves from the kidneys and cut them into cubes. Sear them in a mixture of butter and olive oil. Set aside on a plate.
Mix the ingredients. Sauté the mushrooms and chopped shallot for 5 minutes before adding the kidneys back to the pan. Also add the port. Season with salt and pepper, cover, and let cook on low heat for 10 minutes.
Sauce Reduction Remove the kidneys and reduce the sauce before adding the cream and mustard.
0 servings
4
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