Mushrooms, shallots, chablis and mustard, these are the cooking companions of the kidneys, in a recipe that does not require much time but which must be watched carefully to be successful.
Difficulty:[usr 2]
Peel the shallots and chop them. Clean the mushrooms without letting them soak in water. Chop them too. Degrease the kidneys, remove their nerves and skin them, then cut them into fairly thick regular slices.
Melt 75 g of butter in a frying pan. When it is very hot, place the slices of kidney in the pan and cook them, turning them several times, so that they are just cooked and pink inside. Remove them from the pan and keep them warm.
Put the shallots in the pan and melt them, stirring in the cooking fat from the kidneys. Then add the mushrooms and mix. Sauté them for 2 to 3 minutes, then pour in the wine and bring to the boil. Cook over medium heat for ten minutes, stirring occasionally.
Remove the pan from the heat and whisk in the mustard and the rest of the butter. Put the kidneys back in the sauce, but avoid boiling them so as not to harden them. Add a little lemon juice, salt and pepper. Sprinkle with parsley and be very hot.
If you have picking mushrooms, do not hesitate to use them, either for the recipe itself, or as an additional garnish.
Recommended drink:Macon-Villages.
Source:Regional Cuisines of France. Burgundy. Editions du Fanal.
