Kidneys and mushrooms

Name: Kidneys and mushrooms
Yield: 6 servings
Cuisine: Boil
Ingredients: 6.00 lamb kidneys, cleaned; 40.00 ml flour cake; 80.00 ml butter; 500.00 g button mushrooms sliced; 1.00 soup powder mushroom; 250.00 ml grape juice; 250.00 ml cream; salt and freshly ground black pepper to taste

6 servings

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Lamb

By Food24 November 03 2009

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Ingredients (8)

6.00	lamb — kidneys, cleaned
40.00 ml	flour — cake
80.00 ml	butter
500.00 g	button mushrooms — sliced
1.00	soup powder — mushroom
250.00 ml	grape juice
250.00 ml	cream
	salt and freshly ground black pepper — to taste

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Method:

Slice the kidneys and roll in flour. Melt the butter and fry the kidneys until done but still slightly pink inside. Remove from the pan. Stir-fry the mushrooms in the pan until lightly browned. Blend the mushroom soup, grape juice, cream and remaining cake flour. Add the cream mixture to the mushrooms and return the kidneys to the pan. Bring to the boil and simmer for about 4 minutes until creamy and warmed through. Season with salt and freshly ground black pepper to taste and serve with mashed potatoes, pasta or thinly sliced toast.
Serves 6-8.