Pork kidneys with button mushrooms
By Cervia Paris Ile de France, France
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly
Cut the kidneys in half and remove the membrane with a sharp knife then denerve (or have it prepared by your butcher). Cut the kidneys into cubes.
Peel and mince the garlic. Chop the parsley.
Cook the kidneys 3 minutes in a hot pan with a knob of butter, then brown on all sides. Salt and pepper.
Rinse the mushrooms.
In another pan, brown them with some butter and add a dash of white wine and reduce over low heat for 10 minutes. Add the garlic, parsley, thyme and tomato coulis.
Mix and then add the kidneys.
Cook over low heat for 10 minutes.
Serve with rice or green salad.