Split kidneys in two and remove white membrane (nerve). Cut into pieces one-quarter the size of a mushroom. Soak kidneys in water and a small amount of vinegar for one hour, then drain and dry them. Heat 1/4 cup (60 mL) of butter and sauté kidneys** over high heat for 2 to 3 minutes; remove from pan and drain.
Melt 2 tbsp (30 mL) of butter in a clean pan. Sauté quartered mushrooms. Add kidneys and tomato and cook for 2 to 3 minutes. Pour brown veal stock and port. Add cream and continue cooking for 3 to 4 minutes. Season with salt and pepper.
Sprinkle with parsley and serve very hot. This recipe can be served with fried potatoes or rice.
*Butter is used twice in this recipe.
**It is important to sauté kidneys quickly to prevent from hardening. Drain them well to remove excess water. If kidneys begin to boil in their own juices, stop cooking them immediately, drain and start over. For tender and slightly pink kidneys, make sure to heat oil until very hot.
- 4 fresh free range pork kidneys
- 1/4 cup (60 mL) butter*
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) white mushrooms
- 1 tomato, diced
- 1/2 garlic clove, finely chopped
- 2 tbsp (30 mL) brown veal stock or
- beef broth
- 1/4 cup (60 mL) 35 % cream
- Salt and pepper, to taste
- 2 tbsp (30 mL) fresh parsley, chopped (optional)