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Mustard kidneys with mushrooms

updated

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Ingredients for 2 servings:

  • 250 g mushrooms, rather small
  • 30 g butter, salted
  • 400 g kidney(s), prepared and chopped
  • 1 tbsp flour, optional
  • 3 tbsp mustard, more or less to taste
  • 200 ml cream
  • salt and pepper
  • Parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

from my personal cookbook

Clean the mushrooms, quarter them, and fry them in the hot butter. When it stops foaming, it’s at the right temperature. Add the kidneys and let them cook. If you want the sauce to be a little thicker, add a little flour. Mix the mustard with the cream and add it, season with salt and pepper, and let it simmer for a few minutes. Finally, sprinkle with some parsley. Delicious with mashed potatoes or mashed potatoes and carrots, or with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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