Kidneys with Mustard Sauce Recipe

Name: Kidneys with Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lamb kidneys; 2 tbsp butter; 1 tbsp olive oil; 1 large onion, finely chopped; 2 garlic cloves, minced; 8 cremini mushrooms, sliced; 3 tbsp dry vermouth or red wine; 4 tbsp lamb or beef stock; 2 tsp Dijon mustard; Salt and freshly ground black pepper

Servings: persons

4 lamb kidneys
2 tbsp butter
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
8 cremini mushrooms, sliced
3 tbsp dry vermouth or red wine
4 tbsp lamb or beef stock
2 tsp Dijon mustard
Salt and freshly ground black pepper

1
Peel away any skin from the kidneys and cut out the core and membranes.
2
Soak in water to cover for 510 minutes.
3
Drain and pat dry with paper towels.
4
Heat the butter and oil in a frying pan over medium heat.
5
Cook the onion, stirring often, for 23 minutes.
6
Increase the heat, add the kidneys and garlic, and cook for 3 minutes, stirring.
7
Add the mushrooms, and cook for 23 minutes more.
8
Add the vermouth and stock and boil about 1 minute, until slightly reduced.
9
Reduce the heat and cover.
10
Cook for 4 minutes, or until the kidneys are tender and cooked through.
11
Stir in the mustard and season with salt and pepper.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 lamb kidneys, 2 tbsp butter, 1 tbsp olive oil, 1 large onion, finely chopped, and more.

Yes, Kidneys with Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kidneys with Mustard Sauce

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