Sweetbreads And Mushrooms Recipe

Name: Sweetbreads And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs sweetbreads, blanched (see instructions below); 4 tablespoons vinegar, approximately; 2 teaspoons salt, approximately; 2 tablespoons lemon juice, approximately; 2 tablespoons butter, approximately; 16 fresh button mushrooms, halved; 1/4 cup fresh lemon juice; 1 cup chicken stock; 1/4 cup tomato paste; 1/2 cup sherry wine; 1 bay leaf, broken; pepper, freshly ground, to taste; 1 teaspoon arrowroot; 1 tablespoon dry white wine

Servings: persons

2 lbs sweetbreads, blanched (see instructions below)
4 tablespoons vinegar, approximately
2 teaspoons salt, approximately
2 tablespoons lemon juice, approximately
2 tablespoons butter, approximately
16 fresh button mushrooms, halved
1/4 cup fresh lemon juice
1 cup chicken stock
1/4 cup tomato paste
1/2 cup sherry wine
1 bay leaf, broken
pepper, freshly ground, to taste
1 teaspoon arrowroot
1 tablespoon dry white wine

1
To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
2
When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
3
Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
4
The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.

249

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 14 ingredients. The key ingredients include: 2 lbs sweetbreads, blanched (see instructions below), 4 tablespoons vinegar, approximately, 2 teaspoons salt, approximately, 2 tablespoons lemon juice, approximately, and more.

Yes, Sweetbreads And Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sweetbreads And Mushrooms

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