Sweetbreads & Wild Mushroom Ragout Recipe

Name: Sweetbreads & Wild Mushroom Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Sweetbreads; 1 lemon; 2 quarts water; 1 teaspoon salt; 4 Tablespoons clarified butter; 1/2 pound wild mushrooms; 1 large shallot, chopped; 2 cloves garlic, chopped; 2 Cups beef broth; 1 cup dry red wine; 1/2 Cup heavy cream; 2 Tablespoons Sherry vinegar; 1/4 Cup fresh chives, minced, plus extra for garnish

Servings: persons

1 pound Sweetbreads
1 lemon
2 quarts water
1 teaspoon salt
4 Tablespoons clarified butter
1/2 pound wild mushrooms
1 large shallot, chopped
2 cloves garlic, chopped
2 Cups beef broth
1 cup dry red wine
1/2 Cup heavy cream
2 Tablespoons Sherry vinegar
1/4 Cup fresh chives, minced, plus extra for garnish

1
For Mushroom Ragout:
2
1. Heat 2 Tablespoons of clarified butter over medium heat. Add shallots and garlic and saute for about two minutes. Add sliced mushrooms. Continue to saute until the mushrooms begin to brown. Add the beef stock and wine. Continue to cook until the mixture reduces by half. Add the cream and cook further until it begins to thicken, remove from the heat.
3
2.Bring the water to a boil with the salt and juice of the lemon. When boiling, add the sweetbreads, bring back to the boil and then drain. Cool sweetbreads under cold running water. When cool enough to handle, peel off any membranes and fat deposits.
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3. Slice the sweetbreads into 1/2 inch slices. Season with salt and pepper and dredge in flour.
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4. Heat 2 Tablespoons of clarified butter over medium heat and brown sweetbreads.
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5. When browned on both sides, add mushroom mixture and cook and stir until heated through. Stir in sherry vinegar and chives.
7
Serve as an appetizer on small plates with chives decorating the plate.
8
As a main dish, serve with a mound of mashed potatoes in the center of the plate, decorated with chives.

234

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 13 ingredients. The key ingredients include: 1 pound Sweetbreads, 1 lemon, 2 quarts water, 1 teaspoon salt, and more.

Yes, Sweetbreads & Wild Mushroom Ragout falls under the Soups & Stews 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 & Wild Mushroom Ragout

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