Sweetbreads With Mushrooms and Cherries Recipe

Name: Sweetbreads With Mushrooms and Cherries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 13 pounds sweetbreads; Salt; 1 lemon; 1/2 cup dried cherries; ⅓ cup dry red wine; 3 tablespoons flour; Freshly ground black pepper; 2 tablespoons unsalted butter; 1 1/2 ounces pancetta, in one slice, diced; 1/2 cup finely chopped onion; 24 very small cremini mushrooms, stems removed; ⅔ cup chicken stock; 1 tablespoon minced tarragon

Servings: persons

1 13 pounds sweetbreads
Salt
1 lemon
1/2 cup dried cherries
⅓ cup dry red wine
3 tablespoons flour
Freshly ground black pepper
2 tablespoons unsalted butter
1 1/2 ounces pancetta, in one slice, diced
1/2 cup finely chopped onion
24 very small cremini mushrooms, stems removed
⅔ cup chicken stock
1 tablespoon minced tarragon

1
Rinse sweetbreads under cold running water.
2
Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl.
3
Add juice of 1/2 lemon.
4
Add sweetbreads; water should cover them.
5
Soak 1 to 2 hours.
6
Place cherries in a dish, add wine and set aside at least 2 hours.
7
Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat.
8
If sweetbreads separate into sections, that is fine.
9
Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes.
10
Allow to cool in liquid, then refrigerate until ready to use.
11
Remove sweetbreads from liquid.
12
Separate into 1- to 2-inch nuggets.
13
Pat dry.
14
Season flour with salt and pepper and dust sweetbreads.
15
Melt butter in a 12-inch skillet or saute pan with a cover.
16
Very lightly brown sweetbreads.
17
Remove to a dish.
18
Add pancetta and onion to skillet.
19
Saute on medium-low until starting to color.
20
Add mushrooms and saute until softened.
21
Add cherries with wine, and stock.
22
Stir to deglaze pan.
23
Bring to a simmer, add sweetbreads, baste with sauce.
24
Cover and simmer gently 10 minutes.
25
Season sauce with remaining juice of lemon and salt and pepper.
26
Baste sweetbreads again, add tarragon and serve.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 13 pounds sweetbreads, Salt, 1 lemon, 1/2 cup dried cherries, and more.

Yes, Sweetbreads With Mushrooms and Cherries 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.

That's it — enjoy your meal!

Sweetbreads With Mushrooms and Cherries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions